Bernetta Ingredients
- 430g plain flour
- 1 packet of active dry yeast (7g)
- 1 tsp salt
- 300ml warm water
- a pinch of sugar – optional
Method
- To a large bowl, add 300ml of warm water. The water must be lukewarm and not too hot; otherwise, it’ll kill your yeast. Watch my YouTube video below for a full breakdown on how to activate your yeast without killing it.
- Add in your yeast to the bowl and give it a stir using a spoon. Sprinkle in a pinch of sugar to speed up the activation process and leave for 5 minutes.
- After 5 minutes, your yeast should be nice and foamy. Add your flour and salt to the bowl and mix it using a spoon, until it comes together to form a dough
- Cover your bowl with some clingfilm and refrigerate it for at least 6-7 hours or even overnight.
- After 6-7 hours, remove your bowl from the fridge and preheat your oven to 230C/210C Fan/Gas 8.
- Put your Dutch oven/casserole dish in the oven so it can heat up.
- Wet your hands and stretch and fold your dough whilst turning the bowl. Watch my youtube video for a demo on how to do this properly.
- Remove your dutch oven from preheated oven and put your bread dough inside. Slit the top of your dough with a knife and sprinkle with a little bit of flour
- Bake in the oven for 30 minutes, and for a nice deep colour, bake for 5 minutes in the oven uncovered and remove the lid.
