A steam oven is fantastic for getting a great crust on bread and that’s what I used for this loaf. If you don’t have one follow the tips in this recipe to achieve a good crust.
This recipe makes 1 small loaf. In a stand mixer with a dough hook combine 3 cups of plain flour with 2 teaspoons of salt. Dissolve 2 teaspoons of active dry yeast in some warm water and have ready 1½ cups of very warm (almost hot) water. Add the yeast and ¾ of the water and mix on slow for a couple of minutes. Add more water bit by bit until you no longer see any dry flour and the dough is quite wet and sticky but still holds together. Cover the bowl and allow the dough to rise in a warm place for a couple of hours. At this stage you can refrigerate for a few days to develop the flavour of the bread but make sure to get the chill out of the dough when you intend to bake it. When you’re ready to bake preheat you oven to 230ºC (450°F) and if you have a steam oven choose low steam. Flour a work surface and scrape the dough out onto it. With a dough scraper fold the dough into itself from all sides then flip the loaf onto some baking paper so that the folded side is underneath. Make some slits in the top of the loaf and bake for 40 minutes until the crust is golden brown. The bread should sound hollow when you knock on it or, if you have an instant-read thermometer, the internal temperature should be 93-99ºC (200-210ºF) when cooked.
michelle picker cooks 