Rustic Spanish Bread..… By Lucy Simmons
September 13, 2015
A classic Spanish rustic loaf, light, nutty and a must to mop up the juices of many of Spains one pot dishes, you can also try it with a hunk of Manchego cheese & fiery pickle, Spanish ploughman's ..........Epic
- Prep: 40 mins
- Cook: 20 mins
- Yields: 1
Mix together the sugar and water in a medium sized bowl. Gently stir in the yeast and leave in a warm place for 10 minutes, a beige foam will form on top of this mixture. Stir in the flour to make a paste. Cover with cling film and leave at room temperature for 24 hours. After 24 hours the paste should be bubbly and smell very yeasty.
Mix together the sugar and water in a large bowl. Gently stir in the yeast and leave in a warm place for 10 minutes, a beige foam will form on top of this mixture too. In another large bowl mix together the flours and salt, make a hole in the centre and add the starter dough, watery yeast mixture and oil.
Mix with a wooden spoon, the mixture should be very sticky and lumpy, if the mixture is dry add a little water. Turn the dough out onto a floured surface and knead for 10 minutes, the dough is very sticky so don't be tempted to add too much flour. Stretch the dough away from you and fold back to make more air bubbles. Place the dough in a lightly oiled bowl and cover with cling film. Leave to rise for an hour until doubled in size.
Line a baking tray with some baking paper and dust with flour. Turn the dough out onto the baking tray. Stretch out to about 30 cm and fold the edges in; this will create more air bubbles, repeat this process 3 times. After the final stretch shape into a loaf and make 3-4 slashes in the top of the dough. Prove in a warm place for 45-60 minutes covered with a tea towel.
Preheat the oven to 240C/Gas 9. Bake the bread for 20 -25 minutes until golden and the base sounds hollow. Cool. Enjoy!