Domaine de l'Arlots Bread :
1 kg strong unbleached bread flour (Lowan's is good)
1 tablespoon instant yeast
1 tablespoon salt (please don't be tempted to use less)
950 ml lukewarm water
extra flour for dusting and shaping
Place the four, yeast and salt in a very large bowl. Mix in water to make quite, wet sticky dough. Use you hands to mix around well. Cover with plastic wrap and leave in the fridge overnight. Next day, take bowl from the fridge and leave it to come back to room temperature. Prepare two flat trays by lining with baking paper and sprinkling with flour.
Using a dough-scraper, remove the dough from the bowl to a floured bench. Cut the dough in half. with floured hands lightly shape each piece into a round. Place the dough on floured trays and press/pull lightly into flattish ciabatta shapes. flip them over so that the wrinkled, floured sides are now on top. Place the trays in a cold, fan forced oven set to 220C. Bake for 45-50 minutes or until the bread sounds hollow when tapped. Cool on wire racks.
I use Laucke Flour, Barossa Sourdough Rye Bread Mix as pictured above which comes in 600g packets, 4 to a box.
2 1/2 teaspoons yeast
2 1/2 teaspoons salt
570 ml lukewarm water
I don't use my hands to mix the dough, just a large spoon. This makes one large Vienna shaped loaf as pictured above. Please make sure your water has a bit of heat in it.
I really do hope you have success with this bread and enjoy it as much as we do - even with Vegemite and butter the next day, it is great! It is pictured with my version of Pumpkin Soup - a few litle tricks and additives and it is always a great hit, sure to please! My home-grown kalamata olives rest on the side of the plate - and no, I have't pickled them this year - maybe next year, we'll see!
Let me know when you make the bread, looking forward to comments of success - have a happy weekend!