- 500 g good quality strong Bread flour
- 750ml Real Cider dry
- Pinch of Salt
- Yeast (the type you use to make a starter, I use Allinsons)
Pour 2/3rds of the cider into a stainless steel pan and simmer to drive off the alcohol, a shame I know but the yeast will not get on with alcohol.
Dissolve 2 teaspoons of sugar in the cider, this will feed the yeast. cool the cider to blood temp, speed up the process by standing the pan in cold water.
Pour the warm cider back into the glass or a jug, pitch in your yeast as directed on the packet, cover the vessel and put it in a warm place.
The surplus cider in the glass is for you to enjoy while you are baking!
Weigh out your flour into a large mixing bowl add a good pinch of salt.
when the cider/yeast starter is in full swing as in the image above you can begin incorporating the starter with your flour, form a well in the middle of the flour,use steel spoon or your hands bring it all together into a ball of dough. if the mixture is too dry add a drop of warm water, work the dough in the bowl with your hands until all the contents are picked up.
Turn the dough out onto a floured or oiled surface, knead for 10 minutes, until you have a nice stretchy springy dough.
Wash out the bowl with hot water, dry it then oil it. return the dough to the bowl cover in cling film and put it in a warm place to prove (double in size).
Now turn out the dough onto your floured surface, “knock it back” knead for a minute reducing size.
Shape into a loaf shape to suit your tin, I use the lid of a poultry roaster so its a rugby ball shape for me.
Cover with a clean tea towel and leave to prove for 30 minutes.
Turn on your oven, preheat to 200 degrees C
Bake for 15 minutes at 200 degrees c then reduce the heat to 190 degrees c for a further 35 minutes this will allow a very nice crust to form.
When fully baked your loaf should give a hollow ring when struck on the bottom.
Remove from the oven place your loaf on a wire rack to cool.