HIGH TOP LOAF, BY MARK BEST

70 mins 70 mins
10 people 10 people
Medium Medium
HIGH TOP LOAF, BY MARK BEST
Ingredients
  • 600ml buttermilk (room temperature)
  • 500g bread (strong) flour
  • 250g plain (all-purpose) flour
  • 7g dried yeast
  • 15g salt
  • You will need one 10x10x26 cm baking tin
Procedure
  1. Sift the flour and yeast together into a large mixing bowl
  2. Add the salt and the buttermilk and mix well, by hand, until the dough comes together, and all of the flour is hydrated
  3. Turn out onto a floured bench and knead for about 10 minutes until dough is elastic and smooth. Put the dough back into a clean bowl and cover with clingfilm
  4. Put the dough into the AEG SteamPro Oven. Navigate to the Steam menu and select the dough proofing function. Proof until the dough has doubled in size (around 1 hour)
  5. Turn the dough out onto your lightly floured work surface and divide it into three equal pieces. Roll each piece into a ball
  6. Place the 3 balls of dough into the baking tin, smooth side up. Place the baking tin back into the oven on the proofing setting for around 1 hour, or until the dough reaches the top of the tin
  7. Switch the oven to the dough baking setting (180°C) and bake for around 40-45 minutes until the top is dark golden
  8. The loaf is cooked when the internal temperature reaches 90°C
  9. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely

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