William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

Website Design: Avalanche Creative www.avalanchecreative.co.uk 

Prep: 2 hrs 20 mins

Bake: 25/30 mins

White Boule

Method:

 

Step 1:

Place the flour, salt, yeast and water into a large bowl and stir for about 5 minutes until you form a really wet dough, a bit like a batter but much thicker. Once this has been formed sprinkle some flour on top of the mix and cover the bowl with either some cling film or a damp towel. Now leave to rest for 12 to 24 hours.

 

Step 2:

After 12 hours the dough should look bubbly on top. Now empty the dough onto a well floured work surface and fold as much flour as is required to make a sticky dough. Once you have a sticky dough, roll into a ball and place in a well floured circular bowl and leave for about an hour, or until the dough has doubled in size.

 

Step 3:

Get a well greased baking tray and tip the bowl upside down and empty the dough onto it. Now Place the dough into a preheated oven of 220oC/440oF/Gas mark 7 and bake for 25 to 30 minutes or until golden brown. Once baked place onto a cooling wire.

INGREDIENTS:

 

400g Strong White Flour

2 tsp Yeast

1 tsp Salt

400g Water