Bread with no name

This recipe requires preparation in advance!

This bread doesn't have a name but someone suggested 'Elizabeth II's Bonnet Bread'! To make it, you will need a 1kg banneton, lined with a hairnet.

Bread with no name

Servings:	Servings: 10 - Makes 1 loaf
Calories per serving:	159
Ready in:	50 minutes + resting time
Prep. time:	10 minutes + resting time
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	12th April 2013

Best recipe review I would call it round bread 4/5 ..or Bun Bread? NonLoggedInUser

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

• 600g very strong Canadian white bread flour
• 370g sparkling mineral water
• 7g dried fast action yeast
• 1¼ teaspoons salt

Method

1. Mix the flour with the cold water (Thermomix 30 seconds)
2. Leave to autolyse for 2 hours
3. Incorporate the yeast and the salt (Thermomix 30 seconds)
4. Knead according to your chosen method (Thermomix 2 minutes, 30 seconds)
5. Shape into a ball and put into a lightly oiled bowl
6. Cover with cling film and leave in the fridge overnight
7. In the morning, remove the dough from the fridge and leave at room temperature until the dough has doubled
8. Again, shape into a ball and leave until doubled in size
9. Using 150g of the dough, make a plaited circle and place in the bottom of the banneton
10. Shape the rest of the dough and put in the banneton on the plaited circle
11. Leave to rest until doubled in size.
12. Preheat the oven to 230º
13. When the dough is ready, transfer to a baking sheet, lower the oven temperature to 220º and bake for 40 minutes.

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