The master baker Paul Hollywood has been a judge on “The Great British Baking Show” for years. His technique streamlines bread baking and results in an excellent loaf. This recipe has been slightly modified from the original.
Makes 2 loaves
- 6 ½ cups (1 pound, 12 ounces) stone-ground whole wheat bread flour
- 1 ½ cups plus 2 tablespoons (7 ounces) white bread flour
- 1 tablespoon (¾ ounce) salt
- 2 tablespoons (¾ ounce) instant yeast
- ⅓ cup olive oil, plus more to coat dough
- 2 ½ cups plus ½ cup water
Place flours in the bowl of a stand mixer, then add salt to one side of the bowl and yeast to the other. (Salt can retard the work of the yeast.) Pour in olive oil and 2½ cups tepid water. Attach the dough hook and start mixing on the lowest setting. Once most of the flour has been incorporated, add up to an additional ½ cup water to form the dough. Increase the speed to the third setting, and let the mixer run for about 5 minutes, or until dough is smooth and supple. Divide the dough in half. Place one half in a plastic bag in the refrigerator to bake later. Put the other half into a lightly oiled bowl. Cover with a tea towel and leave to rise for 1–2 hours or until doubled in size. Line a baking tray with parchment paper. Turn dough out onto work surface. Knead a few times to remove air. Form into a round or oblong loaf. Set on baking tray, and cover loosely with plastic. Let rise 1 hour, or until double in size. Meanwhile, preheat oven to 425°. Place a roasting pan in the bottom of the oven, and boil a kettle full of water. Gently rub the loaf with a bit of flour and place on the middle rack of the oven. Add the boiling water to the roasting pan and bake for 30–35 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack.