Dan's French Country Loaf

Recipe Submitted By: bakingmad

We love the flavour and texture from this slower method of bread making....a real favourite in the BakingMad kitchen! This recipe was first published in Allinson 'Better Bread Booklet' inspired by Dan De Gustibus.

Preparation Time	5 hours 35 minutes
Baking Time	30 minutes
Portions	Makes 1 large loaf
Skill Level	Advanced
Average Rating

Ingredients

100 grams	Allinson Premium White Very Strong Bread Flour for overnight sponge
1 tsp	Runny Honey for overnight sponge
½ tsp	Allinsons Easy Bake Yeast for overnight sponge
85 ml	Water for overnight sponge Warm
200 ml	Water Warm
2 tsp	Salt
400 grams	Allinson Premium White Very Strong Bread Flour
¾ tsp	Allinsons Easy Bake Yeast

Method

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Mix the overnight sponge ingredients together until you have a smooth dough, cover the bowl with a tea towel and leave to ferment for 2 hours.
Then cover with film and place in the fridge overnight.
Remove the bowl from the fridge the next morning 30 minutes before you want to start making your loaf.
Then follow the method below.
Put the flour, salt and yeast into a bowl.
Add the overnight sponge.
Mix to a soft dough with the water.
Turn onto a floured surface and knead for 10 minutes.
Shape as desired and put into an appropriate greased tin.
Leave to prove until double in size.
Add your chosen topping/glaze if using and place in an oven preheated to 220°C/fan 200°C/Gas Mark 7 and immediately turn the heat down to 200°C/fan 180°C/Gas Mark 6.