Cornflour is mixed in the dough here, a bit sticky to manage at times. I just made sure I had oiled hands and working surface to complete the task. Good texture, light crumb and soft bread.
Recipe from Dan Lepard ( The Guardian)
For the sponge
1 and 1/2 tbsp cornflour (12g)
525g strong white flour
7g instant dry yeast
450ml warm water
For the dough
50ml water
75ml milk
75g unsalted butter, cut into cubes
2 level tbsp cornflour (15g)
275g strong white flour
50g castor sugar
2 and 1/2 tsp salt
Methods
Make the sponge
In a large bowl, sift through the flour and cornflour.
Add in the yeast with the water, stir everything into a soft dough.
Cover and let it rise for 2 and 1/2 to 3 hours.
Make the dough
In a small pot, bring the water and milk to boil. Remove from heat. Add in the butter, set aside.
Transfer to a jug, top up with water to make it 200ml.
Together with the sifted flour and flour, add in the sugar and salt. Mix to combine well.
Whisk the buttery liquid with the yeast sponge to combine.
Add in the dry ingredients, mix to a firm dough.
Do three times of 10 second kneads on an oiled surface over 30 minutes.
Cover and leave for 15 minutes.
Preheat the oven to 220C (200C fan assisted/ 425F/ gas mark 7.
Divide into 9 dough of about 150g each, shape into balls and lay them on baking tray.
Flour the tops, cover and leave for 45 minutes to an hour, almost doubled in size.
Bake for 25 minutes.
Let it cool completely.
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