A while ago we posted the details of the Vuurvarkie on our Facebook page and the response was overwhelming. I have since tracked down the bread recipe used in the picture. Even though this recipe is for the Vuurvarkie, it works just as well in a normal black pot.
- 500g White Eureka Unbleached Stone Ground Flour
- 15ml Yeast
- 325ml – 340ml Water
- 10ml Salt
- 5ml Sugar (optional)
- Put the flour, salt and yeast into a large mixing bowl and mix.
- Make a well in the centre of the heap and gradually mix in 325ml warm water until the dough comes together. If it seems dry add some more water.
- Knead the dough on a lightly floured surface such as a cutting board – for 5 minutes until it has a smooth texture. Shape the dough like a rugby ball (!!!) and put it into an oiled baking pan and then set it aside to rise for about 40min in a warm place. It should double in size in this time. When it has risen make deep slashes on the top of the dough with a sharp knife and dust with flour.
- In the mean time preheat your Vuurvarkie for 30-40minutes. Bake for 40-45min, until golden and cooked through. To test if it is done tap the base of the loaf, if it is ready it will make a hollow sound. Remember not to put too many coals on top of the Vuurvarkie.
Kneading and Proving tips
- Knead the dough for at least 5minutes, even up to 10 minutes if you can! This will produce a lighter more airy loaf.
If the dough needs to rise twice put it into an oiled bowl and cover loosely with oiled cling film then leave in a warm place until it has doubled in size. This takes anywhere between 30minutes and 2 hours, depending on the temperature and the amount of dough. An airing cupboard speeds this up.
- Punch the risen dough to “knock” out the air. Knead again for a few minutes, adding any other ingredients at this stage. Shape and put onto an oiled baking sheet or in a loaf tin. Cover and leave to rise until it has doubled in size. Check up after about 30minutes. Over-proving may cause the bread to collapse in the oven.
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