Ploughman’s Loaf Recipe
Ingredients
- 400g Matthews Canadian Great White Bread Flour
- 8g Fine Salt
- 7g (or 1 sachet) Dried Yeast
- 1tsp Sugar
- 275ml Water (lukewarm)
- 200g Chutney (use whichever you enjoy most - could even be homemade!)
- 200g Strong White Cheese -cubed (use whichever you like most - we used a sharp Cornish cheddar)
This delicious Ploughman's Loaf recipe is perfect for a hearty al fresco lunch! Works well with cold cuts, pickles, salad and cheese - as well as all the other traditional Ploughman's staples. Makes great sandwiches too and is pre-stuffed with cheese and chutney!
- Baker: Sophie Carey
- Makes: 1 Large Loaf
- Prep time: 30 minutes (plus proving time)
- Bake time: 45 minutes
- Flours used: Matthews Canadian Great White
Ploughman’s Loaf Recipe Method
- Using a stand mixer fitted with a dough hook attachment, mix the flour, water, salt, yeast, and sugar on a slow speed until a sticky dough forms - should be about 2 minutes.
- Turn the speed up and knead for a further 6 minutes or until the dough is smooth and elastic. Put the dough in a bowl and cover. Leave in a warm place for 45 minutes.
- After 45 minutes, get your hands under the dough and pull upwards to allow the dough to stretch and fold back in on itself, do this 4 times over then leave the dough for another 45 minutes.
- Repeat this process 2 more times before leaving for a final 45 minutes.
- Turn the dough out onto a lightly floured surface and gently encourage it to form a rectangle. Spoon the chutney onto the rectangle and add your cheese. Pull the wider ends of the dough rectangle in towards the centre, then start rolling the dough upwards from a shorter end of the rectangle to form a log.
- Use a bench scraper to gently encourage the dough into a round shape, then pop it into a banneton or a mixing bowl lined with a tea towel (and a dusting of flour) and leave to rise for 30 minutes.
- Preheat your oven to 200 degrees Celsius, and add a Dutch oven to preheat at the same time. Cut a circle of baking paper large enough to cover the bottom of your Dutch oven with at least an inch extra in the diameter.
- When the loaf is finished rising, turn it out onto the paper you have previously cut and carefully place this into your hot Dutch oven. Pop the lid on and bake for 30 minutes.
- After 30 minutes, remove the lid and allow to bake until the top of the loaf is your desired colour. When done, remove from the Dutch oven and cool on a wire rack before cutting!
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