Ingredients for the dough

• 310g Risen Flour Artisan White or Premium Strong White Bread Flour
• 190g Finely milled dried breadcrumbs from your stale bread
• 10g Risen Flour’s Diastatic malt Mixture
  
• 7g Instant Yeast
• 460g water

Method

• Measure water into bowl.
• Add flour first, then add breadcrumbs.
• Add diastatic malt mixture and give quick mix into flour.
• Add salt and distribute salt through flour.
• Add yeast and distribute yeast through flour.
•              Don’t pour yeast and salt together in piles- the salt will kill the yeast!
• Start mixing flour into the water to form a shaggy dough, if you find that the dough is very dry then add small amounts of water (10g) and mix until you get a firm, but not too dry dough.
• Cover and leave to autolyze for 10 min.
• Take dough out of bowl and now knead by hand for at least 15 min (or if you have a machine that can do the job them use that, but this is quite a firm dough so you know what your machine is capable of capacity wise.
• Once kneaded, cover and again put the dough back in the bowl and leave for 30 – 45 min to rise.
• Knock back, reform into a ball and proof again – this just develops the flavour a bit more.
• Spray your loaf tin with non stick spray.
• Once the 2^nd proofing is complete knock back again and preshape – leave on bench for 5-10min to relax dough.
• Do final shape and place in prepared loaf tin.
• Preheat oven to 220degC (428 F) Gas 7
• Allow to rise in a warm spot for 30min.
• Place in oven with a container of boiling water to create steam for the 1^st 10min
• Bake for a total of 25min or until the internal temp is 88degC (190Deg F)