Sunday
Rustic Spanish bread
The picture-perfect loaf. Over two hours from start to slice, a soft light crumb and a crust that is only slightly crisp — never armour-plated.
This is the loaf people photograph. Slash it confidently and let the oven do the drama.
Method
- 01
Combine flour, salt and yeast. Add water and oil and mix to a soft, slightly sticky dough.
- 02
Knead 10 minutes by hand (or 6 in a mixer) until smooth. Cover and prove 1 hour 15 minutes until well doubled.
- 03
Turn out gently, fold the edges into the centre and shape into a tight round without knocking all the air out.
- 04
Set on a tray dusted with semolina, cover loosely and prove a further 45 minutes.
- 05
Heat the oven to 230°C with a roasting tin on the bottom shelf. Dust the loaf with flour and slash a cross or three long lines.
- 06
Slide in, throw a cup of water into the hot tin for steam, and bake 15 minutes. Drop to 200°C and bake a further 20–25 minutes until hollow-sounding.
- 07
Cool on a rack for at least 30 minutes before cutting — the crumb is still setting.
Serve it with
Pairings
- Cheeses
- Manchego curado with quince paste, tetilla, or a wedge of blue Cabrales for the brave.
- Cold meats
- A full plate of embutidos — chorizo, salchichón and jamón — with the bread torn, not sliced.
- Seafood
- Salt cod brandada, or mussels in escabeche eaten straight from the tin onto the crust.
- Salads & vegetables
- Escalivada, roasted piquillo peppers in oil, or a simple green salad in sharp French vinaigrette.
Keep cooking
