The Cotswolds’ very own bakery – Hobbs House – has been providing delicious breads, pies and cakes since 1980 using traditional overnight baking techniques. Especially their 59 year old sourdough has been a key player in winning many awards. Tom Herbert is considered the great-grandfather of the business and is the head (and hands) of many new recipes and creations. We hope you enjoy the following recipe and guarantee a mouthwatering experience.
Overnight Bread (World’s Best Toast)
- 560g strong white flour
- 10g sea salt
- 10g sugar
- 2g dried yeast or 4g fresh
- 20g fat (butter/lard/white shortening or a combination)
- 100ml milk (full-fat is best)
- 200ml cool water
- Mix all the ingredients together for 10 minutes in a mixer or 15 minutes by hand until you have a smooth, stiff dough. Cover and leave in a cool place to rest for 2 hours.
- Mould to fit a large tin and then, having placed it in the tin, cover and leave overnight to rise in the fridge.
- In the morning (or after 8 hours), the loaf will have risen slightly. Take it out of the fridge and put it somewhere warm to carry on rising: it could take from 1 to 3 hours.
- Heat the oven up to 240°c (if it doesn’t go that high, then as hot as it’ll go). Lightly dust the risen dough with flour and give it five slashes with a sharp knife. Steam the oven and bake the loaf in the tin directly on the baking stone. Remember to turn down the temperature after 10 minutes.
- Once the loaf is baked a beautiful golden colour and rings hollow when tapped on the bottom (about 35 minutes), then take it out of the oven and cool on a wire rack.