Karachi bread

Updated at: Thu, 17 Aug 2023 17:27:54 GMT

Step 1

1. Add all ingredients to a large bowl.

Step 2

2. Mix with a wooden spoon for 60 seconds until everything is combined. You can do this with a wooden spoon—you don’t need a mixer. You will have a pretty wet dough.

Step 3

3. Cover the bowl with cling film to seal in the moisture.

Step 4

4. Place in fridge and leave overnight for 12 hours or leave at room temperature for 4-5 hours if baking the same day. The dough will almost double in size and will have visible bubbles. These bubbles are what you want.

Step 5

5. If you did overnight in the fridge, take the dough out an hour before baking to let it get to room temperature.

Step 6

6. Turn the oven on to 250° C and put an empty cast iron Dutch Oven (+ lid) into it for 30mins until it is super hot.

Step 7

7. Sprinkle flour on top of your dough — particularly around its edges where it touches the bowl. This will help you get it out easily in the next step.

Step 8

8. Once hot, remove the Dutch Oven, sprinkle a bit of flour on the base of the Dutch Oven to prevent the bread from sticking, and then scrape your dough out of the bowl and tip it gently into the Dutch Oven. Do this using a rubber spatula to separate the dough from the wall of the bowl, doing your best to not deflate the dough. You want those bubbles to stay in there! Don’t worry if it looks a bit messy. It’ll look amazing soon.

Step 9

9. Bake at 250° C for 30mins with the lid on, then remove the lid and bake for an additional 10mins with the lid off until the crust is dark brown and the internal temperature (using a cooking thermometer) measures 88° C or 190° F. Don’t be scared to let the crust get very dark. Much better to let it bake for too long rather than too short and you’ll find the crust can take a beating before the extra time affects the interior bread at all.

Step 10

10. Remove from the oven and loosen the bread from the sides of the pot with a metal spatula or knife. Place the lid on the Dutch oven and turn the pot over to loosen the loaf completely and with a soft shake it two, it should fall down onto the lid.

Step 11

11. Remove loaf and let it cool on a cooling rack so moisture doesn’t build up around the crust.

2 liked

0 disliked