Beach House Laverbread Loaf

Updated at: Sun, 29 Oct 2023 23:34:21 GMT

Step 1

Mix all ingredients well, clingfilm bowl and allow to prove overnight, the dough will triple in size and then fall slightly. The mix should be like a thick batter at this stage.

Step 2

Place all ingredients in a bowl with a dough hook, mix on a slow speed for 1 minute, add the starter dough then continue to mix for 30 minutes on a slow speed.

Step 3

The dough by this stage should be springy, damp to touch but not wet and sticky and have a slight sheen to it. Cover with clingfilm and allow to prove to twice the size in a cool environment (not in the fridge but not some where hot or in direct sunlight).

Step 4

When the dough has doubled in size, tip out on to a floured bench and knock the dough back.

Step 5

For the 1/2lb tins take 185g of dough and pin out to 1cm thick. Place a layer of laver bread over the dough and fold over. Brush with the cold water and roll in the giant oats. Place in to the greased tins.

Step 6

Once all dough is used then clingfilm the tins lightly to allow to prove once again in a cool environment, the dough will prove over double in size.

Step 7

Bake at 210c for 14 minutes.

Step 8

Chefs tip - when placing the bread in to bake throw some water into the base of the oven to generate steam, this is what gives the awesome crust to the bread.

Step 9

If you have frozen the loaves, once defrosted bake for 3-4min in a 160c oven to reheat.

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