Ingredients
8 oz strong white flour
8 oz strong wholemeal flour
1 sachet dried yeast
1 teaspoon salt
Pepper
1 teaspoon dried sage
1 large leek chopped
1 oz butter
1/2 pint tepid milk
1 teaspoon sesame seeds
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Set oven to 400F or Mark6. Melt the butter in a saucepan and soften the chopped leek gently. Put the flours, salt, dried yeast and sage in a large bowl. Make a well and pour in the leek, butter and tepid milk. Beat well together until the dough leaves the sides of the bowl clean. Turn out on to a lightly floured surface and knead well for 10 minutes until smooth. Place in a clean bowl. Cover and leave in a warm place for about one hour until it doubles in size. Turn out and knead well again. Divide into two. Shape into rounds and place on a greased baking sheet. Brush with a little milk and sprinkle with sesame seeds. Cover and leave in a warm place to rise until double in size (30-40 minutes). Bake for 30 minutes. When cooked the loaves should be golden brown and sound hollow when tapped on the bottom. Cool on a wire rack.