MY SMOKO BREAK
for about 45 minutes.
I pop the upturned mixing bowl over it, to stop it from drying out.
Give the dough another little knead to knock the air out of it.
Form it into a round shape by pulling the edges into the middle.
Leave the dough to rest for about another 15 minutes.
Continue the shaping process, pulling the edges of the dough into the middle, making a tight stretch across what will be the top of the loaf.
Turn the dough over so that the ‘messy’ bit is at the bottom and the stretched, rounded side becomes the top.
Use the edges of your hands to coax the dough into a rounder, plumper shape. Place it on the baking tray. Pre-heat the oven to about 180 degrees (fan forced).
At the last minute, before you put your bread in the oven, score the top of the loaf with a serrated knife, to make the squared pattern, if you like.
You can also put a dish of water in the oven, or spray water into the oven, to make a humid atmosphere, which further enhances the crust.
Bake the bread for about 30 minutes, or until it is nicely browned.
You can check if it’s properly cooked by knocking on its bottom, it should sound hollow.
Now for the best part. The filling.
All I did here is hollow the middle out sprinkle some seasoning around the hole (of your choice) and then mozzarella cheese and then pop a packet of brie cheese on top, sprinkle with the seasoning again on top and bake until golden and melted.