Ingredients:
500g Oak smoked flour.
1 330ml bottle of Old Tom Ale (room temperature).
1 Tablespoon of active dried yeast.
30 ml of honey or a 2 tablespoons of sugar.
Pour out 450g of flour on a clean surface and make a well in the centre. In a small jug put 200 ml of Old Tom and 50 ml of hot water. This mixture should now be tepid. Add the yeast and sugar or honey to the watered down Old Tom and leave for 5 minutes. Slowly add mixture to the well in the middle of the flour stirring the liquid in a clockwise motion mixing it with the flour. Once combined knead for 10 minutes until you have a smooth, elastic dough. Flour that thing, put it into a bowl or baking tin and leave it in a warm moist area to prove (I put a pot of boiled water in a cold oven with the loaf) . Knock down after 2 hours and leave in a floured tin to prove once more. I left mine overnight. Bake for 20-25 min on 220 degrees Celsius.
