
- 600g All-purpose flour
- 25g Dry active yeast
- 25g White sugar
- 20g Kosher salt
- 250 ml Frozen Partridgeberries
- 400 ml Cold water
- Put all of the ingredients in the bowl of a stand mixer, and knead with the hook attachment for 10 minutes. If you don’t have a mixer or, you simply want a good upper-body workout, combine all of the ingredients in a mixing bowl; stir them all together with a wooden spoon, and then transfer to a countertop to knead by hand for 15 mins.
- When the dough forms a shiny ball; transfer it to a lightly greased bowl and cover with plastic wrap or a damp towel.
- Let the dough rise for approximately 1 hour, or until it doubles in size.
- Punch the dough down to knock out any big air bubbles, and then shape it into a round loaf.
- Preheat your oven to 375° F
- Transfer your loaf to a parchment-lined sheet pan and cover it once more; allow it to rise for another 30-45 minutes.
- Once proofed, gently dust the exterior of your loaf with flour, and score the top of with your preferred design. Allow your loaf to rest, uncovered for a final 5 minutes.
- Bake your loaf at 375° F for 40 minutes, or until it is crusty and sounds hollow when given a firm tap.
- Transfer to a wire rack, and allow your loaf to fully cool before slicing.