Hungarian Farmhouse Split Loaf
A farmhouse loaf is traditionally a loaf with a rounded top. It usually carries a slash sown the middle to help it expand in the oven. This then becomes a 'split farmhouse' loaf.
The addition of a topping of glaze and fennel is popular in Hungary.
And so, we have a Hungarian Farmhouse Split Loaf.
450 gms strong white bread flour
275 gms tepid water
25 gms unsalted butter
15 gms caster or demerara sugar
7 gms active instant yeast
½ teaspoon of crushed fennel seeds
10 gms crushed sea salt
For the glaze and topping
1 egg white mixed with a pinch of salt
2 teaspoons crushed fennel seeds
1. Add the wet ingredients to the dry and mix thoroughly
2. Knead until you have a smooth, silky and elastic dough
3. Place in a lightly-oiled bowl, covered, in a warm place until it has doubled in size.
4. Turn out onto a floured board and knock back
5. Shape into a fairly tight boule and place on a baking tray.
7. Preheat the oven to 210⁰C.
8. Mix the egg white and salt together and brush over the loaf
9. Sprinkle the crushed fennel seeds and then, using a sharp knife, slash along the length of the loaf.
10. Bake for 20 minutes at 210⁰C and then drop the temperature to 180⁰C for a final 10 minutes
11. It will sound hollow when tapped on the underneath.
12. Cool on a rack.