👨‍🍳 Instrucțiuni

1. 1

   In a jug, combine the lukewarm water and milk. Add the dried yeast and sugar. Stir and leave for 10 minutes until frothy, indicating the yeast is active.

   💡 Sfaturi Profesioniste: Ensure the water and milk are lukewarm, not hot, to avoid killing the yeast.
2. 2

   In a large bowl, sieve the strong white bread flour and salt. Make a well in the centre.

   💡 Sfaturi Profesioniste: Sieving the flour ensures a lighter texture.
3. 3

   Pour the activated yeast mixture and the vegetable oil into the well in the flour. Gradually mix everything together to form a slightly stiff dough.

   💡 Sfaturi Profesioniste: The dough should be firm but not sticky.
4. 4

   Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

   💡 Sfaturi Profesioniste: Proper kneading develops the gluten for a chewy texture.
5. 5

   Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel, and leave in a warm place to rise for 1 hour, or until doubled in size.

   💡 Sfaturi Profesioniste: A slightly warm oven (turned off) can be a good proving spot.
6. 6

   Once risen, 'knock back' the dough to release the air. Divide the dough into two equal portions.

   💡 Sfaturi Profesioniste: Gently punch down the dough to deflate it.
7. 7

   Shape each portion into a ball, then flatten into a disc about 2cm thick and approximately 15-20cm in diameter. You can use a rolling pin or your hands.

   💡 Sfaturi Profesioniste: Aim for an even thickness for consistent baking.
8. 8

   Place the shaped stotties on a floured baking sheet. Prick the surface all over with a fork and make a small indentation in the centre with your finger.

   💡 Sfaturi Profesioniste: Pricking helps prevent the stottie from puffing up too much.
9. 9

   Cover the stotties and let them prove for another 30 minutes.

   💡 Sfaturi Profesioniste: A second, shorter proving allows them to become slightly lighter.
10. 10

    Preheat your oven to 180°C (350°F, Gas Mark 4). Bake for 10-15 minutes, turning them over halfway through, until lightly golden.

    💡 Sfaturi Profesioniste: Baking on a lower shelf can help achieve a crispier base.
11. 11

    Remove from the oven and let them cool on a wire rack. For a softer crust, place them in a plastic bag while still warm.

    💡 Sfaturi Profesioniste: Stotties are best eaten fresh but can be stored for a day or two.