A Simple Medieval Farl
A 'Farl' loaf, also known as 'Fardel,' dates back to ancient times and has persisted through the centuries, particularly in Scotland and Ireland. It became especially popular during medieval times when baking practices were centered around village life. It's a practical and straightforward bread shaped into ovals and then baked directly on the bottom of the oven, hence its alternative name 'oven-bottom bread.' This method gives a great texture and crisp crust to the bread.
This loaf is incredibly quick and easy to make, often putting me in a carefree and happy autopilot mode during the baking process. I appreciate the simplicity—no need for any special equipment, just a baking sheet. Typically, I bake two loaves simultaneously, slice, and freeze them for later use in the week. My husband particularly enjoys the contrast of the 'crunchy exterior and light, airy interior.' As for me– there is no better smell in the wold than baking bread floating around the house.
For time-saving convenience, I recommend leaving the butter out overnight before baking. Alternatively, you can speed up the process by placing cold butter in lukewarm water for 10-15 minutes (or 20-30 minutes if frozen). If baking two loaves simultaneously, adjust the baking time by adding an extra 5-10 minutes for optimal results.
Baking Tip: When scoring bread with a knife, avoid pressing down too hard. Allow the blade to gently score the bread, even if you need to go over the same path twice. Pressing down too firmly increases the risk of knocking air out of the risen dough and hinders the rise of your bake.
Ingredients:
510 g (4 1/4 cups) flour
10 g (2 tsp) salt
15 g (5 tsp) yeast
60 g (4 tbsp) butter at room temperature
300 ml (1 1/4 cup) warm water
Directions:
Add flour to a large mixing bowl. Next, add yeast on one side and salt with butter on the other. Gradually incorporate water and mix with spoon until dough starts to form.
Knead the dough for 10-15 minutes either in a freestanding mixer with a dough hook or on a lightly floured surface until it becomes smooth and elastic.
Place dough in bowl, cover it with a towel or clingfilm, and let it rise for 1 hour in a warm place or until it doubles in size.
Prepare a large baking tray by lining it with parchment paper. Punch the air out of the dough, form it into a tight ball, and place it in the center of the tray. Let it sit for 1 hour.
While waiting for the dough to prove, preheat the oven to 450°F/235°C.
Generously sprinkle the top of your loaf with flour, and gently use your hands to evenly coat the entire surface. (Having an evenly floured loaf provides a stable and consistent canvas for scoring, allowing for controlled expansion and beautiful results in the finished bread.)
Using a sharp knife, gently score 3 evenly spaced slashes across the top of your proved dough.
Bake in the preheated oven for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the farl to cool on a wire rack before slicing and enjoying. If you want to enjoy it at a later date, cut the entire loaf into slices, place into a ziplock bag, and keep in the freezer. (If you do this, make sure the bread completely cool and try to remove as much air from the bag as possible.)
“With a piece of bread in your hand you’ll find paradise under a pine tree.”