Warm up the ❤ liquids to about body temperature. Put all the ingredients including the dry yeast in a bread machine and start the kneading program. Take the dough out after 6 minutes.
Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30°C oven for 60 minutes.
When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.
Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down. Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.
While the dough rests, dust the banneton with bread flour using a tea strainer.
After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
Time for the 2nd rising Use your oven's bread-rising setting at 30°C for 50 minutes When the dough is done proofing, preheat the oven to 240°C.
Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top.
Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!
Story Behind this Recipe
I made this just to use up some leftover red wine, but the loaf stayed moist even without butter or sugar. The alcohol in the red wine evaporates when the bread is baked, so even if you have small children or don't like alcohol, you can enjoy this bread too.
In Step 1, the kneading time is quite short so you may be worried, but to bring out the hearty quality of hard crust breads, it's best to not develop the gluten too much, so rest assured. If you don't have a banneton or proofing basket, form the dough into a round loaf to bake it.