Recipe For Zopako Bread

I am running a hard race at the moment with my blogging as I still have not caught up from when we were overseas. I seem to be chasing my tail and moving papers around my desk. I still have to finish our blog of our holiday – the last two days have not been written up and the photographs have not yet been transferred to my computer. I have left my sourdough starter in the freezer as I have a few bread recipes to try that do not use sourdough. My weekends have been full and I must admit that instead of getting into my kitchen every day for my blog, I have been watching Master Chef Australia. We are only watching season 3 now so please, no spoilers! I am looking forward to our annual shut down in December as by then I should have caught up with everything and I can dedicate loads of time to my kitchen. I needed to bake bread for a recipe and I decided to try one of Dan Lepard’s recipes as I have read across the blogs that they really work. I did not have time to waste and when we got home on Saturday night I got the ingredients together. What I really like about this Zopako bread is that it takes no effort to make. There is very little kneading involved and I am sure that I can adapt this to try with my sourdough starter. It has a deliciously hard crust and dipped into a bit of bisque, made the perfect end to our dinner last night.

"Zopako"
Zopako

Zopako Bread
 
All Rights Reserved:
Ingredients
  • 175mls warm water
  • 0.625mls yeast
  • 288g 00 flour, plus extra for shaping
  • 5mls fine salt
Method
  1. Pour the water into a large bowl and stir in the yeast
  2. Add the flour and salt
  3. Mix to a firm dough, then knead lightly for 10 seconds, until evenly mixed
  4. Cover the bowl with cling film and leave at room temperature for 12 hours, until it has doubled in volume; if not, leave until it does
  5. Shape the dough into a stick about 15cm long with tapered ends
  6. Lay diagonally on a tray lined with a silpat or baking paper
  7. Cover with lightly oiled cling film and leave to prove for 30 minutes
  8. Uncover and dust liberally with flour
  9. Press a rolling pin firmly down the centre, so that you almost split the loaf in two, leaving it joined only by a membrane of dough right down the middle
  10. Cover with lightly oiled cling film and leave to prove for 30 minutes
  11. Preheat the oven to 240° Celsius
  12. Bake for 20 minutes, along with a small tray of boiling water on the lowest shelf to make the oven slightly steamy Reduce the heat to 200° Celsius and bake for 20 minutes, until crisp

Click on the links for conversions and notes.

What I blogged:

Tandy

Top of Page

Rating: 3.0. From 1 vote.
Please wait...

20 thoughts on “Recipe For Zopako Bread

  1. Beautiful bread! Sounds very simple to make. Thanks for the recipe.

    No votes yet.
    Please wait...
    1. my pleasure Billy 🙂

      No votes yet.
      Please wait...
  2. Great looking loaf!

    No votes yet.
    Please wait...
    1. thank you!

      No votes yet.
      Please wait...
  3. it looks like a perfect slice with a nice butter. Oh I love good bread 🙂
    Marta @ What Should I eat for breakfast today sharing the blog ♥ Eat Barcelona – TarannaMy Profile

    No votes yet.
    Please wait...
    1. It is a great loaf of bread Marta 🙂

      No votes yet.
      Please wait...
  4. I love your bread recipes – and this one is on the list to try!

    No votes yet.
    Please wait...
    1. This is so easy I am going to make it again!

      No votes yet.
      Please wait...
  5. It’s a crazy time of the year Tandy. Seems we are all doing the same thing. Lovely looking bread.
    Have a happy day.
    🙂 Mandy xo

    No votes yet.
    Please wait...
    1. It is manic here but I am finally seeing light at the end of the tunnel 🙂

      No votes yet.
      Please wait...
  6. Glad to see you’ve discovered Dan Lepard, Tandy. As you probably know, I’m a big fan. This bread looks beautiful.

    No votes yet.
    Please wait...
    1. I chose his recipe as I had faith it would work 🙂

      No votes yet.
      Please wait...
  7. Ignore my last request. Just looked at Dan Lepards recipe. Once I saw it as 1/4 tspn and saw your recipe was for even smaller amount the penny dropped. Me being dense. Love your site and recipes.

    No votes yet.
    Please wait...
    1. Thank you so much for the lovely compliment Tricia 🙂

      No votes yet.
      Please wait...
  8. Would love to try this but cant quite get my head around 0.625ml yeast(liquid measure) Is this correct and how to measure? Maths was never my best subject.

    No votes yet.
    Please wait...
    1. Hi Tricia, I was amazed when I read his recipe and it worked. I was skeptical as well 🙂

      No votes yet.
      Please wait...
  9. Ooh look at those lovely holes! It sounds fabulous and a real bonus that it is easy too 😀
    Lorraine @ Not Quite Nigella sharing the blog ♥ Sticky, Spicy Lamb RibsMy Profile

    No votes yet.
    Please wait...
    1. It is the first time I have made such holey bread 🙂

      No votes yet.
      Please wait...
  10. What a beautiful bread. I can almost taste it 😉 xx

    No votes yet.
    Please wait...
    1. It is so tasty and so easy to make 🙂

      No votes yet.
      Please wait...

I would love to hear from you ♥

Your email address will not be published. Required fields are marked *

Show some recipe ♥:  

CommentLuv badge