Waterford Blaa

Waterford Blaa

5 from 13 votes
Course Breads
Cuisine baking, barbecue


  • 14 g dried active yeast or 20g fresh yeast
  • 450 ml water lukewarm
  • 800 g strong white flour plus extra for dusting
  • 10 g salt
  • 10 g sugar


  • Place the dry yeast with the 150ml of warm water. Stir and set aside and leave for 10 minutes in a warm place to activate.
  • Next, Place the rest of the dry ingredient in a large mixing bowl.
  • Pour the yeast water over the flour mix and add the rest of the water (300ml).
  • Knead dough for approximately 5-8 minutes until it become smooth and elastic.
  • Cover with cling film or alternately a damp cloth and let prove for 45 minutes in a warm place.
  • Knock back and transfer on a work surface. Divide dough into 140g pieces or similar pieces. Roll each piece into a smooth ball and arrange on a deep 10inch baking tray, space of about 2cm each other to let them link together while the last proving and baking.
  • Leave them to proof for 30-50 minutes. Dredge with a little extra flour.
  • Preheat the oven to 220° C (425° F - gas 7). Place into the oven and bake for 15-20 minutes.
  • Allow to cool on a wire tray and use within a day to keep the freshness of the Blaa’s.
Keyword bread

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