Handmade Strong White Bread Recipe

September 24, 2013

This recipe is simple! It has four ingredients, flour, Salt, Water and Yeast. The most important part of the recipe is that it needs patience and time to allow the bread to develop its flavour and strength.

 

Ingredients:

400 g white flour

10g natural yeast (Most supermarket bakeries sell it)

approx 280 - 300 ml tepid water (Depends on the flour you use)

Pinch of salt

 

Equipment:

Metallic Mixing Bowl

Measuring jug

Baking Tray

Proving cloche

Greasproof baking sheet

Clingfilm

 

Making duration: Allow up to 12 hours as bread needs to prove overnight.

Cooking time: 30 mins

 

Top tip! Firstly make sure the yeast is at room temperature. Yeast is alot more active when used at room temperature than straight out of the fridge. This should take about 30 mins.

 

Add the yeast to a mixing bowl along with the flour and gradually mix in the water. By using your hands you will beable to feel if the mix is coming together alot better then by using a spoon. I find flour can absorb more or less water at times so by gradually adding the water, the dough should not become too sloppy. Once the water is mixed add the salt. Flour a work surface and knead the dough for about 7-10 mins.  Once the dough becomes stretchy, not sticky, roll the dough into a ball, place in a metallic bowl, cover with oiled clingfilm and put in the fridge over night to prove.  In the morning take the dough out of the fridge and allow it to come to room temperature, This should take about an hour.

 

Once the dough has come to room temperature pre heat your oven to 220 degrees.

 

Tip the dough ball onto a floured work surface and knead for a second time for about 2 mins. Roll he dough into a ball and place it onto a floured proving cloche. (Rye flour works best) Cover the dough with the cloche and let prove for a second time about 45 mins (It should double insize). Whilst the bread is proving  place a baking tray into the oven to heat up. This acts as a baking stone which will ensure the bread is cooked through from the bottom. Five minutes before you want your bread to go in the oven, place a greasproof baking sheet on the hot baking tray. Place your dough on to the hot tray with the greaseproof sheet on, rub flour in to the ball and cut the dough across the top. Bake for 30 mins. Once baked leave to cool on a rack, approx an hour as the bread is still cooking when it comes out of the oven. And that's it...ENJOY!

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