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This is exactly the same recipe as for Basic White Bread
only with more detailed instructions.
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500 g strong white flour (plus extra on the side, for dusting)
7 g sachet fast-action dried yeast
7 g (~ 1 tsp) salt
350 ml lukewarm water (plus extra on the side, in case you need it)
a little oil (sunflower or olive), for greasing
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Sift flour into a large bowl.
Add the yeast and stir it into the flour.
Add the salt to the water and stir until it has dissolved.
Make a well in the centre of the flour mix and splash in some of the salted water.
Mix together with one hand while gradually adding more water
Continue mixing until the a sticky pillowy dough ball has formed. If the dough is 'too wet' and is sticking to the bowl and your hands then mix in more flour. If it is too dry (not tacky to touch) then mix in more water.
Dust your work surface with flour. If you have a glass-topped electric hob then this is ideal, otherwise any area of kitchen bench is good as you will need a bit of space when kneading.
Tip the dough out onto the flour-dusted surface and knead it for 10-15 minutes until it is smooth and elastic. It will also dry out a little more as you work the dough.
Tips:
Kneading stretches the dough out repeatedly, which allows the gluten (from the flour) to develop long elastic strands. Gluten gives bread its texture as it is what holds the gas pockets (created by the yeast) in place during baking. If the dough is not kneaded enough then the gluten is weak, the gas escapes during backing, and the loaf comes out dense and flat.
Press the base of your wrist into the dough ball to squish the dough across the work surface, pushing it away from you.
Gather the far end of the dough and bring it back to you, folding the dough in half.
Spin the dough around 90 degrees and fold it in half again
Squish the dough out once more with your wrists and repeat for 10-15 minutes. The dough should become drier and a lot more elastic and springy.
Kneading can be a bit of a workout so you can also do it in an electric mixer fitted with a dough-hook attachment. If mixing this way, still do it for 7-10 minutes.
In a clean bowl, rub the oil around the surface to prevent the dough sticking during proofing.
Place the dough into the oiled bowl, cover with cling film (or tea towel) and leave it to rise.
Tips:
A sunny or warm spot will help the dough to prove but isn't essential.
Let the dough rise until it has doubled in size, e.g. go by height in the bowl
This will take about 45-60 minutes but older, tired yeast may need longer to get there so keep an eye on the size rather than the time!
Knock back the dough by tipping it back onto a floured surface and pushing the air out with your hands. This just needs to be a short, gentle kneading to get
the gas out of the dough.
- You can punch it down in the bowl before tipping it out, if you find that more satisfying.
- Knocking back is important to burst any large gas pockets that were generated during the proofing. This will help create an even texture in the final loaf. It also helps redistribute nutrients for the yeast to use in their final growth spurt.
Mould the dough into a vague ball shape that looks like it will fit into your loaf tin.
Sprinkle the loaf tin with flour (to help get the loaf out later; it doesn't have to be painted with flour!)
Place the dough into the tin and cover with a clean tea-towel.
Allow the dough to prove again for 30 minutes (get the oven on now).
Turn the oven on now and set it to 220°C (200°C fan-forced).
Optional: Dust the top of the loaf with a little more flour
Optional: Slash the top with a sharp knife or snip it with scissors. Slashing the top helps the loaf to rise out of the tin; usually it is just one long cut down the middle of the dough but you can get creative with different patterns.
Bake the bread for 15 mins, then reduce the heat to 190°C (fan: 170°C) and continue to bake for 30 mins.
Take the tray from the oven and tip the loaf into your hand (with oven mits or a tea-towel to protect them!).
Tap the base of the loaf: if it sounds hollow then it's done! If not, return the loaf to the tin and the oven for another ten minutes, then check it again.
When done, remove the bread from the tray and cool it on a wire rack.
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Store it in a bread box for up to 3 days, an airtight container for up to a week, or frozen for up to a month. Wrapping the cut end in cling film or waxed paper can help reduce the rate of it drying out.
NB: As there are no preservatives it will not keep as long as supermarket bread.
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