Good bread is worth just a little more of your patience.
There are lots of advice and recipes from every corner for the amateur bread maker, but here’s my one heart-felt tip…
The proof is in the long proving.
After mixing and kneading, by hand or mixer, put the dough into a cool place which will slow down the proving/fermentation rate, allowing the yeast to feed longer, and improving the flavour of the bread CONSIDERABLY. It does mean planning ahead a little further, but it’s worth it. Adding a little oil with the water will make the dough a little easier to knead and help the bread to keep a little longer.
- November 17, 2017
- 450g loaf Servings
- 18 hr
- Print this
- 500g strong white flour
- 10g salt
- 50 ml oil
- 15g yeast
- 280 ml water
- Step 1
- Mix all the ingredients, just making sure to keep the salt and yeast separate initially.
- Step 2
- Knead by hand for around 10m or mix with a dough hook for about 5.
- Step 3
- Oil a large bowl. Put in the dough. Oil some clingfilm and place it oil-side down over the bowl to cover.
- Step 4
- Pop in the fridge overnight.
- Step 5
- In the morning, take it out and knock the risen dough down.
- Step 6
- Knead it a little and form it into a shape ready for the oven,
- Step 7
- Let it rise till it’s about double its size, but no more.
- Step 8
- Heat the oven to 210°c (fan) or otherwise 230°c.
- Step 9
- Place it in the oven and bake for 35 minutes.
- Step 10
- Cool on a wire rack.