The simplest of simple recipes. This is what you make as your first bread ever.
You can double this recipe to make a larger loaf. I prefer to bake more often and have fresh bread available that is why I sometimes make them quite small like this one. Follow my easy instructions for success! And after you have made this one, discover all the other breads that you can make following the basic principles used in this recipe.
250g (8.8oz) strong white bread flour
5g (0.2oz) sea salt
3g (0.1oz) instant dry or active dry yeast or 9g (0.3oz) fresh yeast
155g (5.5oz) filtered water at around 25C (77F)
To learn more about dough temperature control click here.
- Add the yeast to the water and let it dissolve and hydrate.
- Add the salt and stir to dissolve.
- Add all the flour and mix until incorporated.
- Knead the dough for around 5 minutes to develop the gluten *Final dough temperature should be around 25C (77F). If it is more than 26C (79F) then place in a cooler corner of the kitchen.
- Place in bowl, cover and ferment (let rise) for 30-45min.
- Preheat your oven to 220C (430F) NO FAN. Or 200C (390F) with fan.
- Fold and place the dough back in the bowl and proof for another 30-45min.
- Final shape, cover.
- Final proof for 30 – 45min.
- Bake at 220C (430F) for 25min.
- Let it cool down and enjoy!
Watch the video here