337 hours 30 minutesPrint
- 24fluid ounces hand warm water
- 1 1⁄2teaspoons dried fast rising yeast (Or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar.)
- 2 1⁄2teaspoons sea salt
- 1 3⁄4lbs unbleached white bread flour (6 1/2 US Cups)
- Pour the warm water into a large mixing bowl – the water should be tepid or hand warm – NOT too hot, as it will kill the yeast.
- Add the yeast to the water and then the salt, mix well.
- Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated – NO need to over knead.
- Leave the bread dough in the mixing bowl and cover loosely – I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
- Allow to prove for 2 hours, or until doubled in size.
- The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
- If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
- Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven ? this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
- Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
- Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed ? this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
Serving Size: 1 (1525 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 727.9
- Calories from Fat 18
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 1463.5 mg
- Total Carbohydrate 152.2 g
- Dietary Fiber 5.8 g
- Sugars 0.5 g
- Protein 21.1 g