I’ve made bread on and off for years, it’s so easy that I can’t explain why I don’t do it all the time.
Having said that, I’ve had some shocking failures, which probably explains it.
Anyway, I’m going back to basics. I’ll get that to work then I’ll fanny around with sour dough and the rest.
So the basic recipe I’m using is :
- 500g Strong White Bread Flour
- 300g warm water
- 7g dried yeast
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon oil.
The first thing is to get the yeast going. Mix it with water and the sugar and let it stand until it’s looking healthy floating on the surface of the water in a nice thick cushion.
Mix it into the flour, adding the salt and oil and start to mix it up. It makes it easier to get it on the work surface and do it by hand. Give it about 5 minutes and then put it into an oiled bowl to rest.
Check it after about an hour, it needs to have at least doubles in size. It should also feel quite silky smooth.
Take it out, give it a bit of a knead for another 5 minutes and pop it back into the bowl for another hour or so.
Once it’s risen again, give it another knead. but this time put it on whatever tray you intend to cook it on ( make sure you put a baking sheet underneath it).
After about 40 mins, put the oven on and get it up to gas mark 6. By the time the oven has come up to temperature ( about 20 mins if it’s anything like mine ), put the bread in.
Check it after about 25 means, tap the bottom etc and, if it’s done, get it out.
Leave it to cool before you eat it all.