![]() If you manage to have any bread left over (and that's a big if!), store the sliced bread in an airtight bread bag or zipper bag at room temperature. and it has turned out so delicious every time. Don't cut the bread for at least an hour, as the crumb is still forming.If the bread is hard, lower the oven temperature by 25☏ and cook for 5-10 minutes longer.Tap the bottom of the loaf to check for doneness.It should read at least 190☏ before you take it out of the oven. Use a thermometer to check the inside.If your crust is getting too brown, you can tent foil over it so the outside won’t keep cooking.You can also bake your bread in loaf pans, but the outside won’t get crispy.It should take about 50 minutes to an hour to bake completely. You can bake your bread in a dutch oven, if needed.If it’s too sticky to handle, add ¼ cup more flour at a time. Dough should be slightly sticky to the touch, but not so that much comes off on your hands.Start by using two cups of water and slowly add in the third until your batter is the correct consistency.If you don't have a food scale, fluff the flour and use a spoon to add flour to the measuring cup versus scooping it out in the measuring cup. Weigh out your flour using a food scale! This will keep you from using too much or too little.Turn onto a wire rack to cool.Here are some tips for preventing a heavy, or overly doughy, loaf: To check, take it out of the oven and tap it gently underneath – it should sound hollow. The loaf is cooked when it’s risen and golden. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust. Put the loaf (on its baking tray) into the middle of the oven. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Sprinkle some flour on top and very gently rub it in. Put an old, empty roasting tin into the bottom of the oven.Īfter an hour the loaf should have proved (risen again). Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it’s doubled in size. Gently turn and smooth the dough into a round loaf shape. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Once the dough has doubled in size scrape it out of the bowl to shape it. Line a baking tray with baking or silicone paper (not greaseproof). This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly). This gives the yeast time to work: the dough should double in size. ![]() Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.Ĭlean and lightly oil your mixing bowl and put the dough back into it. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Kneading in this way stretches the gluten and makes the dough elastic. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Do this several times until the dough is very lightly coated all over in olive oil. Turn out your dough onto the greased work surface (make sure you have plenty of space).įold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Keep going until the mixture forms a rough dough. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. Stir all the ingredients with a spoon to combine.Īdd half of the water and turn the mixture round with your fingers. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Put the flour into a large mixing bowl and add the butter.
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