Yeasted White Loaf
Ingredients
- 320g water at room temperature
- 12g fresh yeast, or 7g dried
- 500g white bread flour
- 1 tsp salt
- 1 tbsp olive oil
Method
- Mix ingredients : Put water and yeast in large bowl and dissolve yeast. Add the flour, salt and olive oil. Mix together with dough scraper until all flour is incorporated in to a dough
- Knead 8 minutes : Knead on a surface without any flour for 8 minutes, intermittently scraping surface clean with dough scraper.
- Prove 1 hour : Return to bowl, dust with a little flour, cover with a cloth and allow to rise for one hour
- Pre-shape and rest 15 minutes : Tip dough upside down onto surface lightly dusted with flour, ensuring the sticky side (i.e. that part in contact with bowl) us uppermost. Form into a ball by pinching dough from side at the bottom and gently pulling on top. Do this to all sides, about 12 times in total should do it. All the seams should be on top. Lift and flip over so smooth side is on top. Lightly dust with flour and leave on surface to rest, covered with a cloth, for 15 minutes
- Shape : Using scraper, flip the dough ball over. Gently prod down with fingers to form a circle. Grasping dough from underneath, pull and stretch one side out, and fold back over at an angle onto dough. Repeat with other side. You should end up with a flat topped triangular shaped piece of dough with the base being just less than the length of your tin. Fold over top piece of dough and gently push with your thumbs against the dough to tighten the sausage. Roll the sausage down a bit and push with thumbs to tighten. Repeat several times to form a sausage of dough the length of your tin. Dust well with flour and drop seal side down in greased tin.
- 2nd prove 1 hour : Allow to rise in tin for one hour
- Bake 40 minutes at 200℃ : The dough should have risen to the top of the tin. If not, leave to rise a little longer. Bake in a oven at 200℃ for 40 minutes with steam by pouring some boiling water into a roasting tray placed on shelf below the bread or on floor of oven. If getting too brown, reduce temperature of oven to 180℃ for the last 10 minutes. Tip bread out of tin and if not quite cooked - still a bit moist on bottom or doesn't sound hollow when bottom is tapped - return loaf to oven with the tin for 5-10 minutes
based on https://www.youtube.com/watch?v=UlaXqK7C67g
https://www.bakewithjack.co.uk/blog-1/simple-loaf-recipe