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White Bread Dough

Posted on: December 17, 2010     |     0 comments

White Bread Dough

Simple recipe that can be used for multiple flavours

white bread dough_small

The Dough

750g     strong white flour
7g         dried yeast
28g       soft unsalted butter
1pt        warm water
2           pinches of rock salt

The Method

Start by putting your dry ingredients in a large bowl and incorporate your water a bit at a time until smooth dough is formed. Place the dough on a slightly floured work top and knead for a minimum of ten minutes to increase the elasticity. Place the dough back in the bowl and cover with a damp cloth. Leave the dough in a warm place for 2 hours or so until doubled in size. (an open oven door will do the trick to prove the dough).

When your dough is proved knock it back, this means to knead the dough again until it returns to its original size.

Split the dough into 3 equal portions and add what ingredients you have selected to flavour. 

Shape your bread into rolls, bloomers, flat breads, loaves etc…  Leave again to prove for a minimum of 30 minutes before placing in a pre heated oven of 200º for 35 to 40 minutes. When cooked place on a cooling rack for 20 minutes.

The bead can be stored in the fridge for 3 days, if warmed in the oven before serving.

white bread cooked

 

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