Beginner's Loaf

Simple, basic and versatile!

This loaf has been a firm favourite for almost as long as I have been baking - and that is going on 10 years! It is the loaf I teach to all my beginner bread baking students and it is the loaf I make when I am pressed for time and need to get bread on the table ASAP! Having said that, it isn't a rushed or quick recipe either - I still allow plenty of time for the dough to work its own magic. Enjoy!

INGREDIENTS:

500g white bread flour or AP flour

10g fine sea salt

5g yeast

2 Tbsps. melted butter or olive oil

350g - 400g lukewarm water

METHOD:

1) Mix the salt into the flour, followed by the yeast (making sure the salt and yeast do not come into direct contact.)

2) Add the water and oil/butter (if using) and mix well.

3) The dough will be sticky but should be manageable.

4) Cover with a lid/towel and leave in a cosy place for 1 hour.

5) Fold the dough from the side of the bowl to the middle - rotating the bowl as you go along.

6) Cover and set aside again for an hour.

7) This may be repeated 3-4 times or the dough can be placed in the fridge until the next day.

8) Shaping options:

1) Shape the dough and place in two medium or one large bread tin (greased with butter).

2) Shape the dough and place in a floured bread basket/banneton.

9) Cover with a damp tea towel and allow to rise until doubled.

10) Baking options:

1) Score/slash the top of the dough and bake at 180*C-220*C for 30-40 minutes.

2) Lightly dust the base of the dough and turn it out of the basket/banneton and into a Dutch oven. Bake with lid at 260*C for 25 minutes. Remove lid, reduce the oven temperature to 220*C and bake for an additional 15-20 minutes.

11) The loaf/loaves should sound hollow when knocked underneath.

12) Allow to cool before slicing.

PS. The Dutch Oven version of this recipe is available on my YouTube Channel.

Babette's Bread Ltd.