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.