Method
- Stage 1: creating a well
Pile the flour onto a clear surface making a large well within the center. Pour half your water in to the well, adding your yeast, salt and sugar and stir having a fork. - Stage 2: setting it up together
Gradually, but with confidence, generate the flour from inside from the well. (You won't want to break the walls from the well, or even the water goes everywhere.) Still bring the flour to the center until you receive a stodgy, porridgey consistency – adding the rest of the water. Still mix until it's stodgy again, you'll be able to become more aggressive, getting out of all flour, making this mixture less sticky. Flour both hands and pat and push the dough together with the remaining flour. (Certain flours need some pretty much water, so you can adjust.) - Stage 3: kneading!
This is when you really go to town. Along with some hard work, simply push, fold, slap and roll the dough around, again and again, for four to five minutes til you have a smooth and elastic dough. - Stage 4: first prove
Flour the top of the your dough. Place it inside a bowl, cover with cling film, and let it prove for around 30 minutes until bending in dimensions – ideally inside a warm, moist, draught-free place. This can enhance the flavour and texture of the dough and it is often exciting to understand the old yeast has kicked into action. - Stage 5: second prove, flavoring and shaping
When the dough has bending in dimensions, knock the environment out for thirty seconds by bashing it and squashing it. Now you can shape it or flavour it as being needed – folded, filled, tray-baked, whatever – and allow prove for again for half an hour for an hour until it's bending in dimensions once again. This is an essential part, because the second prove can offer the environment that winds up being cooked to your bread, providing you with the truly light, soft texture that we all like in fresh bread. So remember – don't fiddle by using it, let it do its factor. - Stage 6: cooking your bread
Preheat the oven to 180°C/350°F/gas 4. Very lightly put your dough onto a flour-dusted baking tray and in to the preheated oven. Don't slam the doorway or you'll lose the environment that you'll require. Bake for twenty five-half an hour or until cooked and golden brown. You are able to know if it's cooked by tapping its bottom – whether it sounds hollow it's done, whether it does not then pop it in for longer. Once cooked, put on a rack and let it awesome not less than half an hour – fandabidozi. You can freeze any leftover bread.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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