White bread

Right – for a super simple staple food, there’s a lot of complexity I didn’t expect, and its taking me a long time to get to grips with whats going on. kneading is the bit that gets me right now. I will hopefully build a guide for myself at some point to balance out the protein vs water vs fat mixes that seem to be the bit between bread, and reliable repeatable bread.

But whilst I’m researching/trying to understand that from the metric-shit ton of reading, heres a basic bred dough recipe to get started with. Its here cuz I keep coming back to it, rather than doing new work. I’m basically a lazy breadmaker..

  • 500g white bread flour
  • 350ml luke-warm water (21Âșc ish)
  • Bakers yeast. Whatever the packet says for 500g flour. I’ve been using fresh yeast – and keeping spare in the freezer (fresh yeast freezes – who knew?)
  • 10g salt
  • 1 tsp of sugar – if you must. depends what the yeast needs.

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