Classic White Loaf
Beautiful classic rustic white bread loaf. From Season 1 - Episode 1 of The Fabulous Baker Brothers
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2 hr 30 min
2 hr 30 min
560g strong white flour
10g sea salt
5g dried yeast (or 10g of fresh yeast)
20ml rapeseed oil
300ml warm water
Weigh both the the flour and salt in a mixing bowl then add in the oil. With a fork, gently stir the yeast into the warm water in a separate jug. Empty the contents of the jug into the mixing bowl and stir.
Work your muscles and knead the dough for a good 20 minutes by hand (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough, place it back into the bowl and cover tightly with clingfilm ensuring there are no air gaps. Leave it in a warm place and allow it to grow to twice in size or for 1 hour (whichever is first).
Take the dough out and shape it so that it fits into a large oiled loaf tin. Roughly dust the top of the dough with flour and cover the tin, leaving it in a warm place to once again double in size or for 1 hour (whichever is first).
Preheat the oven to 240°C/gas mark 9. Slash the top of the dough with a sharp knife and place it on a baking sheet in the oven. Chuck a small cupful of water onto the baking sheet to give your loaf a beautiful crust.
Check in on the loaf after a quick 10 minutes and turn the oven down a little bit to 210°C/gas mark 6½. Take the loaf out of the oven after 30 minutes when it's fully baked and has a beautiful golden colour to it. You will know when it's perfectly done as it should sound hollow when you tap it on the underside.
Turn the loaf out of the tin and allow it to cool it for a minimum of 10 minutes on a wire rack.
The Fabulous Baker Brothers http://www.thefabulousbakerbrothers.co.uk/