The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Simple White Loaf

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Sheblom's picture
Sheblom

Simple White Loaf

As stated in a past blog[LINK]. I am taking things back to basics. I am going to do the same simple recipe and try and take in what I have learned from each bake, and improve on my baking skills.

So, here I go. I have not added anything to this recipe like last time. This is just going to be a basic loaf.

The recipe is the same:

3 cups of all purpose flour

2 teaspoons of yeast

2 teaspoons of salt

1 1/8 cup water

This is how I went about making this loaf:

First off I need the essential tools

Measure out the flour

Wait for the water to reach optimum temperature

add yeast to the warm water and leave fro 5 min for the yeast to react

I then add a bit of the flour to the yeasty water to make a past

Then leave for 20min for the yeast to be come frothy

I then add in the rest of the water, flour and salt to make a rough dough ball. I then knead on a floured surface to it becomes a smooth texture

I then write down the time and tempreture of the dough, and leave to proof for 40min

After 40 min, I fold the dough and leave for a further 25min.

After the 25min, i punch down the dough and shape in to a boule for the final proof

I preheat the oven to 230c with Pizza stone and empty roasting dish.

Once the oven has come up to temp, I transfer the dough onto the pizza stone, slash and place in the oven. I also add half a cup hot water to steam the loaf.

After 10 min I turn the loaf and take out the roasting dish.

After another 10 - 15min I take out the loaf and leave to cool for an hour.

The loaf came out quite nicely, decent shape and good flavour. 

I am thinking next time to tighten up the boule a bit on the final proof and to bake for a bit longer as the crust was a bit thin and soft to me.

Enjoyed baking this loaf and learned alot.

Please let me know hat you think!

I also received a new book to read over

And a shot of some of the tomatoes from my garden

Comments

clazar123's picture
clazar123

One thing I think I missed was-Did you let the loaf proof for a while after the final shaping?

After the 25min, i punch down the dough and shape in to a boule for the final proof.......

then the next sentence is:

I preheat the oven to 230c with Pizza stone and empty roasting dish.

Once the oven has come up to temp, I transfer the dough onto the pizza stone, slash and place in the oven. I also add half a cup hot water to steam the loaf.

PiPs's picture
PiPs

Great presentation Sheblom,

Bread looks like it came out rather nicely. Looks soft.

I've always found yeasted breads crusts a little insipid for my liking too ... gimme a chewy sourdough crust any day :)

Cheers,
Phil

bertie26's picture
bertie26

This is your second posting I read, the rasiin bread was wonderful to make. I am astounded by the calrity of your pictures and the way you execite your photography.

Send more stuff

Thanks 

Albert