Basic white bread
With a teenager who can demolish a loaf in a day and a single income stretched to the limit I got tired of sad bargain loaves that tasted of air, had the consistency of cotton wool and the nutritional value of toilet paper. It was time to fight back!!
I'm just a dad... You're the experts...
If anybody could have a look at my recipe and maybe give me any tips that would be great!!!
I've had the craving for baking some bread for days now, but unfortunately had a cold and wasn't feeling up to much of anything apart from sitting on the sofa with some Lemsip and a DVR full of bad telly.
Anyhoo, I'm in much better condition today, and currently have 1KG of dough proofing. Meanwhile, I thought I'd share the pics of the work in progress.
I made some Hokkaido Milky Bread using water roux starter - the only formula where I used this so far.
I had about 200g starter left over and wondered what to do with it -
I decided to make the basic white bread which I know quite a bit from porevious experiments.
The overall formula is simple: Flour 100%, water 70%, salt 2%, fresh yeast 2%
The amounts I used this time:
Flour is Shipton Mill No 1
Water Roux starter: