The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

white loaf

zoltan szabo's picture
zoltan szabo

white loaf

Hello to everyone,

I would like to share with you guys my white loaf I baked the other day.

Notes: Crispy crust even after a few hours, nice soft inside, very good lightly toasted as part of a good bruschetta.

Recipe:

Ingredients:

  • 1kg flour
  • 45g fresh yeast
  • 20g salt
  • 40gr pork lard
  • about 700ml luke warm water

 Method:

 1. Day before mix 400gr flour, all the yeast and 200ml luke warm water together. Cover with a floured cloth and set aside to a warm place until next day.

2. Next day add the rest of the flour, water, salt and soft lard. Mix on KA speed 2 for 3 minute then on speed 4 for 10 minute. The dough should be soft smooth and elastic. Place into a gently floured bowl and dust the top with flour and cover with a cloth. Rest it for 45 minute.

3. Place back to the bowl and mix on speed 2 for 5 minute then on speed 4 for 10 minute.

4. Form a large round loaf and place on a gently reased baking tray.

5. Brush with water. Cover with a cloth and rest for about 45-60 minute.

6. Brush gently with water then make a few cut on top and bake in moderate oven until golden.

7. When ready remove from the oven and place on wire racks, gently brush with water to give a nice gloss.

Happy Baking!

Zoltan

Comments

pmccool's picture
pmccool

Is it a result of brushing the loaf with water prior to baking?

Paul

zoltan szabo's picture
zoltan szabo

Hey Paul,

Its helps to get the crust as far as i noticed plus makes it shine as well. I think.

Happy Baking! Zoltan