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.



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


 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!



pmccool's picture

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


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

afscmeed's picture

Why on earth did you use pork lard and where did  you get it?

CallmePeggy's picture

Cuban bread, something that I've gotten to like a lot since moving to Florida, is made with lard.  All of the supermarkets here have 1lb blocks of lard on the shelves in the area with the oils.

SteveB's picture

Peggy (you asked us to call you that!),

If I might make a suggestion, if you have a butcher shop nearby, ask the butcher for leaf lard.  I render the leaf lard myself (it's quite easy to do) and the rendered lard that results is far superior to the hydrogenated lard block that one finds in the grocery store.  It makes great pie crusts and rich breads.