Basic white rustic loaf recipe
delicious magazine
This basic loaf is a cinch to make. It's best eaten on the same day or used for toasting the following day.
Makes about a 375g loaf/6 slices
Takes 15 minutes to make, 20-25 minutes to bake, plus proving
Nutritional Information
Ingredients
* 250g strong white bread flour, plus extra for dusting
* 1/2 tsp fine salt
* 3.5g dried yeast
(1.5 tsp)
* 1/2 tbsp olive oil, plus extra for greasing
* 150ml warm water
Method: How to make basic white rustic loaf
1. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 150ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
2. Tip out onto a lightly floured surface and knead the dough for 10 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet. Set aside in a warm place for 1 hour or until doubled in size. This is known as proving or rising.
Knock the dough back and reshape into a ball. Set aside in a warm place for another hour or until doubled in size
3. Preheat oven to 220°C/fan200°C/gas 7. Gently remove dough from bowl. Make deep slashes with a sharp knife in the top of the dough and dust with flour.
Spray the dough with a mist of water to help the bread rise and to form a nice crust. A tray of water placed in the oven has the same effect.
Bake for 20-25 minutes, until risen, golden and cooked. To test if it's ready, tap the base of the loaf – it should sound hollow. Cool on a wire rack and slice to serve.
© delicious. magazine
This basic loaf is a cinch to make. It's best eaten on the same day or used for toasting the following day.
Makes about a 375g loaf/6 slices
Takes 15 minutes to make, 20-25 minutes to bake, plus proving
Nutritional Information
Ingredients
* 250g strong white bread flour, plus extra for dusting
* 1/2 tsp fine salt
* 3.5g dried yeast
(1.5 tsp)
* 1/2 tbsp olive oil, plus extra for greasing
* 150ml warm water
Method: How to make basic white rustic loaf
1. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 150ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
2. Tip out onto a lightly floured surface and knead the dough for 10 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet. Set aside in a warm place for 1 hour or until doubled in size. This is known as proving or rising.
Knock the dough back and reshape into a ball. Set aside in a warm place for another hour or until doubled in size
3. Preheat oven to 220°C/fan200°C/gas 7. Gently remove dough from bowl. Make deep slashes with a sharp knife in the top of the dough and dust with flour.
Spray the dough with a mist of water to help the bread rise and to form a nice crust. A tray of water placed in the oven has the same effect.
Bake for 20-25 minutes, until risen, golden and cooked. To test if it's ready, tap the base of the loaf – it should sound hollow. Cool on a wire rack and slice to serve.
© delicious. magazine
Comments
Post a Comment