'Home Baked Bread'
Have everything measured and ready to go
Make a well in centre of flour and add sugar, salt, yeast.
Add half of the tepid water and mix gently with a fork bringing flour from side into the centre. Once your mixture resembles porridge consistency then you are able to use your hands (dust them in flour first this will help your hands to be less sticky) and add rest of water gradually as you mix. Expect your hands to get a little sticky though! Your flour may need more or less water, so adjust where necessary. Pat and push the together with remaining flour.
Remove dough from bowl onto clean work bench and 'push, fold, slap and roll the dough around time and time again for about 5 mins (I can't begin to tell you how therapeutic this is!) - until your dough is soft, silky and elastic as above. Dust flour over top.
Place dough into large bowl and cover with two tea towels or cling wrap and tea towel and place in a dry warm area to rest for 1 1/2 hours. Dough will double in size.
After 1 1/2 hours dough will be elastic as above -remove from bowl, and knock the air out of it for 30 seconds by punching, bashing and squashing (great therapy). Place on floured baking tray and shape dough. Cover with tea towel and leave to rest for another 30 mins.
After 30 mins. remove tea towel to see dough. Dough should again, have doubled in size. Feel free to add some scoring to the dough creating your own patterns with a sharp knife. Place into preheated oven - 200 degrees. Place on top shelf and place a stainless steel bowl of water on the bottom of oven to create moisture while the bread bakes. Bake for ten minutes and then turn temperature down to 180 degrees and bake for a further 30-45 mins (depends on the oven you are using). To test if bread is ready, tap the bottom of the bread - it will sound hollow and the bread will be lovely and golden.
Take bread out of oven, admire, smell and allow bread to cool before cutting.
Homemade bread cooked with love is so much better! Give it a go X.
1 kg strong premium bakers flour
2 tbsp of caster sugar
1 level tbsp sea salt
625 mls tepid water
(2 parts cold to 1 part boiled)
21g dried yeast
extra flour for dusting