Basic White Bread | Bake 50 Breads #2

I regularly make white bread, so it’s fitting that this appears quite early on in the challenge.

I tend to use the ‘basic white’ recipe from the Bread: River Cottage Handbook No. 3book.

  • 1kg white flour
  • 20g salt
  • 10g dry yeast
  • 600ml water
  • 1tbsp olive oil

Combine the dry ingredients, add the water, mix together, add the oil and mix a bit more.

Turn out onto a clean board (I’ve stopped using a floured board) and knead until it’s smooth, this is usually about 10 minutes.

Place back in a clean bowl, cover and place somewhere warm until doubled in size (I usually give it 90 minutes).

Turn out back onto the board and ‘knock back’, I basically prod my fingers in it lots so it has lots of dimples.

Repeat previous two steps up to 4 times. (I usually do it twice unless I’m in a hurry for the bread)

Turn out onto the board and knock back again, shape into whatever shape you want and leave to prove. I do this in the tin at the moment and I leave it (covered) about 20-30 minutes until it has doubled in size. During this time, I heat the oven to 220 (on bread baking mode).

Slash the top, splash a little cold water on top and then put in the oven for 10 minutes. After 10 minutes, I turn the oven down to 200, and cook for a further 20 minutes.

These are my most recent loaves;

white loaves

On the more recent loaves I’ve made, I’ve been getting quite large splits in the bread – despite putting large slashes down the top.

Something I’ve read today has said this might be because the dough is forming a crust during rising, and this is causing problems when it’s cooked. (I was using shower caps on top of the rising dough, and recently I’ve been using a dry tea towel – I’ll try a wet tea towel next time)

split white bread

Leave a Reply

Your email address will not be published. Required fields are marked *