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Bread dough

Bread dough

Preparation : 10 min Resting : 3 hr
Cooking : 25 min Equipment :
Difficulty :
Rating :
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Serves 1 bread :
250 g strong white bread flour
160 ml hand-hot water
12 g fresh yeast
5 g salt
1Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute.
2Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
3Process for 1 minute or until the dough forms a ball.
4With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx 2 hours.
5Take the dough out of the bowl with floured hands and place it on a floured worktop. Flatten it gently with the heel of your hand. fold the two sides into the middle, and turn it over.
6Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove for 1 hour.
720 minutes before the end of the proving time, fill the dripping pan in the oven with water. Preheat your oven to 220 °C (gas mark 7).
8Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife.
9Bake for approx. 25 minutes or until golden.
10To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray.You can double the amounts with the CS4200 and 5200 models.
Chef’s tip

never allow yeast to come into direct contact with salt


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