Bread dough

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 16 ratings

Preparation : 10 min

Cooking : 30 min

Total time : 2 h 10

Rest : 1 h 30

1 bread

250 g strong white bread flour

7 g dried yeast

160 ml water

5 g salt

Associated products

COOK EXPERT

Chef's tip

Never allow the yeast to come into direct contact with salt. You can double the amounts with the CS4200, 5200 and Pâtissier models.

RECIPE STEPS

1If you re using dry yeast, dissolve it in the cold water. Whisk for 5 minutes or until dissolved. Allow to rest.

7 g dried yeast
160 ml water

2Fit the food processing bowl with the dough blade. Add the ingredients.

250 g strong white bread flour
160 ml water
5 g salt
7 g dried yeast

3Process until the dough forms a bowl (about 1 minute) and then stop.

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 1 ½ hours. Watch the dough, it should increase in volume.

5Take the dough out of the bowl. On a floured work surface, spread the dough with the palm of your hands. Bring the four corners of the dough into the centre and then flip it over.

6Remove a baking tray from the oven and cover with baking parchment. Transfer the lightly floured dough onto the baking tray, cover it with a cloth or place it in your oven when the oven is off. Leave to prove for 1 hour.

720 minutes before the end of the proving time, fill the dripping pan (or a deep dish) in the oven with water. If your dough was proving in the oven, remove it. Preheat the oven to 220 °C (gas mark 7).

8Dust the dough lightly with flour and cut a deep cross in it with the wet blade of a sharp knife.

9Bake the bread for about 30 minutes. 5 minutes before the end of baking, turn the bread to obtain a uniform crust. Keep an eye on the bread while it is baking.

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.