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Bread dough
| Preparation : 10 min | Resting : 3 hr |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 pain
:
| Dough | |
| 2 | cups white bread flour |
| 2/3 | cup water |
| 1 | tsp active dry yeast |
| 1 | tsp salt |
| neutral oil for bowl |
|
| 1 | Warm half of the water up to 100°F and dissolve the yeast. Wait for 5-10 minutes until the solution starts to foam at the top. |
| 2 | Put the flour, salt, remaining water at room temperature and the yeast liquid in the bowl fitted with the dough blade. |
| 3 | Process for 1 minute or until the dough forms a ball. |
| 4 | With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large bowl lightly coated with oil. Cover with plastic wrap or a damp cloth. Allow to rise for approximately 2 hours. After the first hour, gently pat down the dough, and fold 4 sides to the middle, and turn it over. Leave it approximately one more hour to rise. |
| 5 | Take 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 A . fold the two sides into the middle, and turn it over B. |
| 6 | Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 1 hour. |
| 7 | 20 minutes before the end of the proving time, fill the dripping pan in the oven with water. Preheat your oven to 428°F. |
| 8 | Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife C . |
| 9 | Bake for approx. 25 minutes or until golden. |
| 10 | To 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. |
Chef’s tip
You can double the quantities with the 4200XL and the 5200XL.
Chef’s tip: Never allow yeast to come into direct contact with salt.
Chef’s tip: Never allow yeast to come into direct contact with salt.
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