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Bread dough

Preparation : 10 min Resting : 3 hr
Cooking : 25 min Equipment :
Difficulty :
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Serves 1 pain :
2 cups white bread flour
2/3 cup water
1 tsp active dry yeast
1 tsp salt
neutral oil for bowl
1Warm 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.
2Put the flour, salt, remaining water at room temperature and the yeast liquid in
the 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 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.
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 A . fold the two sides into the
middle, and turn it over B.
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 428°F.
8Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of
a sharp knife C .
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.
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.


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