01:23
Feb 21
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'FOR 1 BREAD : - 250 g strong white bread flour - 5 g fresh yeast - 160 ml water - 5 g salt 1. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 2. Put the flour, salt and yeast liquid in the main 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 mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx 2 hours. 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. fold the two sides into the middle, and turn it over. 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 220 °C (gas mark 7). 8. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife. 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: Never allow yeast to come into direct contact with salt.'
Tags: Recipe , Food processor , Bread Dough , magimix
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