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Rated 5.0 stars by 5 users
Bread
Kane Bergman
1 Loaf
40 minutes
30 minutes
Stop buying bread. Make this simple bread dough that does not need sourdough starter, fancy ingredients, long fermentation, retarding or a dutch oven.
500 g Bread Flour
8 g Instant Dried Yeast
8 g Salt
410 ml Water tepid
Mix all of the ingredients together in a bowl until the dry bits have been absorbed.
Cover and allow to double in size. This should take 1 hour at a warmer room temperature (25-28°C).
When there is 30 minutes left of the proof, pre-heat the oven to 230°C/450°F. Add a baking tray and metal bowl in there to heat up.
Remove bread dough onto a floured surface. Bring in the legs of the dough to form a ball then flip the dough onto a floured piece of parchment paper.
Transfer the bread dough to the hot baking tray and cover with the hot bowl. Bake at 230°C/450°F for 30 minutes.
Remove the cover and further bake at 220°C/430°F for 10-15 minutes.
Remove and allow to cool down on a wired rack for 30 minutes before cutting.
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Rated 5.0 stars by 5 users
Category
Bread
Author:
Kane Bergman
Servings
1 Loaf
Prep Time
40 minutes
Cook Time
30 minutes
Stop buying bread. Make this simple bread dough that does not need sourdough starter, fancy ingredients, long fermentation, retarding or a dutch oven.
Ingredients
500 g Bread Flour
8 g Instant Dried Yeast
8 g Salt
410 ml Water tepid
Directions
Mix all of the ingredients together in a bowl until the dry bits have been absorbed.
Cover and allow to double in size. This should take 1 hour at a warmer room temperature (25-28°C).
When there is 30 minutes left of the proof, pre-heat the oven to 230°C/450°F. Add a baking tray and metal bowl in there to heat up.
Remove bread dough onto a floured surface. Bring in the legs of the dough to form a ball then flip the dough onto a floured piece of parchment paper.
Transfer the bread dough to the hot baking tray and cover with the hot bowl. Bake at 230°C/450°F for 30 minutes.
Remove the cover and further bake at 220°C/430°F for 10-15 minutes.
Remove and allow to cool down on a wired rack for 30 minutes before cutting.
Recipe Video
Share:
The Best Puff Pastry Recipe (Rough Puff)
Japanese Fluffy Pancakes