Basic Bread

If you struggle to make that perfect loaf of bread, well this is the recipe for you!

This recipe is very simple, easy and some what quick to make.

It's crunchy on the outside and super soft on the inside! This sadly doesn't last the day, so have added measurements for a double batch as well.

This will make one 12.4 x4.7 inch loaf or one large focaccia.

Ingredients:

7g	1.40%	Dry Yeast	14g	1.33%
390g	78%	Water warmed	780g	74.28%

10g

Vegetable Oil

20g

1.90%

Total Weight = 924g Total Weight = 1,898kg

Note:

If you can't find bread improver on it's own, I use the one that has yeast in it as well.
Divide into 2 to make 2 baguettes.
Can make this into a focaccia, 600g small or 924g large.
You can also proof this in the fridge overnight. Once the dough has formed, knead by hand for 2 minutes and place into an oiled container and refrigerate. Then allow to come to room temperature for around 3 hours, place in your pan and allow to rest for another 1 hour before baking.

Method:

Mix A together, cover and allow to sit for 5 minutes.
Using the dough attachment, mix B together.
Add A into B and mix till a dough forms, then mix in C. Scrape the bowl down and mix on high for 10 minutes. The dough should have come together into a ball and is not sticking to the bowl.
Tip out onto a lightly floured surface, shape into a ball and place into an oiled bowl, cover with gladwrap and a tea towel, then allow to rise for 1 hour.
Punch the air out of the dough and imagen the ball is divided into 4 sections. One section at a time, pull up wards and fold into the middle. Cover and allow to rest for another 1 hour.
Shape dough and place into an oiled loaf pan, cover and rest for 1 hour.
Pre heat oven to 200c
Score a line straight down the center of the dough and bake for 30 minutes, the top should be lightly golden brown.
Tip out onto a wire rack and brush melted butter all over or leave without.

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