A White Loaf


500g Strong White Flour
300ml Water
2tsp Dried Yeast
1.5tsp Sea Salt

A lovely loaf ……. but not a keeper. The inclusion of some fat in the form of milk powder, butter, oil etc. would help it keep longer but I prefer the ‘clean’ taste of nothing more than flour and salt.


A White Loaf — 8 Comments

  1. Hi Judith, baking it in a breadmaker sadly doesn’t produce anything like this. The good news is that the breadmaker is fine at mixing the dough, I use my Panasonic on the dough setting to mix the dough. I then take it out of the machine, knock it back, form it into a ball which I then put into a Banneton Basket (see my reply to Geoff) for a second rising. It’s then tipped out of basket onto a silicone sheet which I then slide onto a preheated pizza stone in the oven which is set at 230C. I cover then cover it with an inverted steel mixing bowl. Bake for 20 mins remove the bowl and bake for another 15 mins.

    I’ll do another loaf tomorrow and take photos of each stage which I’ll then post.

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