I’ve been asked for more detail of how I make my white loaf so here’s a step by step guide to today’s loaf, which has just come out of the oven, with pictures of each stage. The recipe was posted a couple of days ago. I think the only thing I’ve not covered so far is the oven temperature and timing. 230C for 20 mins under the bowl, then a further 15 minutes with the bowl removed to colour and crisp the crust. It can be removed from the oven after the first 20 minutes, allowed to cool and then frozen as a part-bake. Handy to have if you don’t have time to make from scratch.
Click on the pictures to see them full size.