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.
- The cheats way – the dough is made in a breadmaker on the dough setting.
- Dough before quick knead.
- Basically the air has been knocked out of it.
- Formed into a round ball shape.
- The underside of the ball to show how it’s pulled together. This becomes the top and the seams open when baked.
- Ready to place in the banneton basket to rise.
- In the basket, smooth side up and creased side down.
- Under my stainless steel bowl for the final rise.
- The risen dough.
- Gently tipped out of the basket, onto a silcon baking sheet, so what was at the bottom in the basket is now the top.
- Onto the pre-heated pizza stone, covered with the bowl, and into the oven.
- Out of the oven and onto a cooling rack. Sit back and enjoy the aroma.
- Crust detail.