Homemade bread

Too few ratings

Martin Čadek

Community Member

“There's nothing better than the smell of freshly baked home bread and it beats all the mass production white toast breads by a large margin. Don't worry if it doesn't come out as expected the first time and keep trying again, maybe change the ratio of water or flour. Once you've got the basics right, start adding some seeds, nuts, olives, figs into the mix, change the flour mix, shape, and such. As for the flour, I like to use Allison's bread flour country grain but any bread flour should do.”

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Pieces:-1+
500 g bread flour
11 g active dry yeast
290 ml lukewarm water
8 g salt
butter (for coating)
Metric
Imperial
  • Step 1/7

    Mix bread flour, active dry yeast, and salt in a large bowl.
    • 500 g bread flour
    • 11 g active dry yeast
    • 8 g salt

    Mix bread flour, active dry yeast, and salt in a large bowl.

  • Step 2/7

    Start adding water bit by bit while slowly mixing all the ingredients. Don't add all of the water because the mix could get too sticky. The aim is to achieve a consistency where you can mould the dough without it getting too sticky or dry.
    • 290 ml lukewarm water

    Start adding water bit by bit while slowly mixing all the ingredients. Don't add all of the water because the mix could get too sticky. The aim is to achieve a consistency where you can mould the dough without it getting too sticky or dry.

  • Step 3/7

    Keep mixing water, if you overwater, add a bit of white flour into the mix and try moulding it again. Either way, you'll have to get messy.

    Keep mixing water, if you overwater, add a bit of white flour into the mix and try moulding it again. Either way, you'll have to get messy.

  • Step 4/7

    Once you can mould the dough into a small ball, let it rest for about five minutes. Prepare a large cutting board and cover the surface of the board with small amount of white flour. You may not need the flour if you feel the bread isn't sticking. After 5 minutes start molding and stretching the dough into the shape of bread (depending on you baking tray).

    Once you can mould the dough into a small ball, let it rest for about five minutes. Prepare a large cutting board and cover the surface of the board with small amount of white flour. You may not need the flour if you feel the bread isn't sticking. After 5 minutes start molding and stretching the dough into the shape of bread (depending on you baking tray).

  • Step 5/7

    Once you've stretched and mould the bread, put it into a non-stick tray covered with thin layer of butter.
    • butter (for coating)

    Once you've stretched and mould the bread, put it into a non-stick tray covered with thin layer of butter.

  • Step 6/7

    Cover the tray with kitchen foil or (even better) wet utensil and let it rest in a warm place for about two hours.

    Cover the tray with kitchen foil or (even better) wet utensil and let it rest in a warm place for about two hours.

  • Step 7/7

    Preheat the oven to 230°C (fan) / 450°F / Gas Mark 8. Put the bread into the oven for approximately 30 minutes. Once you take it out, you can try knocking on the bread with your fingers and if you hear dull sound it should be baked.

    Preheat the oven to 230°C (fan) / 450°F / Gas Mark 8. Put the bread into the oven for approximately 30 minutes. Once you take it out, you can try knocking on the bread with your fingers and if you hear dull sound it should be baked.