Bread making is surprisingly simple and astonishingly rewarding. Have a go!
This is our daily bread, which we love for its taste, texture, and the fact that it keeps pretty well even though it is made from the most basic ingredients only, and free of any emulgators, stabilisers, colouring, preservatives and what-nots.
The basic dough is simple:
500 g white wheat flour
25 g fresh yeast
10 g salt
60 to 70 ml of lukewarm water per 100 g of flour
your ferment (“mother dough”), see notes below
Use 60 ml if you want to shape the bread by hand, roll it or otherwise sculpt it.
Use 70 ml for proving overnight and subsequent baking in a backing dish. This makes for the richest flavour but is too fluid for shaping.
Another household favourite uses a flour mix from 250 g of white white flour and 50 g each of white spelt flour, whole spelt flour and whole rye flour.
The process is always the same: dissolve all ingredients except for the flour in the liquid, then knead into the flour. Knead very thoroughly to obtain gluten, which gives a strong and chewy bread, knead just enough to make a homogeneous mix for a fluffier, lighter bread. Let rest for 20 to 30 minutes, then knead again. Knead thoroughly or very briefly depending on whether you want the result to be strong or fluffy.
For “immediate” baking, let prove for at least on hour, two is better. Some ovens have a dough proving program (40 C, no fan), that helps to accelerate the process. British traditionalists would place the bowl in the airing cupboard next to the hot water cylinder.
For baking in the next morning, spray with a little water to moisten the surface, then cover with cling film in a tall bowl. It will rise tremendously, and proving times up to 18 hours are no problem at all.
Before you get ready to bake your bread, take away a small fistful of dough. Moisten it with a spray can, let it set uncovered for a few hours, then cover with cling film. This is your ferment, which you’ll add to the next batch. The longer you’ll keep this running the more aromatic and unique your bread will be. This process is similar to making sourdough, but is much easier, less messy. The ferment will sour over time, too, so I do sometimes call our bread soured bread.
A 500 g loaf bakes at 220 C in 40 minutes.
Baguettes, Fougasse or smaller rolls are happy with 200 C for 12 to 18 minutes, just watch the colour.