How To Make A Bread Loaf
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How To Make A Bread Loaf
The owner of Cinnamon Square Bakery shows you how to make a bread loaf. This white tin loaf uses bulk fermentation to give a deeper and richer taste. This master baker's recipe delivers the perfect white loaf everytime.
- Prep:
- 2h:30m
- Cook:
- 20m
- Total:
- 2h:50m
- Serves:
- 4
- Temp:
- 230° c - 450° f
Ingredients
- 600 g white bread flour
- 12 g white shortening
- 350 g water (tepid)
- 15 g fresh yeast/7 g dried yeast
- 10 g salt
Step 1: Mixing the Dough
Add 600g of white bread flour, 10g salt, 12g of white shortening, 15g of fresh/7g of dried yeast and 350g of water to a bowl. Combine and mix the ingredients until they form a dough.
Step 2: Kneading the Dough
Tip the dough onto the table, stretch and fold the dough, turn 90 degrees, stretch and fold again. Repeat for 12-13 minutes until the dough becomes smooth and elastic.
Step 3: Allow the Dough to Ferment
Test the dough by stretching it out until very thin, if the dough tears continue to knead. If it holds, round dough into a ball, place in bowl, cover with cling film and store in a room temperature environment. Leave for 40 minutes.
Step 4: Shaping and Proving the Dough
Take dough out of the bowl and roll onto the table. Continue to knead to make any air bubbles more uniform. Then place dough on table and put a bowl on top. Leave for 10 minutes to relax. Take off the bowl and shape into a cylindrical shape. Coat the inside of a bread tin with a layer of white shortening. Place the cylindrical dough inside. Place the tin into a lidded plastic container and leave for an hour to prove.
Step 5: Baking the Dough
Test if dough has proved by pressing dough. If the indentation springs back quickly, leave for longer to prove. If the indentation stays, spray the top of the loaf with water, cut the top of the bread horizontally down the centre. Place tin in an oven set to 220/230C for about 20 minutes. Slice and serve.