Classic White Loaf
www.craftbakersweek.co.uk
- 560g (1lb 3 3/4 oz) strong white flour
- 10g (1/4 oz) sea salt
- 5g (1/8 oz) dried yeast, or 10g (1/4oz) fresh yeast
- 300ml ( 1/2 pt) tepid water
- 20 ml ( 13/4 tbs) rapeseed oil
- Weigh the flour and salt into a big bowl. Add the oil. Measure the water into a jug. With a fork, stir the yeast into the warm water. Empty the jug into the bowl and stir all the ingredients together.
- Knead the dough for 20 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.
- By hand, shape your dough so it fits evenly into a well-oiled large loaf tin, seal-side down. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
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Pre-heat the oven to 240 deg. C., 475 deg. F., Gas Mark 9. Slash the top of your loaf and place on a baking sheet or a baking stone in the pre-heated oven. Throw a cupful of water on to the baking sheet for the perfect crust.Check it after 10 minutes and turn the oven down a notch 210 deg. C., 415 deg. F., Gas Mark 6. Take it out after 30 minutes when it’s baked and beautifully golden all over. It should sound hollow when tapped underneath.Turn the loaf out and cool it for at least 10 minutes on a wire rack.
