Our Bread Recipe @Dunkelds If you could only have one bread recipe, we think this should be it. We use it to make these, baguettes, loaves in tins & even focaccia. Makes 4 × 600g loaves like this.
Day 1 Dough 430g strong bread flour
150g plain flour
375g cold water
30g fresh yeast (10g if dried) Mix on low speed for 4 mins, cover & chill overnight.
Day 2 Dough In a mixer, we stop & start the mixing process a few times, letting it rest in the mixer between each.
845g strong bread flour
34g salt
28g sugar
480g cold water
12g fresh yeast (4g if dried)
Mix low speed 3 mins
Rest 10 mins
Mix low speed 2 mins
Add yesterday’s dough (Day 1)
Mix low speed 3 mins
Rest 10 mins
Add 30g olive oil
Mix low speed 1 min
Rest 20 mins
Shape whatever bread you’re making - here we made 600g loaves. For best results, prove the bread overnight in the fridge. You’ll know it’s ready when you press your finger into the dough & it bounces back halfway.
When you bake, a Dutch oven works great, but a regular oven will work too - put a little ice or a metal tray of water in the oven with the bread at the start of cooking. 220°C — 30–40 mins
#bread #recipe #food #notai
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