to Bread Making
– Flour: 1000g (100%) – Water: 700g (70%) – Salt: 20g (2%) – Yeast: 10g (1%) for fresh yeast, 4g (0.4%) for instant yeast and 5g (0.5%) for active dry yeast.
To do this, grab a small bowl or ramekin, insert 60ml of warm water and about 1 teaspoon of sugar. The water needs to be warm in order to activate the yeast
Proof the Yeast
When your yeast is ready, you can begin the mixing process. Some bakers will simply opt for the all-in method while we suggest taking the gradual approach.
Mix the Ingredients
Once your full guide to dough has come together, roll it onto a floured surface and begin to knead.
You Need to Knead Now
You can leave dough to proof overnight or for a few hours, but this will depend on the type of dough.
Proof the Dough
Make a fist, picture that person that cut you up in the traffic this morning and punch the dough.
Give it a Punch, a Cut and Proof Again
prior to your second proof being completed, head over to the oven and whip up the temperature (not on fan) to a snug
Bake Your Bread and Serve Up
Whether You Want To Share Your Loaf Or Keep It All To Yourself Is Up To You.