Bread dough
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16 rates
Preparation : 10 min
Cooking : 30 min
Total time : 2 h 10 Rest : 1 h 30
1 bread
250 g strong white bread flour
7 g dried yeast
160 ml water
5 g salt
Associated products
Tips
Never allow the yeast to come into direct contact with salt. You can double the amounts with the CS4200, 5200 and Pâtissier models.
RECIPE STEPS
1
If you re using dry yeast, dissolve it in the cold water. Whisk for 5 minutes or until dissolved. Allow to rest.
- 7 g dried yeast
- 160 ml water
2
Fit the food processing bowl with the dough blade. Add the ingredients.
- 250 g strong white bread flour
- 160 ml water
- 5 g salt
- 7 g dried yeast
3
Process until the dough forms a bowl (about 1 minute) and then stop.
4
With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth.
Allow to rise for approx 1 ½ hours. Watch the dough, it should increase in volume.
5
Take the dough out of the bowl. On a floured work surface, spread the dough with the palm of your hands. Bring the four corners of the dough into the centre and then flip it over.
6
Remove a baking tray from the oven and cover with baking parchment. Transfer the lightly floured dough onto the baking tray, cover it with a cloth or place it in your oven when the oven is off. Leave to prove for 1 hour.
7
20 minutes before the end of the proving time, fill the dripping pan (or a deep dish) in the oven with water. If your dough was proving in the oven, remove it. Preheat the oven to 220 °C (gas mark 7).
8
Dust the dough lightly with flour and cut a deep cross in it with the wet blade of a sharp knife.
9
Bake the bread for about 30 minutes. 5 minutes before the end of baking, turn the bread to obtain a uniform crust. Keep an eye on the bread while it is baking.
10
To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray.
