Basic Bread #1

Overview

This is a basic Italian style loaf which is very high hydration and relatively quick to cook.

Can be eaten fresh or toasted and refreshed.

Basic process is:

1. Revive the yeast by mixing yeast, water with pinches of flour and sugar

2. Stir yeast mixture into the bulk of the flour & salt until a soft but cohesive dough forms

3. Knead dough for approximately 5 minutes (preferably with a stand mixer\thermomix)

4. Allow to rise for 30 minutes (or until doubled)

5. Knock back and form into loaf, allow a second rise for 15-30 minutes (or until doubled)

6. Bake at 240c for 25 minutes

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Notes

• If kneading by hand the dough will be very sticky. Dust surfaces and hands with flour, this will not substantially affect the final bread.

Ingredients

• 500g plain flour + Additional pinches to feed yeast & knead

• 10g salt

• 300ml warm water

• 2tsp (6g) instant yeast

• Pinch of sugar

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Variations

• Add Olives

  1. Take pitted olives, dice to size preference

  2. slowly knead into the dough mixture at step 3, and allow to rise as usual.

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