Basic Bread #2

Overview

This is a soft and chewy style loaf which is quick to cook.

Best eaten fresh with oil and balsamic and refreshes very well with heat. Toasting is best avoided with this loaf as it takes a long time to become crisp due to its high hydration.

Basic process is:

1. Revive the yeast by mixing yeast, water with 2tsp flour and 2tsp sugar and allow to revive for approximately 10 minutes.

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

3. Knead dough until smooth on a floured surface (or for approximately 5-7 minutes with a stand mixer\thermomix)

4. Allow to rise in a greased bowl for 15 minutes (or until doubled)

5. Knock back and form into loaf, allow a second rise for 10 minutes.

6. Bake at 180c for 15 minutes

Ingredients

• 450g plain flour + 2tsp (3.75g) to feed yeast & additional for kneading

• 2tsp (6.75g) instant yeast

• 2tsp (6.25g) sugar

• 10g salt

• 320ml warm water

• 30ml (27g) olive oil

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Recipe from Mel Alafaci