#isobaking - Classic Bread Recipe
1kg strong white flour
700g warm water
25g Instant yeast
Start by weighing ingredients, mixing the flour and yeast, I have used 150 grams of wholewheat four to add some extra flavour but this is not necessary. Add almost all of the water to the flour saving just enough water to dissolve the salt. Keep the salted water seperate for now.
Mix the water into the flour and turn out onto work surface when it starts to come together, start mixing with hands until dough starts to form. The dough will be quite wet and sticky but continue kneading for 10 mins, your arms should be burning if you are working it hard enough. It should start to turn smooth after a while of working it. Place the dough into a large bowl and leave for 10 mins, then add the small amount of saline water to the dough and fold in carefully. When the water is fully incorporated leave dough in the bowl somewhere warm for an hour to rise.
After the dough has doubled in size (this may take more than an hour depending on the surrounding temperature), turn it out onto a work surface and divide into portions, if you want to make loaves then divide into 2 or if wanting to make rolls or baguettes divide into 6/8. Roll the divided dough into separate balls and leave covered with a tea towel on the worktop for 10 mins. After the dough has relaxed it is ready for the final shape. As you can see in the video this is my technique for making the baguette but you can also use this to make a loaf, just don't roll out so thin at the end. When finished shaping place finished dough onto a sheet pan and cover with a tea towel, this time we will let it rise for a further 30/40 mins or until doubled in size again. This is also a good time to turn the oven on to full whack.
When the oven is hot and the bread has doubled in size, score the bread with a sharp knife, cutting as quickly as possible to avoid squishing it. Then place directly into hot oven and bake for 10 mins before reducing temperature to 200 celsius. Bake for a further 20 mins or until golden and crusty. Larger loaves will take longer, try tapping the bottom of the loaf and if it sounds hollow its ready.