White Bread Loaf

 
 
 

Note: This ended up being a little too buttery, almost like dinner rolls.

 

Ingredients

Pre-ferment

  • 150g (5.3oz) strong white bread flour

  • 100g (3.5oz) water at room temperature if your kitchen is around 20 – 23C (68-73F) *

  • Tiny pinch of yeast

Main Dough

  • 300g (10.6oz) strong white bread flour

  • 8g (0.28oz) salt

  • 40g (1.4oz) sugar

  • 40g (1.4oz) corn starch

  • 60g (2.1oz) soft butter

  • 6g (0.21oz) instant dry yeast or 7.2g (0.25oz) active dry yeast

  • 180g (6.35oz) cold water *

Process

  1. Make the preferment. In a bowl combine the water, pinch of yeast and flour. Mix well until there is no more flour left. Leave to ferment for 10 – 12 hours.

  2. One hour before making the final dough place the preferment in your fridge to cool down.

  3. In a large bowl combine the rest of the water, yeast, salt, sugar, and corn starch. Mix well to dissolve any large salt and sugar crystals and to hydrate the yeast. Add the old dough and the remaining flour. Mix until there is no more dry flour left.

  4. Knead the dough for 4 minutes. Tear in the soft butter and knead for another 4 minutes. *Desired dough temperature 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

  5. Ferment the dough for 1 hour.

  6. Fold.

  7. Ferment for 1 more hour.

  8. Shape into an oblong loaf. Place in a baking tin. I lined mine with paper just to be safe and prevent the dough from sticking.

  9. Final proof should take around 2 hours. *During the final hour of fermentation preheat your oven to 160C (320F) fan on.

  10. Bake the loaf for 40 minutes.

  11. Remove it from the tin and bake for 10 more minutes.

 
 
 
BreadKain Place-Hildesheim1