Classic white loaf
- April 2016
- Serves 8 (16 slices)
- Hands-on 30 min, oven 40-45 min, plus rising & proving
Use this recipe for a classic white loaf to make the most diverse of breads – cut thick slices for proper doorstop sandwiches, serve alongside soup or simply spread on plenty of salted butter.
- 1.5g (0.7g saturated)
- 25g (1.4g sugars)
If you’re kneading by hand, we recommend you add three-quarters of the liquid, then see if it needs the rest (some flours take more liquid than others). If the dough really is too wet to knead, add an extra handful of flour.
A plastic dough scraper is useful when hand-kneading wet, sticky dough – find them in all good cookshops or on Amazon.
You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving. You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.
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