Andy`s White Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 37 mins |
| Total Time | 3 hrs 52 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- g 1,000 wheat flour
- 520 ml water
- 42 g fresh yeast, oranic
- 2 teaspoons sugar
- 4 teaspoons salt
- 4 teaspoons baking malt
- Flour for the work surface and for the bowl
Print Recipe
Pin Recipe Instructions
- Mix the lukewarm water with the yeast and the sugar in the measuring beaker with the whisk until the yeast has dissolved. Let the yeast water rest for 10 minutes.
- Sieve the flour into the bowl of the kneading machine, add the baking malt and stir briefly with the dough hook.
- Then stir the yeast water again well with the whisk, then add to the flour and knead with the dough hook of the food processor for about 6 to 9 minutes to form a smooth dough (the dough is finished when it is well set and has detached from the edge of the bowl). First approx. 6 min. On level 1, then approx. 2 - 3 min. On level 2.
- Now shape the dough into a ball and cover in the lightly floured bowl and let rise for 2 hours.
- After the first walking time, put the dough on the lightly floured work surface and cut in half. Now fold the dough several times. To do this, I flatten the dough into a rectangle and fold it once from bottom to top and from right to left, then press it back into a rectangle and fold it again. I do that about 7 to 8 times.
- Then shape into an oval or round loaf of bread and place or place on a baking sheet lined with baking paper. Do the same with the second dough piece and place it directly next to the other on the tray. Now cover with a cloth for another 45 minutes.
- Now cut into the loaf several times - horizontally, from the side and / or from above as desired.
- Preheat the oven to 260 ° C fan oven.
- Sprinkle the bread with plenty of water. Likewise the oven and the tray. Put the tray into the oven on the lowest groove. After 7 minutes, open the door for approx. 1 minute and spray again with plenty of water. Bake at 220 ° C for 30 minutes.
- If the loaves of bread have already reached the optimum browning level, cover them with aluminum foil.
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