Classic white loaf recipe by James Walton, Dough 2b Different
PUBLISHED: 00:15 12 November 2013
Everyone loves a classic white loaf. James Walton from Dough 2b Different shares his recipe
500g Strong white bread flour, (plus extra for dusting)
10g Instant yeast
30g Unsalted butter, softened
240ml Warm water
1 Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the butter and the 240ml of water.
Using your hands, mix the ingredients together. Gradually add the milk (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
2 Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
3 Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
4 To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
5 Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
Dust with a little flour. Make A slash across the middle of the loaf.
6 Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.
Lancashire Life Food Hero James Walton is based at Dough 2b Different, 19 Elder Court, Lion’s Drive, Shadsworth, Blackburn, BB1 2EQ. Email: firstname.lastname@example.org. 07837930525. You can find his bread at Benedicts’ of Whalley; Kitchen Garden@ Holden Clough Nursery;Roaming Roosters, of Fence, and farmers’ markets and food shows.