Easy homebaked bread
This recipe takes a bit of time, but it will reward you with the tastiest bread ever.
RACK: middle; EQUIPMENT: baking sheet
| SYSTEM | TEMPERATURE | TIME | STEAM INJECTION | |
| Step 1 – PREHEATING | upper + bottom heater | 220 °C | ||
| Step 2 | 220 °C | 15 min | 1–5 min | |
| Step 3 | 180–190 °C | 25–35 min |
Ingredients
For the starter:
- 20 g fresh yeast
- 2 tablespoons white wheat flour
- 1 pinch sugar
- 1 pinch salt
- 100 ml lukewarm water
For the dough:
- 500 g white wheat flour
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 300 ml lukewarm water
Method
Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Prepare the dough. Add the starter to flour, then add oil and salt. During kneading, add lukewarm water. Shape the dough into a ball, put it in the oven and start a special dough proofing program with hot air at 35 °C for 20–35 minutes. Or go old school and cover it with a cotton towel and let it rise for approximately 30–40 minutes (until the dough has doubled in volume).
Knead the dough one more time, form a loaf and place on a baking sheet lined with baking paper. Cover the bread with a cotton towel and let it rise for another 20–30 min.
Before baking, score the bread with 4 diagonal cuts to prevent it from cracking. Run the program or set it manually.
After baking, remove the bread from the oven, and cool before slicing.
