Adapted from Amish White Bread.
- Hydration
- 66.7 %
- Salt
- 1 %
- Total flour
- 2520 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 1680ml | Waterabout 43 °C | 66.7 % |
| 235g | Sugar | 9.3 % |
| 49g | Dry yeast | 1.9 % |
| 25g | Fine sea saltuse more if it is coarse | 1 % |
| 210ml | Neutral oilrapeseed or sunflower | 8.3 % |
| 2520g | Bread flouryou may not need all of it | 100 % |
Method
- Heat the water to about 43 °C (warm to the touch, not hotter than 45 °C).
- In a small bowl, mix the yeast, about 1 tsp of the sugar, and 60 ml of the warm water. Stir and let it stand for 10 minutes, until foamy and doubled.
- Fit the mixer with a dough hook. Put 480 g of the flour in the bowl. Mix on low (speed 1).
- Add the salt and the rest of the sugar. Mix briefly.
- Add the rest of the warm water, the yeast mixture, and the oil. Mix to combine.
- Scrape down the bowl. Increase to speed 2 and add more flour, 60 g at a time, until the dough cleans the sides and just clings to the hook. You may not need all the flour. Stop when the dough is soft, smooth, and slightly tacky.
- Knead on speed 2 for about 2 minutes more (6 to 8 minutes of mixing in total), until elastic.
- Lightly oil the dough and the bowl, turn the dough to coat it, and cover tightly with plastic wrap.
- Let it rise in a warm place without draughts for about 1 hour, or until doubled.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 2 equal pieces (600 to 650 g each). Cover and rest for 10 minutes.
- Shape: flatten each piece to a rectangle, roll it up tightly, pinch the seam, and tuck the ends under.
- Put the loaves in two greased 23 × 13 cm loaf tins.
- Prove in a warm place for 30 minutes, or until the dough rises 2 to 3 cm above the tin.
- Bake in a preheated oven at 175 °C for 30 to 40 minutes, until golden and the internal temperature is 93 to 95 °C.
- Cool for 10 minutes in the tins, then turn out onto a rack. Let the loaves cool completely before you slice them.
Notes
- Flour absorption varies. Go by the feel of the dough more than the top of the flour range.
- If the kitchen is cool, prove in the oven with only the light on.
- For a softer crust, brush the tops with a little melted butter right after baking.