Source: Homemade Bread.
- Hydration
- 68.9 %
- Salt
- 1.7 %
- Total flour
- 1032 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 711g | Waterwarm, 41 to 46 °C | 68.9 % |
| 14g | Dry yeast | 1.3 % |
| 128g | Honey | 12.4 % |
| 18g | Salt | 1.7 % |
| 45ml | Neutral oilrapeseed or vegetable | 4.4 % |
| 1032g | Plain flouror bread flour; you may not need all of it | 100 % |
| Butterfor brushing |
Method
- Dough: in a large bowl or a stand mixer, add the yeast, the water, and a pinch of the honey. Let it rest for 5 to 10 minutes, until foamy and bubbly. (This "proofs" the yeast to show that it is active. If it does not foam, the yeast is no good and you need to start again with fresh yeast.)
- Add the rest of the honey, the salt, the oil, and about 375 g of the flour. Mix to combine.
- Add another 125 g of flour and mix. With the mixer running, add more flour, about 60 g at a time, until the dough starts to pull away from the sides of the bowl. The dough should be smooth and elastic, and stick slightly to a clean finger, but not be very sticky. Add a little more flour if needed.
- Knead: mix the dough for 4 to 5 minutes on medium speed, or knead by hand on a lightly floured surface for 5 to 8 minutes.
- First rise: grease a large bowl with oil and put the dough in it, turning it to coat. Cover with a tea towel or plastic wrap and let it rise in a warm place until doubled in size, about 1½ hours.
- Grease two 23 × 13 cm loaf tins well on all sides. (Lining the bottom with a piece of baking paper is optional.)
- Punch the dough down well to remove air bubbles. Divide it into two equal portions. Shape each into a long log and put it in a tin.
- Second rise: cover the tins with a light, dry tea towel (or two pieces of plastic wrap sprayed with oil). Let the dough rise again for 45 minutes to 1 hour, until it is about 2.5 cm above the tins. Gently remove the cover.
- Bake: heat the oven to 175 °C. Bake for 30 to 33 minutes, until golden brown on top. A gentle tap on the top of a loaf should sound hollow.
- Turn the loaves out onto a wire rack. Brush the tops with butter and let them cool for at least 10 minutes before you slice them.
Notes
- You can use 50 g sugar instead of the 85 g honey.
- When cool, store the bread in an airtight container or bag for 2 to 3 days at room temperature, or up to 5 days in the fridge.