White Bread
This Richard Bertinet White Bread is a bread that knocks it out of the ball park for flavor, has incredibly light super airy tender crumb, excellently crusty crust, it toasts like a dream and perhaps most surprisingly, this beautiful bread was pretty easy to achieve!
- Prep time
- 12 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups plus 2 tbsp white bread flour, 390g
- 1 tsp instant yeast
- 1 1/4 tsp salt
- 1 1/4 tsp sugar
- 1 cup plus 2 tbsp lukewarm water, 270g
- spray bottle filled with water
Instructions
- 1
Add flour, yeast, salt, sugar and water to mixing bowl. Use flexible scraper and hands to mix the dough thoroughly. It will be wet, sticky and shaggy.
- 2
Use scraper to scrape out onto a NON-FLOURED working surface.
- 3
Use fingers scrape and pick up dough. Grip hold of the side of the dough nearest you. Swing dough up and slap down against your working surface. The dough will stick allowing you to pull/stretch the dough up and towards you. Then fold the end of the dough you've got in your grip over the dough end stuck to the table, tucking it over and under. Repeat the lift, slap and fold, using the scraper every once in a while to scrap any dough sticking to the working surface back into the dough ball. The dough will slowly come together after about 5 mins, sticking to itself and not the table or your hands.
- 4
Put in a bowl, cover and let rise for 1 hour or until doubled in bulk.
- 5
Scrape dough out onto a lightly floured surface (emphasis on lightly). Press gently with fingertips to deflate and spread dough out into a rectangle that is same length as your loaf pan. Fold 1/3 of dough lengthwise over on itself, pressing firmly with fingers to stick dough together. Repeat with other side. Now fold the dough lengthwise on itself and press the seam firmly closed. Place dough seam side down in buttered loaf pan.
- 6
Cover and let rise one hour or until doubled in size. Preheat oven to 425°F (220°C).
- 7
Sprinkle flour over top and slide into oven. Squirt three blasts of misted water into the oven and quickly close the door. Bake 425°F (220°C) for 30 mins or until golden.
- 8
Let cool on a rack for 30 mins before cutting.