★Ingredients
500g bread flour (type 55)
7g instant yeast
10g salt
350ml water (at room temperature)
Meat broth with frozen vegetables
★Instructions
- Prepare the Ingredients:
- Measure all the ingredients accurately.
- Ensure the water is at room temperature to help activate the yeast effectively.
- Mixing the Dough:
- In a large mixing bowl, combine the flour and salt.
- In a separate container, dissolve the yeast in the water.
- Gradually pour the yeast mixture into the flour, stirring with a wooden spoon or your hands until a shaggy dough forms.
- Kneading:
- Transfer the dough to a lightly floured surface.
- Knead the dough for about 10-15 minutes until it becomes smooth and elastic. This develops the gluten, which gives the bread its structure.
- To check if the dough is ready, perform the “windowpane test”: stretch a small piece of dough; if it forms a thin, translucent membrane without tearing, it’s ready.
- First Rise (Bulk Fermentation):
- Place the dough in a lightly oiled bowl, turning it to coat with oil.
- Cover with a damp cloth or plastic wrap.
- Let it rise at room temperature for about 1-2 hours, or until it has doubled in size. This step allows the yeast to ferment the dough, producing carbon dioxide and alcohol, which give the bread its flavor and texture.
- Shaping:
- Once the dough has risen, gently deflate it by pressing down with your hands.
- Transfer the dough to a lightly floured surface.
- Shape the dough into a loaf or your desired form. Ensure you create surface tension by tucking the dough underneath itself as you shape it.
- Second Rise (Proofing):
- Place the shaped dough on a parchment-lined baking sheet or in a proofing basket.
- Cover it again with a damp cloth or plastic wrap.
- Let it rise for another 45 minutes to 1 hour, or until it has doubled in size. This final proofing ensures a good oven spring and a nice crumb structure.
- Baking:
- Preheat your oven to 220°C (430°F).
- If you have a baking stone or steel, place it in the oven to preheat as well.
- Just before baking, score the top of the dough with a sharp knife or razor blade to allow it to expand properly in the oven.
- Place the dough in the oven. If using a baking stone, transfer the dough directly onto the stone.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- To get a nice crust, you can introduce steam into the oven by placing a shallow pan of water on the bottom rack or spraying water into the oven with a spray bottle during the first few minutes of baking.
- Cooling:
- Remove the bread from the oven and let it cool on a wire rack.
- Allow the bread to cool completely before slicing. This ensures the crumb sets properly and doesn’t become gummy.
Enjoy!