White Loaf

White Loaf (Strong White Flour)

Process

1. Combine the yeast, sugar, 35C water, and leave for 5 minutes.
2. Add the flour and salt. Mix using the dough hook on strength 2 for 5.5 minutes.
3. Place in an oiled bowl covered with clingfilm for 48 minutes (dough will double)
4. Tip out onto a floured surface, work carefully (no kneading, just shaping) into a circular loaf - pulling in the outside to the middle around in a circle.
5. Loaf tin:
   1. Place it seam-side down and place in the lined loaf tin, cover with a towel, let rise for 30 minutes
   2. Preheat the oven to 210C fan with a tray of boiling water on the bottom
   3. *** WARN: BE VERY CAREFUL OF OPENING THE OVEN, IT IS FULL OF STEAM ***
   4. Bake the loaf at 210C for 12 minutes
   5. Remove the water, reduce to 180C, bake for a further 25 minutes
6. Internal temperature should read between 93-98C