This bread recipe is simple, tasty and quite versatile. You can make baguettes, ciabatta loaves, rolls or focaccia. Same dough, different shape. I know there are many bakers that’ll be unhappy with this statement but I’m personally not on that level yet where I have a dough recipe for each style of bread. So it’s not authentic but let me tell you, on a cheeseboard or loaded Sammie, you won’t be able to tell the difference. So yes, this one is for those who want to make various shapes but use one trusted recipe – no hassles.
The bread‘s texture is crispy on the outside and soft, chewy and moist on the inside. It gives off a sourdough feel which I love but give it a go and let me know what you think!
You can also get creative and add herbs, flavoured salts, spices, olives, cured meats etc. I’ll be sure to create a recipe video on that for you too!
overview
preparation
You’ll need white bread flour, instant yeast, salt and lukewarm water. You could try and make this with all purpose or cake flour but the protein content in the white bread flour delivers a strong gluten network within the dough, which results in it’s signature texture. You’ll also need, instant yeast, salt and lukewarm water to help the yeast activate.
time:
Once you’ve added all the ingredients into a large bowl or stand mixer, you’ll mix until fully combined, ensuring there are no flour pockets remaining. Then lightly coat the dough with oil, prevent it from sticking to the clingwrap. Once covered allow the dough to rise for 8-10 hours. Do not place the dough in direct sunlight. I prefer heating my oven to 40°C/104°F, then turning it off and letting the dough proof in the oven. After the 8-10 hours, you’ll bake the bread for 25 minutes at 240°C/464°F.
storage:
Firstly, don’t place the bread in the fridge as this will only accelerate the moisture loss within the bread. I place the loaves in large Ziplock bags and leave it out on the counter. You can also slice the bread and place it in a Ziplock bag and then freeze for up to 6 months. But first allow the loaves to cool completely. I pop the frozen slices straight into my toaster and they taste as if I just baked them!
perfect for:
This bread recipe is made for those want a reliable, straightforward and beautifully delicious bread recipe that can be made into various shapes and sizes. The baked flour on top of the bread gives it a rustic feel, almost as if you bought them from your local baker.
Versatile Bread Dough
Ingredients
- 1 kg white bread flour
- 1 tsp instant yeast
- 2 tsp salt
- 800 ml water lukewarm
- 1 tsp oil
Instructions
- Add flour, yeast and salt to a large bowl. Mix lightly to ensure the dry ingredients are evenly incorporated.
- Add the lukewarm water and mix until there are no flour pockets remaining. Scrape down the sides and coat the dough with oil to prevent the clingwrap from sticking. Tightly cover with cling wrap. Set aside and allow to rise for 8-10 hours.
- Preheat the oven to 240℃ / 464℉ (no fan). Prepare a oven wire rack by placing a sheet of baking paper directly on top *as seen in the recipe video*. This ensure an even bake with sufficient air flow.
- Once risen, remove the cling wrap. Lightly dust a clean working surface with flour. Using a spatula, tip the dough on to the floured work surface. The dough is very sticky so the less you handle it the better. Coat with a bit of flour and section into equal parts. Shape into longer baguettes, larger loaves, oval ciabattas or rolls. Place on to the prepared baking sheet.
- Bake for 25 minutes. Note: you might need to bake the bread in separate batches. Just make sure you don't overcrowd the tray and that there's enough space for them to rise.