Versatile Bread Dough
Use this dough to make soft, crispy, chewy baguettes, ciabatta, focaccia and rolls. Easy, simple and absolutely delicious!
Print
Pin
Servings: 4 loaves
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.