White bread

White bread

By
From
Fish Kitchen
Makes
1 loaf or 5–10 rolls
Photographer
David Loftus

Ingredients

Quantity Ingredient
250g white bread flour
60g Fermented starter dough
150ml water
15g fresh yeast
15g unsalted butter
10g fine sea salt

Method

  1. Put all the ingredients, except the salt, into an electric mixer fitted with a dough hook and mix on a high speed for 6 minutes. Add the salt and mix for another 2 minutes. Transfer the dough to a floured bowl, cover with a damp cloth and leave to rise in a warm place for 30 minutes. On a floured surface, knock back the risen dough. The dough is now ready to shape, either into loaves or rolls.
  2. To shape and bake a loaf: Shape into a round or other loaf shape and place on a baking sheet, or form into an oblong and place in a standard 500 g loaf tin. Cover with a damp cloth and leave to prove in a warm place until doubled in size, about 40 minutes. Meanwhile, heat the oven to 220°C.
  3. Sprinkle the surface of the loaf with flour. Bake for 20 minutes or until golden brown and the loaf sounds hollow when tapped on the underside. Transfer to a wire rack and leave to cool before serving.
  4. To shape and bake rolls or burger buns: Divide the bread dough into 50 g balls (or 100 g balls for burger buns). The best way to do this is to use electric scales. On a floured surface, take a portion of dough and using both hands and fingertips, bring the dough from the bottom to the top and turn the dough over. Now, using the sides of both hands, roll the dough in a circle until you have a smooth round roll. Repeat to shape the rest. Place on a floured baking tray, cover with a damp cloth and leave to prove in a warm place until doubled in size, about 40 minutes. Meanwhile, heat the oven to 220°C.
  5. Sprinkle the rolls with flour and bake for 12–15 minutes or until golden brown. Cool on a wire rack before serving.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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