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LAST ORDERS FOR CHRISTMAS DELIVERY ARE 18TH DECEMBER. ORDER NOW TO SAVE ANY STRESS!

SNK CLASSIC WHITE LOAF

This recipe is to make a standard yeast-based loaf in a 600gm or 700gm Bread Tin

Dry Ingredients:

450g SNK Unbleached Bread Flour

2 tsp SNK Dry Active Yeast

11⁄2 tsp SNK Natural Bread Improver

11/2 tsp fine salt

Liquid Ingredients:

Up to 325mls quite warm water (35-45°C) try blending 1⁄3 boiling with 2⁄3 cold water.

2 tsp SNK Cold Pressed Sunflower Oil

*Hint when measuring water, mls and gms are equal, so it is great to measure using digital scales.

Method

  1. Using a deep bowl (plastic is great) and a strong metal spoon (or Danish dough whisk), blend together the flour, yeast, improver and salt.

  2. Add in approx. 300mls of the water and oil.

  3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky.

  4. Either spray your bench with water or spread a few teaspoons of oil on it.

  5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

  6. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”). There is a video to demonstrate.

  7. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

  8. Oil your bowl and place the dough back into the bowl, smooth side up.

  9. Don’t waste cling-wrap covering the dough, just cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

  10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

  11. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky.

  12. Use your dough chopper to divide the dough into 2 even pieces.

  13. Flatten each piece of dough a little, going round the dough ball, grasp a small piece of the edge of the dough and fold into the centre, repeat 8-12 times, turning the dough a little as you go. This moulding tightens and strengthens the gluten and makes a smooth ball of dough. Flip the dough smooth side up.

  14. Lightly but thoroughly oil your bread tin. Place the 2 pieces of dough into the tin. 

  15. Spray the dough balls with water, sprinkle on seeds if you like.

  16. Turn on your oven. Fan-Forced 200°C. Electric 220°C. Gas 220°C

  17. Leave the tin of dough, uncovered, in a softly warm place until the dough is doubled in size.

  19. Spray again with water in case the dough has dried on top, gently put into oven to bake.

  20. The loaf should be baked, with a crisp golden-brown crust, in about 30 mins. If not golden-brown, cook longer, increase the oven temperature a bit next time.

  21. Tip the loaf out onto a cooling rack immediately. Leave to cool before slicing as bread keeps cooking for some time after coming from the oven. Enjoy!