(or how we make our own.)

What’s Kneaded (sorry couldnt help myself):
4kg white bread flour
1/2 handful salt
1/2 handful sugar
50g dry yeast
about 3 liters warm water

How we do it:
Mix together dry ingredients in bowl of mixer with dough hook attachment.
Using speed no 1 (slow) add enough of the water to form a soft dough,
Knead for 10 minutes on medium (no 2)
Turn dough out into full sized bain marie, or empty 20 l oilbucket (I prefer
the bucket for some reason.)
Allow to prove in a warm spot until doubled (about a hour)
Punch down and shape loaves.
Place loaves in cold oven and leave until doubled in size (about 30 min)
– The proving times are a bit of a guess for me, I’m spoiled with a combi-steamer,
so I use 50% steam at 30C.

Bake at 170C for about 35 minutes for normal loves, 15 minutes for bread rolls and
45 minutes for large free form loaves.

Enjoy

Kitchendog