Simple Everyday White Bread
Simple Everyday White Bread
Very easy white bread loaf. AI generated to try out my new mixer.
Ingredients
Equipment
Method
Mix in the Halo
- Add the water, flour and yeast to the bowl.
- Mix on low speed for 3 minutes, just until combined.
- Rest the dough for 15–20 minutes.
- Add the salt and optional olive oil.
- Mix on low to medium speed for 4–5 minutes, then check the dough.
- Stop when it is smooth, cohesive and elastic, and passes a basic windowpane test. Aim for a finished dough temperature of about 24–26°C.
Bulk fermentation
- Cover and leave at room temperature for 60–90 minutes, until roughly doubled.
- Optional: give the dough one stretch and fold after 30 minutes.
Shape and final proof
- Turn the dough onto a lightly floured bench.
- Gently flatten it into a rectangle and roll it tightly into a loaf.
- Place it in a greased loaf tin, or shape it as a free-form loaf.
- Cover and proof for 45–60 minutes. It is ready when a light finger press springs back slowly.
Bake
- Preheat the oven to 230°C.
- Bake for 20 minutes.
- Reduce the temperature to 200°C and bake for another 15–20 minutes.
- The centre should reach approximately 93–96°C.
- Cool for at least one hour before slicing.
Notes
Avoiding overmixing
Check the dough after 4 minutes of final mixing rather than relying only on the timer.
Stop if it becomes very shiny, starts smearing around the bowl, tears instead of stretching, or rises above 27°C.
Don’t chase a perfectly transparent windowpane. A basic thin membrane is enough for this loaf.
The dough will continue developing during the rest and bulk fermentation.
Stop if it becomes very shiny, starts smearing around the bowl, tears instead of stretching, or rises above 27°C.
Don’t chase a perfectly transparent windowpane. A basic thin membrane is enough for this loaf.
The dough will continue developing during the rest and bulk fermentation.