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Easy-Peasy Home Made Loaf Recipe

AvatarChefMickael JahanDifficultyBeginner

Portion size1 Serving
Prep Time30 minsBake Time25 minsTotal Time55 mins

 500 g Wheat flour
 310 g Water (30 degrees celsius)
 8 g Sea salt
 2 g Dried yeast

1

Mixing:
Dilute salt and dried yeast with water from recipe then add your flour to it Combine all ingredients together with one hand until it forms a boule (make sure the bowl is nice and clean from any particles
Keep squeezing and squashing the dough agains't the side of the bowl for a couple of minutes then stop and cover with cling film or a plastic bag and let it rest at room temperature for 20 minutes

2

Knock back:
After 20 minutes, remove the dough from the bowl, place it on a lightly floured table and start folding the edges in the middle (this will finish off the mixing process and will knock back the dough at the same time) then place it back into the mixing bowl smooth side facing up (covered) and let proof at room temperature for up to 90 minutes (covered)

3

Shaping:
After the 90 minutes, repeat exactly what you've done in previous stage (above)
Line up your proofing container / bread basket with a bit of flour and place your loaf up side down (smooth side down)
Cover with a plastic bag / cling film to avoid drying out

4

Proofing:
Let the bread proof at room temperature for up to 120 minutes (depending on room temperature), the bread should have risen to about twice it's original size

5

Baking:
Pre-heat your oven with your cast iron / terracotta pot (including lid) at 250 degrees
Once your oven is ready, flip your bread basket onto a parchemin paper, add flour on the bread surface if you wish too and score the bread to your liking
Remove the baking pot from the oven and slide the bread into it (with parchemin paper), place the lid back on and bake for 25 minutes with lid on at 250 degrees

6

Let cool down and enjoy soon after 🙂

Ingredients

 500 g Wheat flour
 310 g Water (30 degrees celsius)
 8 g Sea salt
 2 g Dried yeast

Directions

1

Mixing:
Dilute salt and dried yeast with water from recipe then add your flour to it Combine all ingredients together with one hand until it forms a boule (make sure the bowl is nice and clean from any particles
Keep squeezing and squashing the dough agains't the side of the bowl for a couple of minutes then stop and cover with cling film or a plastic bag and let it rest at room temperature for 20 minutes

2

Knock back:
After 20 minutes, remove the dough from the bowl, place it on a lightly floured table and start folding the edges in the middle (this will finish off the mixing process and will knock back the dough at the same time) then place it back into the mixing bowl smooth side facing up (covered) and let proof at room temperature for up to 90 minutes (covered)

3

Shaping:
After the 90 minutes, repeat exactly what you've done in previous stage (above)
Line up your proofing container / bread basket with a bit of flour and place your loaf up side down (smooth side down)
Cover with a plastic bag / cling film to avoid drying out

4

Proofing:
Let the bread proof at room temperature for up to 120 minutes (depending on room temperature), the bread should have risen to about twice it's original size

5

Baking:
Pre-heat your oven with your cast iron / terracotta pot (including lid) at 250 degrees
Once your oven is ready, flip your bread basket onto a parchemin paper, add flour on the bread surface if you wish too and score the bread to your liking
Remove the baking pot from the oven and slide the bread into it (with parchemin paper), place the lid back on and bake for 25 minutes with lid on at 250 degrees

6

Let cool down and enjoy soon after 🙂

Easy-Peasy Home Made Loaf