Crusty White Loaf

Ese Kousin, executive chef for Black Label Events – the catering arm of AFC Bournemouth at the Vitality Stadium – always makes fresh bread as part of his match day hospitality.

Ese Kousin, executive chef for Black Label Events shares his recipe for Crusty White Bread


  • 5 kg Country Range Strong White Bread Flour
  • 250 ml Country Range Olive-Pomace Oil
  • 150 ml Country Range Pure Clear Honey
  • 3 l Tepid Water
  • 100 g Fresh Yeast


  1. Weigh all the ingredients separately before you start.
  2. To make the dough start by putting the salt and bread flour into a Hobart mixing bowl.
  3. Dissolve the yeast in 500ml of the water.
  4. Start to mix on a slow speed then add the yeast, honey and oil.
  5. Add the water to the flour and mix together for about 8 minutes till you have a dough.
  6. Put the dough in a large bowl and cover with a cloth and leave to prove until the dough doubles in size.
  7. Portion the dough into eight equal portions then put into your bread tin or roll into a ‘log’ shape.
  8. Place on to your baking tray and again prove the dough till double in size.
  9. We use the Tom Chandley oven on 250°C for 35-40 minutes and 8 minutes on a steam setting.