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Crusty White Loaf
Cooking Time 2 hours Minutes
Ingredients
5
Portions
8 loaves
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.
Ingredients
5 Total- 5 kg Country Range Strong White Bread Flour
- 250 ml Country Rang Olive-Pomace Oil
- 150 ml Country Range Pure Clear Honey
- 3 l Tepid Water
- 100 g Fresh Yeast
Method
-
1
Step 1
Weigh all the ingredients separately before you start. -
2
Step 2
To make the dough start by putting the salt and bread flour into a Hobart mixing bowl. -
3
Step 3
Dissolve the yeast in 500ml of the water. -
4
Step 4
Start to mix on a slow speed then add the yeast, honey and oil. -
5
Step 5
Add the water to the flour and mix together for about 8 minutes till you have a dough. -
6
Step 6
Put the dough in a large bowl and cover with a cloth and leave to prove until the dough doubles in size. -
7
Step 7
Portion the dough into eight equal portions then put into your bread tin or roll into a ‘log’ shape. -
8
Step 8
Place on to your baking tray and again prove the dough till double in size. -
9
Step 9
We use the Tom Chandley oven on 250°C for 35-40 minutes and 8 minutes on a steam setting.
Ingredients
5 Total- 5 kg Country Range Strong White Bread Flour
- 250 ml Country Rang Olive-Pomace Oil
- 150 ml Country Range Pure Clear Honey
- 3 l Tepid Water
- 100 g Fresh Yeast
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