A Weekend of Bread: Basic Bread

Today and tomorrow, we're going to share the bread we bake at Pig Row. Today, a basic bread recipe that we do most days and tomorrow, a very old kind of bread that we have only just started to bake ourselves.

A basic bread recipe that we love to bake everyday.


675g strong bread flour
1 1/2 teaspoons of salt
1 x 7g satchet of dried yeast
425ml of lukewarm water

Combine flour, salt and yeast in a large bowl. We use a large blue and white enamel metal bowl and this allows us to get up all the flour and sticky dough. Make a well in the middle of the mix and add the lukewarm water this warmth will start to activate the yeast. Using your hands mix to make a soft but not sticky dough. Don't worry if your fingers get covered in dough, it will rub off with flour but we advise you take off any rings unless you want to add them to the bread. Turn out on to a floured table and knead for 10 minutes. Kneading is easier than you think, you stretch the bread and pull it back on itself, time after time, folding and churning the bread until the sticky dough becomes smooth. Return to bowl and cover with tea towel for 1 hour in a warm place. After one hour punch down the dough, it will deflate. This is immensely satisfying after a hard day at work and is one the most wonderful sights in the world as you imagine your smug boss who always thinks they know better than everyone. Punch. Deflate and turn out your boss, sorry, the dough (same thing with some bosses) onto a floured surface and divide into two. You can either place them in loaf tin or shape to bake on a tray. Cover with damp towel and leave for 1 hour. Heat the oven to 230c/450F/Gas mark 8. Bake for 15 minutes and then turn down your oven to 200c/400F/Gas mark 6 for the remaining 15 minutes or until the top is golden brown. The loaf when tapped underneath should sound hollow. If you hear a dull thud return to the oven until the bottom of the loaf gives you that hollow thud. Leave to cool and eat with butter.

Some more bread posts:
Sharing bread
Basic bread
Overnight bread (tomorrow, you'll have to wait folks unless archived x)