Loaf made from All-Purpose flour
Turn All-Purpose/plain flour into Bread flour, and make this stunning loaf of bread.
Ingredients
Method
- 410g / 14½oz Plain or all-purpose flour
- 250g /mls Lukewarm water 40°C / 104°F
- 20g / 5tsp Vital wheat gluten
- 22g / 1½tbls Vegetable oil
- 7g / 2tsp instant or active dried yeast
- 8g / 1tsp Salt
- 6g / 1tsp Sugar
- Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
- Add the flour to a large bowl, add the salt and the Vital wheat gluten and mix it in.
- Once it’s active add the yeast mixture and oil and mix to a slightly sticky dough ball, cover the bowl and set your timer for 30 minutes until it doubles in size, proof times may vary depending on the temperature of your kitchen.
- Turn out the risen dough onto a floured surface and knock the dough back, as shown in the video.
- Form the dough into a ball and return it to the bowl, cover and set your time for 45 minutes or until the dough has fully risen, once again proof times may vary depending on the temperature of your kitchen.
- Grease a 2lb / 900g loaf tin, see video for tin dimensions.
- Turn out the risen dough onto the worktop once more and knock it back again.
- Form the dough into a sausage shape and place it in the greased loaf tin, gently pressing it down to fill in any gaps in the corners.
- Flour the top of the dough and cover it with a dry light weight cloth and allow it to proof until it is 4cm / 1½ inches over the top of the tin approx. 45 minutes to 1 hour.
- When there is only 10 minutes left on the timer preheat your oven to 180°C that’s 355°F or gas mark 4.
- Once the dough has risen to about 1½ inches / 4cm above the tin, sprinkle on a little flour and get it into the preheated oven for 30 minutes.
- After the 30 minutes remove from the oven, take it out of the tin and place it back in the oven, and increase the temperature to 210°C / 410°F / Gas mark 7, bake for a further 6 to 8 minutes.
- Remove from the oven allow to cool on a wire rack for 30 minutes before slicing and serving.
- Enjoy
Equipment & products used in my kitchen
