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Soft White Bread Recipe - Batch Bread

soft white bread recipe main

easy

3-4 hours

uk

Soft white bread is such a popular type of bread and these batch breads are bang on trend. You will find them on the top shelf in UK supermarkets, sometimes labeled as farmhouse bread. This recipe makes two large loaves that are perfect for sandwiches and thick chunks of butter. This recipe makes the perfect everyday bread, and it's easy and straightforward to make in a few hours.


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Ingredients


   1100g  White bread flour 


    710g  Water


      22g  Fresh yeast (10g dried yeast)


      20g  Salt


      50g  Butter broken/diced into small chunks


1

If using dried action yeast, activate it by pouring it in the water and whisking 5 minutes before proceeding with the rest of the ingredients.

2

Weigh the ingredients and combine them in a mixing bowl. Using a dough scraper in a clockwise motion combine the mixture into a dough mass. After about a minute the dough will start to form so turn it onto a workbench. 

3

Slow knead with a stretching action for 5 minutes, put the dough back in the mixing bowl, cover it and place it in the fridge for 10 minutes. Remove from the fridge and start kneading as hard as possible for 8 minutes

4

Return the dough into the mixing bowl. Cover, and leave to bulk ferment for one hour. 

5

Turn the dough out on to a lightly floured surface and stretch out one side and fold it over the dough. Repeat for all four sides before returning the dough into the bowl. Cover and bulk ferment for a further hour. 

6

Again turn the dough out on to a lightly floured surface, this time divide into two equal sizes and pre-shape to a round ball. Place the ball on a floured surface and leave to bench rest for 20 minutes. 

7

Put in the oven and drop the temperature to 230C (450F), turn the top and bottom heat on if your oven allows. Bake for 10-15 minutes, until a golden colour is achieved. If you do not have a top heat oven setting, use the grill setting to brown the tops of the baps. After 10 minutes, open the oven door quickly to remove the steam.

8

Prepare a lined baking sheet and place both breads next to each other lengthways on the tray. 

9

Allow to proof for 2-3 hours. Preheat the oven with a baking stone to 250C (480F). When the poke test says the breads are ready, lightly dust some flour over, cut and bake in the oven. 

10

Drop the temperature to 230c (450F) and put the top and bottom heat setting on if you have that setting available. The batch breads should take around 20 minutes to bake. Once our soft white breads are nicely golden on the surface, remove from the oven and allow to cool.

Method using a dough mixer


1

If using dried action yeast, activate it by pouring it in the water and whisking 5 minutes before proceeding with the rest of the ingredients.

2

Weigh and put all ingredients in the mixer that is fitted with the dough hook attachment. Mix for 5 minutes at a slow speed, then crank it up to fast speed for 5 minutes.

3

Remove the dough from the mixer and into a mixing bowl. Cover and leave to bulk ferment for one hour. 

4

Turn the dough out on to a lightly floured surface and stretch out one side and fold it over the dough. Repeat for all four sides before returning the dough into the bowl. Cover and bulk ferment for a further hour. 

5

Again turn the dough out on to a lightly floured surface, this time divide into two equal sizes and pre-shape to a round ball. Place the ball on a floured surface and leave to bench rest for 20 minutes. 

6

Prepare a lined baking sheet and place both breads next to each other lengthways on the tray. 

7

Allow to proof for 2-3 hours. Preheat the oven with a baking stone to 250C (480F). When the poke test says the breads are ready, lightly dust some flour over, cut and bake in the oven. 

8

Drop the temperature to 230c (450F) and put the top and bottom heat setting on if you have that setting available. The batch breads should take around 20 minutes to bake. Once our soft white breads are nicely golden on the surface, remove from the oven and allow to cool.  

How to make soft white bread video recipe


Top tips for soft white bread (batch bread)


Always preheat the oven with only bottom heat if your oven allows, this helps to get the stone thoroughly hot.

For information on dough shaping. take a look at this video.

Take temperature readings of the dough after it is mixed and before the final proof. Ideally the temperature should be 27-28C (80-83F), if it is not try to warm up the room or cool by using a fridge

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