Learn to make bread at home with Busby's Bakery

White Bread Recipe (Basic dough)

basic bread dough

Easy

4 hours

Worldwide

This white bread recipe is a perfect first recipe for any beginner bread baker. It is so good I still use it frequently. We are going to use many stages that pro's use in bread making to make it. Don't worry if you don't quite master each step, it's a very forgiving recipe!


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Ingredients


    580g  White flour


    550g  Water 


     13g   Fresh yeast


     12g   Salt


1

Weigh the ingredients, add the salt in the water to allow it to bread down. Set a 8 minute timer. Combine all ingredients in a bowl and using a dough scraper. Gently mix until it is one mass (about 1 minute), turn out on a table and gently stretch the dough till the timer goes off. Next place the dough back in the bowl, cover with plastic wrap and put in the fridge.

2

After 10 minutes, remove the dough from the fridge and turn out on the table. Set another timer for 8 minutes and start fast kneading the dough. Take a look at the video below at the 8 minute mark for an example of fast kneading. This stage creates oxygenation and elasticity in the dough. After the timer ends, place the dough back in the bowl, cover and put back in the fridge.

3

Leave for 1 hour before completing a stretch and fold. After this, return the dough straight back to the bowl, cover again and leave on a work surface for a further hour. 

4

After this, place the dough on the table and pre-shape into a boule shape, pushing out as much air from the dough as possible. Leave to rest for 10 minutes. Take the dough, flatten it into a rectangle and roll into a cylinder that is the same length as the tin. Place the dough into the tin and leave to proof.

5

 Proof for 1 ½ - 2 hours, rubbing a small amount of water over the top of the dough if it appears too dry. Preheat the oven with a baking stone and a baking tray, just below to 250C (480F)

5

Once the edges of the dough reach the sides of the tin, dust some flour over it using a sieve for the most even coat. Then using a bakers lame (or a serrated knife) cut one long cut along the length at a 45 degree angle. Place into the oven on top of the baking stone. Pour boiling water from a kettle to the tray below and spray inside the oven with a water mister for a couple of seconds. 

6

Lower the temperature to 230C (440F) and bake for 35-50 minutes, dropping the temperature to 210C (410F) if the crust colours too quickly.

Remove from the oven, tip out of the tin and leave to cool on a cooling rack for two hours, then tuck in.

Method using a dough mixer


1

Weigh the ingredients and combine all in the mixing bowl fitted with a dough hook. Gently mix on a slow speed for 5 minutes, setting a timer for accuracy. After the timer goes off, increase the speed and mix fast for 4 minutes. After the timer ends, place the dough back in the bowl, cover and put back in the fridge.

2

Leave for 1 hour before completing a stretch and fold. After this, return the dough straight back to the bowl, cover again and leave on a work surface for a further hour. 

3

Leave for 1 hour before completing a stretch and fold. After this, return the dough straight back to the bowl, cover again and leave on a work surface for a further hour. 

4

After this, place the dough on the table and pre-shape into a boule shape, pushing out as much air from the dough as possible. Leave to rest for 10 minutes. Take the dough, flatten it into a rectangle and roll into a cylinder that is the same length as the tin. Place the dough into the tin and leave to proof.

5

 Proof for 1 ½ - 2 hours, rubbing a small amount of water over the top of the dough if it appears too dry. Preheat the oven with a baking stone and a baking tray, just below to 250C (480F)

6

Lower the temperature to 230C (440F) and bake for 35-50 minutes, dropping the temperature to 210C (410F) if the crust colours too quickly.

Remove from the oven, tip out of the tin and leave to cool on a cooling rack for two hours, then tuck in.

Make white bread with a video tutorial


Top tips for the best white bread


Take a temperature reading at the end of mixing. If it is above 24C (75F) place the dough to rest in the fridge, if under this it should be keep on the worktop, providing the kitchen temperature is not excessively hot. For more accurate controls of temperature, use some of the advice in this article.

If using a old bread tin or one without a non stick coating lightly grease the tin with vegetable oil.

After this, place the dough on the table and pre-shape into a boule shape, pushing out as much air from the dough as possible. Leave to rest for 10 minutes.

Take the dough, flatten it into a rectangle and roll into a cylinder that is the same length as the tin. Place the dough into the tin and leave to proof. Proof for 1 ½ - 2 hours, rubbing a small amount of water over the top of the dough if it appears too dry.

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