Prep
2h 40m
Ingredients
Method
Turn cooking mode on
Step 1
In a large bowl add your lukewarm water and yeast, mixing well until dissolved. Add your flour and salt to a large mixing bowl and combine. Once your yeast has dissolved pour this into the dry ingredients. In a stand mixer using a dough hook knead this for between 5-10 minutes, or you can mix it with a fork and then knead by hand (a guide to kneading is in the notes section). Knead until the dough comes together from the sides and it's firm and stretchy. If you press into the dough with a finger it should spring back or when stretched it won't tear.
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For
8
M
I
368
g
Water, lukewarm
3
tsp
Salt
3.5
g
Active dry yeast
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I forgot to mention that the second proof will take between 30-45 mins or until it doubles in size 🙌🏼
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Prep
2h 40m
Ingredients
Method
Turn cooking mode on
Step 1
In a large bowl add your lukewarm water and yeast, mixing well until dissolved. Add your flour and salt to a large mixing bowl and combine. Once your yeast has dissolved pour this into the dry ingredients. In a stand mixer using a dough hook knead this for between 5-10 minutes, or you can mix it with a fork and then knead by hand (a guide to kneading is in the notes section). Knead until the dough comes together from the sides and it's firm and stretchy. If you press into the dough with a finger it should spring back or when stretched it won't tear.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
368
g
Water, lukewarm
3
tsp
Salt
3.5
g
Active dry yeast
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
I forgot to mention that the second proof will take between 30-45 mins or until it doubles in size 🙌🏼
Only visible to you
Made it?
Cancel
