Staple Bread
A simple bread made with bread flour and instant yeast. Serve toasted or spread with jam.
Ingredients
bread flour
200 g
instant yeast (do not contact directly with fine salt)
4 g
granulated sugar
17 g
fine salt (be careful not to contact directly with yeast)
3 g
warm water (temperature about 30°C)
130 g
butter (20 g added to the dough, the rest for greasing the baking pan)
30 g
Instructions
1
Mix the dry ingredients
Place the bread flour in a bowl, then add the granulated sugar and instant yeast, followed by the fine salt. Stir evenly with a spoon.
2
Add the warm water
Add an appropriate amount of warm water and stir until evenly combined to form a dough.
3
Knead in the butter
Place the dough on a work surface. Put the 20 g of butter on top of the dough and press and knead by hand until the butter is evenly incorporated into the dough.
4
Knead to develop gluten
Stretch and fold the dough repeatedly by hand to develop the gluten. Stretch and fold the dough repeatedly for 10 to 15 minutes. Once the dough feels elastic and fairly smooth on the inside, the dough is ready.
5
First fermentation
Shape the dough into a round and place it in a bowl. Cover the bowl with plastic wrap. Prepare a basin with an appropriate amount of warm water and set the bowl containing the dough inside to proof using the warm water bath. Let the dough rise until it has doubled in volume, approximately 40 to 45 minutes, to complete the first fermentation.
6
Test the fermentation
Dust your finger with bread flour and poke it about 3 cm into the center of the dough. If the hole retains its shape when you pull your finger out, the first fermentation is successful.
7
Degas and divide
Gently press the dough by hand to release the air inside. Use a dough scraper to cut the dough into portions and shape each piece into a round.
