Bread - the basic dough
Here is his basic white dough, it just works!
Weigh the water for more accurate measuring. It will be quite a sticky dough but don't be tempted to add more flour - it will come together as you work it and become smooth and stretchy.
1kg Strong white flour
15g Dried yeast or 30g Fresh yeast
If making in a mixer - use the hook and add water in first then the dry ingredients, simply mix on low speed till smooth and elastic .... about 5 to 10 minutes.
If making by hand ..... see my other post on working the dough for a video.
Rest until doubled in size then, using a bench scraper turn out onto a lightly floured surface.
divide in two and being careful not to knock out too much air shape into two rounds by placing each half topside down then pulling a piece from the edge up and in to the middle, repeating all the way around to form a ball. Place on a tray with the seal side down and allow to double again - about 30 minutes in a warm environment covered with a floured towel.
Bake in a hot preheated oven - 500 degrees F for 10 mins then turn down to 400 for 15-20 minutes.
Cooking times will vary slightly depending on your oven so keep an eye on it .....