- 540g bread or all purpose flour
- 8g salt
- 324g water
- 5g active dry yeast
- 16g maple syrup (or sugar, honey etc.)
- 16g neutral oil (I use avocado lately)
All temps in farenheit.
- Mix flour and salt together in a big bowl.
- Stir yeast into ~100g of warm water. Record how much water you used to subtract out later.
- Add syrup and oil to yeast mixture and let sit for like 10mins until there are bubbles/foam.
- Add yeast mixture to dry ingredients and add the rest of the water.
- Mix together until it forms a clump in the bowl, then dump out onto floured surface.
- Knead for 10mins. It should form a dough that isn’t sticky but is malleable. Add a little flour/water if it’s too wet/dry.
- Clean and lightly oil the big bowl from earlier. Round the dough by tucking your hands under it and turning until the top surface is taut.
- First proof - Put the dough ball in the bowl (seam side down) and lightly oil the surface. Cover with a damp towel and leave in a warmish place until it’s 1.75x-2x the size. Like 30-45mins.
- Shaping - punch out the dough and dump it onto the counter (very lightly flour the counter if you think the dough will stick). Stretch it out into a rough rectangle the width of your loaf pan about 1/2 to 1in thick. (If you want to mix in seeds / oats / olives spread them out on the dough now). Roll the dough up into a cylinder the length of your loaf pan. Tuck in the spiralled ends under the sides of the loaf.
- Second proof - Oil the loaf pan and put in the shaped dough, oiling the top of it again. (If you want to add toppings do it now). Cover with a damp towel and let rise until it’s the size you want your loaf to be (it won’t rise much in the oven). 30mins-1hr.
- Preheat your oven to 400°, remove the towel and cover the loaf loosely with foil. Bake on center rack for 20mins. Or bottom rack if you use a toaster oven like me.
- Remove foil and bake for another 10-15mins until the top crust is a nice color. You can check that the temp in the middle is 190° if you’re not sure that it’s done.
- Flip the loaf out into a cooling rack. Wait for it to fully cool before slicing. Done!
I make a multigrain loaf to adding some multigrain hot cereal to the dough. The important thing to remember is the total weight of flour + cereal should still be 540g. So I add 80g of hot cereal and use 460g bread flour. To add the hot cereal, after step 1 prepare the hot cereal with a bit more boiling water (I use ~200g for 80g cereal). Then wait for it to cool to yeast safe temp (<120°) and add the yeast/syrup/oil to that. Remember to subtract out the larger amount of water later.
I haven’t done much experimenting with this. Most recently I added 60g (~10%) of whole wheat flour to the mixture and the bread came out great.