White bread loaf
Ingredients for the pre-ferment:
| Quantity | Ingredient |
| 2 g | dry yeast |
| 300 g | wheat flour |
| 200 ml | water |
| 1 tsp. | salt |
| 1 tsp. | sugar |
Ingredients for the main dough:
| Quantity | Ingredient |
| pre-ferment | |
| 2 g | dry yeast |
| 200 g | wheat flour |
| 100 ml | water |
| 50 g | soft butter |
Preparation
Working time: approx. 30 minutes plus resting time Baking time: approx. 35-40 minutes
Preparation of the pre-ferment:
Dissolve the dry yeast in lukewarm water, then mix it with all the remaining ingredients. Cover and leave in a warm place for around 30 minutes. Put the pre-ferment in the fridge over night.
Preparation of the main dough:
Dissolve the dry yeast in lukewarm water again and then knead it with all the other ingredients for around 15 minutes on a medium setting in the food processor with a dough hook.
Put the dough into the lightly greased loaf pan. Cover with cling fi lm and a tea towel and leave in a warm place for around 1 hour.
Lightly grease the lid, slide it on and break in a pre-heated oven and bake it by 220 °C top/bottom heat for approx. 35–40 minutes. Take the loaf pan out of the oven, turn the white bread out onto a cooling rack and spray it with some salt water.
