28 lines
984 B
Markdown
28 lines
984 B
Markdown
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# Basic Savoury Bread Dough
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### Ingredients
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* 3 grams fresh yeast
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* 150 grams water, at 20°C
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* 75 grams strong white bread flour
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* 75 grams stoneground wholemeal flour
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* 225 grams sponge
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* 150 grams strong white bread flour
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* 75 grams stoneground wholemeal flour
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* 4 grams sea salt
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* 15 grams olive oil
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* 105 grams water
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### Directions
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To make the sponge: dissolve the yeast in the water, add the flours and mix to a soft sponge. Put into a bowl with plenty of room for expansion (up to 3 times), cover with a plastic lid (or clingfilm) and leave to ferment for 16-48 hours.
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To make the dough, mix all the ingredients together and knead until the dough is fairly stretchy and silky. Cover and allow to prove for 1 hour.
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Shape into loaves or rolls and bake at 220°C for 10 minutes then reduce temperature to 190°C to finish cooking (another 5 minutes or so for rolls, 20-30 minutes for small loaves).
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### Meta
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author: Andrew Whitley, "Bread Matters"
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tags: Bread
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