# Basic Savoury Bread Dough ### Ingredients * 3 grams fresh yeast * 150 grams water, at 20°C * 75 grams strong white bread flour * 75 grams stoneground wholemeal flour * 225 grams sponge * 150 grams strong white bread flour * 75 grams stoneground wholemeal flour * 4 grams sea salt * 15 grams olive oil * 105 grams water ### Directions 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. 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. 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). ### Meta author: Andrew Whitley, "Bread Matters" tags: Bread