Basic White Bread Dough
Basic White Bread Dough
Early Beginnings
The first breads were likely made from a simple mixture of crushed grains and water, spread into flat cakes and baked on hot stones. These early breads were more akin to today’s flatbreads. The discovery of leavening, which involves fermenting dough to produce gas that makes bread rise, marked a significant advance. The Egyptians are credited with pioneering the use of yeast and sourdough around 3000 BCE.
Spread Through Cultures
Bread spread across ancient civilizations, becoming a staple in diets from Rome to China. The Romans were skilled breadbakers responsible for spreading bread-baking techniques across the Roman Empire. They established the first bakers’ guilds in the 1st century BCE.
Middle Ages to Modern Era
During the Middle Ages, bread became a central part of the diet for Europeans, ranging from coarse bread for the poor to refined, white bread for the elite. By the 17th century, with the milling improvements, white bread became more accessible, symbolizing social status.
Industrial Revolution
The Industrial Revolution brought significant changes to bread production. Mechanization allowed for mass production of bread and improvements in transportation and preservation. The invention of the bread-slicing machine in the early 20th century led to the popular phrase “the best thing since sliced bread.”
Basic White Bread Dough
Equipment
- 1 mixer with dough hook
- 1 mixing bowl (that comes with your machine)
- Baking tins or Baking Trays This will depend on what Bread you will make with your dough
Ingredients
To make the 'sponge' (First Ferment)
- 400 grams Water
- 400 grams Strong flour
- 25 grams fresh yeast or 12 g dried
For the Main Dough
- 640 grams Water
- 1 kg Strong flour
- 20 grams Salt
Instructions
For the Sponge
- Dissolve the yeast in warm water. On a low speed, in a mixer add the flour and mix thoroughly.
- Turn off the mixer and, remove the dough hook and sprinkle some of the flour (From the 1 kg you have ready for the main dough) over the surface of the dough.
- Allow to prove and ferment when the flour surface has cracked and the sponge is well risen, the mix is ready for the next step. (depending on the temperature of your kitchen approximately 1 – 2 hours if it is a cold day it may take longer).
- The time will depend on the temperature of your kitchen approximately 1 – 2 hours if it is a cold day, may take longer.
For the Main dough
- Pour the remaining water over the sponge and mix slowly to combine.
- Add the remaining flour and salt, mix on a low speed for approximately 3 minutes.
- Turn machine to a higher speed and continue mixing until the dough forms a smooth ball that comes away from the side cleanly approximately 8 minutes.
- Cover the bowl with a damp cloth or plastic. Allow the dough to rise until doubled in volume, approximately 1 – 2 hours.
- Prepare your Tins or baking trays with butter/oil or baking Paper.
- Turn the dough onto a floured surface. Knead very lightly.
- Cut and weigh the dough to the appropriate size, roll, shape, then rest, the dough. 4 × 550g loaves or 6 × 350g sticks or 25 × 80g bread rolls
- Place in/on your, buttered/ or oiled loaf tins, or non-stick paper-lined trays.
The 2nd Ferment Proving
- The second proofing is now required. In a warm area with a moist atmosphere of 20–25°C (68℉ – 77℉) is ideal. (if your kitchen is cooler this step will require more time if warmer less time)
- At this stage you can loosely cover with plastic wrap you can then create the development of fine crust on the dough surface, and therefore thin crust after baking.
- Allow the loaves to rise again, a minimum increase of 50% is our goal and up to 75%, this will take around 1–2 hours, a little less if you are going to make bread rolls about 40 minutes – 1 hour (again very dependent on your kitchen temperature).
- Preheat your oven to 250℃ . add a 200 ml of water into a deep roasting tray on the bottom shelf of the oven to create steam while baking.
- Remember, loaves will continue to expand during baking until the yeast is killed and the dough sets with baking.
- Bake with steam, rolls and small loaves at 250°C for 20 minutes; larger loaves for 35–40 minutes, reducing the temperature to 220°C after 20 minutes.
- To test the loaves, carefully remove one from the oven and tap the base, there will be a hollow sound if it is baked through.
- You can store for 12 hours; in an airtight container for a fresh taste or wrap in foil and keep frozen for 3 months.
- Enjoy!
- Remember if you can't be arsed to do all this check out your local baker the industry needs your support.
- Thank you, Mel! keep looking for hearts!
Notes
Several round shaped bread doughs in row resting on board in bakery
Nutrition
Contemporary Times
Today, bread varieties reflect a global diversity, from baguettes in France to pita in the Middle East. Artisanal breadmaking has grown in popularity, emphasizing traditional techniques and natural ingredients, while commercial bread continues to evolve with health trends and dietary needs.
Bread, in its many forms, continues to be a universal and culturally significant food cherished around. see here for basic pastry recipe pastry https://kookssecrets.com/2024/07/10/simple-sweet-pastry/
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