video : https://www.youtube.com/watch?v=QxIRFfWOsCc s
Measure out the flour into a bowl using a dry mug. Measure the salt by just coating the bottom surface of the same mug you used to measure the flour. If your mug is curved at the bottom, add a pinch extra. Rub in the salt and then add the sachet of yeast and rub that in too.
Fill your mug with tepid tap water. You should dunk your fingers in and if you can’t tell whether it’s hot or cold then it’s perfect. Use one hand to mix with the dry ingredients into a rough dough. This is quite a wet dough.
Cover (with cling film or a damp teacloth) and leave the dough to rest for 40 minutes, or until noticeably plumper.
When rested, fill your mug with water and use this to dip your fingers in to stop them sticking. Slide your wet fingers underneath the dough and firmly fold it in half. Rotate the dough and fold in half again. Repeat until you have forced all the air out of the dough and it is a smaller, smooth ball.
Cover and rest again for an hour, or until nearly doubled in size. If, at any point you need to go out, just stick your bread in the fridge. It will slow down your 1 hour resting time to about 8–12 hours, so you can just forget about it until the morning or when you get back.
Once rested, it’s time to shape the dough. Generously flour a work surface and, using slightly wet fingers, scoop the dough out onto it. Now, follow the shaping guide to make a ball (watch video to see how to do this).
Rest (prove) for a final hour on a heavily floured surface, until doubled in size again. About 20 minutes before you’re ready to bake, preheat your oven to 210°C/ 410°F
Score the top of your bread – I recommend a single light cut if you are unsure of patterns. Bake for 40–45 minutes. You want a dark golden brown colour and a good thick crust!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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