Baking your loaf

Weigh your ingredients

To make things easier for you, please try to remember

the following formula:

Ø

  Strong flour = 100%

Ø

  Water = 60%

Ø

  Salt = 2%

Ø

  Yeast = 1%

This is commonly known as the baker’s percentage and

is the bedrock of making bread. Don’t worry; soon the

figures will be second nature.

To explain the above formula, take the weight of flour

you are using as 100%. For ease, let’s say you are

using 1kg (2lb 3oz/ 7½ cups) of flour. This is the batch

size I prefer as you can get two large or 3 small loaves

from this size. Every other ingredient will be weighed as

a percentage of 1kg.

In this case you will need 600ml (20fl oz or 1 pint/ 2½

cups) of water. You can weigh the water if you wish (I

do), as 1ml = 1g. You may need to use more water

when working with wholemeal flour as it tends to absorb

more water. You may need to go up to 65%, but start

at 60% and then add more water, 1 tablespoon at a

time, if required.

Weigh out 20g (0.7oz/ 4 tsp) of salt for a batch this

size.

Weigh out 10g (0.35oz/ 2tsp) yeast for a batch this

size.

So for your basic 1kg (2lb 3oz) batch of dough you will

need:

Ø

  Strong flour = 100% = 1kg (2lb 3oz/ 7½ cups)

Ø

  Water = 60% = 600ml (20fl oz or 1 pint/ 2½ cups)

Ø

  Salt = 2% = 20g (0.7oz/ 4tsp)

Ø

  Yeast = 1% = 10g (0.35oz/ 2tsp)

 

Mixing your ingredients

There are 3 main ways to mix your ingredients into a

dough.

Firstly, the 1-Stage mixing method

This is the easiest method of all three, and simply

consists of mixing all the ingredients together and

immediately kneading. Add all your dry ingredients (flour,

salt yeast and sugar if used) to a mixing bowl. Give

them a quick mix and then add your water. Mix them

together – I use a spoon at this stage – to form a

rough, slightly sticky dough. Finally add your fat, mix in,

then knead straight away.

Secondly, the 2-Stage mixing method

For this method mix the flour and water in a bowl to

form a dough and leave to rest for about 30 minutes.

Then add your yeast, salt and fat, and mix in. It can

be difficult to blend in the yeast and salt, but persevere

– it will happen. The point of this method is to allow the

gluten to form by itself. This results in a dough that is

easier to knead. It is good if you want to bake in large

batches.

Finally, there is the Sponge method

With this method you make a yeasted batter (the

sponge) which is left, preferably overnight, to ferment.

This highly moist environment encourages the yeast to

ferment vigorously and the prolonged fermentation also

adds a depth of flavour to your finished loaf. Before you

go to bed, mix half the flour with the full quantity of

yeast and water. Mix them together to form a stiff

batter – you could use a whisk if you wish. In the

morning add the rest of the flour and the salt, and mix

into a rough dough. You may find you need to add

more water if your dough is too dry. Remember, your

dough should be slightly sticky. Finally add in your fat,

mix in and you’re ready to knead.