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White bread dough
500g strong white flour
5ml sea salt
10g fresh yeast
350ml water
Put the flour into a large mixing bowl, stir in the salt, crumble in the yeast then add the water. Using a spatula or plastic scraper mix the ingredients into a dough before turning onto a work surface. Knead for 5mins until the dough is springy, smooth and elastic. Form into a ball and return it to the mixing bowl, cover with a tea towel and leave to rise for 40-60mins or until double in size.
This dough can be used to make a large loaf, or two small loaves, or 20 bread sticks, or two pizza bases, or fougasse - see below.
Simple white bread
Remove the risen dough from the bowl and gently flatten out onto the work surface. Fold the dough from one edge into the centre, then the other edge over, into the centre and form into a loaf shape. Place the shaped dough into a greased baking tin or onto a baking sheet. Leave to rise for 20mins then bake in a hot oven - 220?c for 25mins.
Bread sticks
Turn the risen dough out onto a lightly floured work surface. Using hands gently flatten the dough into a rectangle, about 1cm thick. (The top surface can be sprinkled with sesame seeds, herbs and cheese, olives, or ham...or just left plain!). Fold the top third over, into the centre, and the bottom third over the top. Press down. Sprinkle with flour then cut into 20 strips using a plastic scraper. Twist each strip and stretch to the width of the baking tray. Lay them next to each other with a gap between each. Cover with a tea towel and leave to prove for 15-20mins. Bake in a hot oven - 220ºc for10mins.
White dough
Finished result
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