in

Simple House Bread

5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Rest Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Simple house bread

  • 390 g Wheat flour 812
  • 8 g Salt
  • 1 tsp Honey liquid to taste
  • 10 g Fresh yeast
  • 290 ml Lukewarm water

Instructions
 

  • Put lukewarm water and the crumbled fresh yeast in a bowl / food processor, stir. Then add the wheat flour, salt and honey. Knead everything together to form a dough. If necessary, add a little more wheat flour or water. Let it knead for about 10 minutes.
  • Flour a work surface and place the bread dough on it, knead again with clean hands. Then shape it into a ball and dust it with flour. Put in a bowl and place in a warm place where it can RUN for about 30 minutes.
  • After RISING, take the bread dough out of the bowl and fold it on the floured work surface, shape it into a round shape and put it back in the bowl for further RISING, about 30 minutes. Then knead one last time, work round until the whole thing is tight. Let rest for another 15 minutes.
  • In the meantime, preheat the oven to 230 degrees top / bottom heat. And if you have two baking trays, put them in the oven. Put one of them in at the very bottom. This is needed to generate steam. I took a bowl with lava stones in it.
  • Now cut crosswise into the proofed bread dough, which would be formed into a round bread, with a sharp knife or a razor blade. Then take the top hot baking sheet briefly on the oven and place the bread on it.
  • If possible, place it in the middle and then pour a cup of water into the lower tray (drip pan) beforehand and close it immediately because of the steam. I did that without the sheet metal, because I would have the "swath tool" and shaken the water into it and thus also generated steam.
  • Bake for about 15 minutes at 230 degrees top / bottom heat, then open the oven door briefly to let the steam escape. Close and bake the bread for another 15 minutes at the same temperature. After baking, remove the bread and let it cool down.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Avocado Salmon Tartlets with Mango Top

Chicken Broth with Noodles