Basic Bread Recipe

Instructions

1. 1

   Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the centre. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.

2. 2

   Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You do not want to break the walls of the well, or the water will go everywhere). Continue to bring the flour into the centre until you get a stodgy, porridge-y consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky.

3. 3

   Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust).

4. 4

   Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap, and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

5. 5

   Stage 4: First Proof Flour the top of your dough. Put it in a bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour. This proof will improve the flavour and texture of your dough, and it's always exciting to know that the old yeast has kicked into action.

6. 6

   Preheat the oven to 350 degrees F (180 degrees C/gas 4).