The Standard White well... standardised...
Here's a shot of my now regular white. Works a treat with good open texture and very soft and springy. I use a Kitchenaid but it should be fine if you just give the dough enough time and some good hard kneading. 500ml water 1 yeast sachet
Honey
900 grams strong white
Salt Mix water (hand hot) with yeast and a splash of honey. Wait 5 mins Add 500 grms flour and mix to sloppy dough. When mixed leave to autolyse for 20 mins or at least sometime more than 10 mins. Give this stick mess a good mix now. TIP if no kitchenaid available cover our hands with olive oil to prevent stick and work the dough hard til it starts to go stringy. Leave until tripled in volume. About 2 hours. Add remaining 400 grams of flour and knead for 10 mins. Rise to double volume. Shape and prove for 30 mins. Bake at 220 Celsius for 35 mins in humidified (ice cubes etc) oven. The trick here is to let the gluten strands develop in the sponge starter. That's why you want the first mixture to be loose and to increase in volume to such a degree.
Honey
900 grams strong white
Salt Mix water (hand hot) with yeast and a splash of honey. Wait 5 mins Add 500 grms flour and mix to sloppy dough. When mixed leave to autolyse for 20 mins or at least sometime more than 10 mins. Give this stick mess a good mix now. TIP if no kitchenaid available cover our hands with olive oil to prevent stick and work the dough hard til it starts to go stringy. Leave until tripled in volume. About 2 hours. Add remaining 400 grams of flour and knead for 10 mins. Rise to double volume. Shape and prove for 30 mins. Bake at 220 Celsius for 35 mins in humidified (ice cubes etc) oven. The trick here is to let the gluten strands develop in the sponge starter. That's why you want the first mixture to be loose and to increase in volume to such a degree.
