Wildfarmed White Loaf
Bread

Wildfarmed White Loaf

Who doesn’t love the smell of a freshly baked loaf or a newly popped piece of toast first thing in the morning? Well, gone are the days when you needed to walk to your local supermarket to pick up a sliced white loaf (however, if you want to, we’d really recommend our Life-Changing Sliced White… We promise we’re not biased). Now you can make this super simple white bread loaf for all the family.

Ingredients

Pre-ferment

  • 80g Wildfarmed Life-changing Bread Flour (Link)
  • Quarter teaspoon or 1 gram of dried fast-action yeast 
  • Quarter teaspoon or 2 grams of fine sea salt 
  • 50 grams of warm water - ideal temperature is about 30 degrees C

For the Dough

  • 370 grams Wildfarmed Life-changing Bread Flour 
  • Half teaspoon (2 grams) fast-action dried yeast 
  • 240 grams cold water 
  • 1 tablespoon (14grams) British rapeseed oil / Extra virgin olive oil, plus a little for greasing

Method

  • Make the pre-ferment by mixing the flour with the yeast and salt, followed by the warm water. Combine the ingredients into a rough dough, cover, and refrigerate for 12–18 hours.
  • To make the dough, mix the flour, yeast, water, oil and pre-ferment in a bowl. Combine the ingredients and knead on a clean work surface for 10 minutes. Add the salt and knead to form a soft and supple dough.
    • If you’re unsure if the dough is ready, take a small piece and gently stretch it until you can see the light through it. If the dough tears before you can see the light, it needs more kneading.
  • Shape the dough into a ball, place it in a lightly oiled bowl or Tupperware container, and cover. Let the dough ferment in the fridge for 12–18 hours. If you’re unsure if the dough is ready, it should take the shape of your finger when poked and have almost doubled in size.
  • Tip the dough from the bowl onto a clean work surface. Shape into a ball and leave to rest on the work surface for 20 minutes.
  • Brush a 900-gram loaf tin with oil. Shape the dough into a large sausage shape and place it seam-side down into the tin. Cover and leave to prove at room temperature for 1½–2 hours until doubled in size.
    • If you’re not sure if the dough is ready to bake, gently press your finger into the side. If it leaves an indent, it’s ready; if it springs back, it still needs a little longer to prove.
  • Preheat the oven to 250 degrees C / 230 Fan. Dust the top of the loaf with flour and score down the centre with a small serrated knife or razor blade. Place a small tin of boiling water on the bottom of the oven.
  • Bake the loaf for 30 minutes until it has a golden crust and sounds hollow when tapped on the bottom. Remove the loaf from the tin and leave to cool on a wire rack, letting it cool fully to room temperature before slicing.

More Wild Thinking

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