Dave's Simple White Bread (Hand Made Loaf Tutorial)
This simple white bread recipe creates a perfect sandwich loaf with a soft, tender crumb. Follow along with my minute-for-minute video where I demonstrate each step in real-time, showing you exactly how the dough should look throughout the proc
Equipment
Ingredients
- 375 g all-purpose flour
- 1 cup filtered water
- 7 g instant yeast
- 6 g salt
- 25 g cane sugar
- 28 g unsalted butter
Instructions
Autolyse
- Measure 375g all-purpose flour into a mixing bowl.
- Heat 1 cup of filtered water to 115°F.
- Add the water to the flour and mix until no dry flour remains.
- Transfer the shaggy dough to an airtight container and seal.
- Let rest for 45 minutes at room temperature.
Add Remaining Ingredients
- Return the dough to the mixing bowl.
- Add 7g instant yeast and work it into the dough.
- Add 6g salt and 25g sugar, mixing until incorporated.
- Slice 28g room temperature butter into thin pieces.
- Gradually work the butter into the dough, adding small amounts at a time.
Knead
- Turn the dough onto a clean countertop.
- Knead for 5-10 minutes until smooth and elastic.
- Do not add additional flour even if the dough seems sticky.
- The dough is ready when it becomes smooth and passes the window pane test (can be stretched thin enough to see light through).
First Rise
- Place the dough in an airtight container.
- Let rise at room temperature until doubled in size (30-45 minutes).
Shape
- Turn the dough onto a clean countertop.
- Shape using the envelope fold technique: pull out one side and fold over the center, repeat with all four sides.
- Roll the dough to create tension on the surface.
- Place in a greased loaf pan.
Second Rise
- Let the dough rise until it's about 1 inch above the rim of the pan (approximately 30 minutes).
- Perform the poke test: gently press a finger about ½ inch into the dough. If it slowly rebounds leaving a slight impression, it's ready.
Bake
- Preheat oven to 350°F.
- Bake for 30-35 minutes.
- Check for doneness with an instant-read thermometer inserted into the center of the loaf. Target temperature is 195°F.
Cool
- Remove from pan immediately.
- Cool completely on a wire rack for at least 2 hours before slicing.
Video
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