Bread loaf 'fluffy'

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Recipe's preparation

 

 * If using wheat grain mill 300 g speed 9 for 10 sec set aside

 

Heat 450 g water in TM heat to 37 deg 2 mins speed 1

 

Add 3-4 tsp dry yeast

 

Add 750 g bakers flour OR 450g bakers flour and 300g milled wheat grain

 

Addd 20g olive oil

 

Add salt to taste 

 

Mix 6 sec, speed 6 and repeat. 

 

Kneed 6-8 mins . You know your dough has been kneaded enough when it has a smooth finish. You want it to hold its shape and once poked you want it to bounce back into shape quickly.

 

Place in oiled bowl cover with cling wrap ... Place in cool oven to rise for an hour ( or sit outside on a warm day ) . let it rise to approx double. If you feel you have over proofed the dough, knock it down, reshape it and let it rise again. 

 

Place in oiled loaf tin 

 

Bake 15 mins with tray of water in bottom of oven ( allows even rise and crunchier crust ) Remove water tray after 15 minutes then bake for another 25 - 30 mins ..

 

Should be hollow when tapped.

 

Cool 5 mins in tin then turn into cooling rack 

 

Store airtight container.