Basic Bread Baking Guide

on August 14, 2020

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This is the Basic Bread recipe. You can use this recipe and arrange in many different ways you like! Very easy and useful one.

INGREDIENTS for 8 rolls

300g Bread Flour
20g (2 tbsp) Sugar
4g (1/2 tsp) Salt
4g (1+1/3 tsp) Dry Yeast
10-15g Butter (Room temperature)
200ml Milk (Lukewarm like 35°C/95°F)

INSTRUCTIONS

Measure Flour in the bowl then place Sugar and Yeast on one side then Salt on the other. Mix the left half first then the right half. Finally Mix all together.
Make small hollow in the middle and pour lukewarm Milk then mix lightly with spatula. Once most of dry ingredients and milk are mix, knead all of them with hand till they are mostly together.
Take out the dough on the Baking Mat and knead until they are not too sticky anymore.

Add room temperature Butter on the dough. Knead until they become together using your body weight. Like rubbing and folding action. Continue until the dough become smooth around 20min. (It will be very sticky at the beginning but once you keep kneading it will not stick to your hands nor the mat.)

* * You can use the Stand Mixer or Home Bakery Machine to help you knead also.

When the surface is smooth, make the dough into ball shape (smooth surface as possible) then place back in the bowl and cover (Plastic wrap/Lid/Shower Cap etc…) for Proofing.

Leave the covered bowl in the room which has around 25°C/77°F or more or use the Fermentation function in the oven if you have. Proof the dough until it becomes about twice the size. (Around 40 min-1 hour, depends on the temperature.)
To check the Proofing is done properly or not, you may poke the center of the dough and if the finger mark remains it is completed.
Take out the dough on the Mat and divide into 8 equal sizes. (Better to scale in order to have same size bread.)
Make each dough into ball shape with smooth surface. Spray bit of water and cover with plastic wrap and let them rest around 10 min.

After Resting the dough, re-form the shape nicely so the surface is smoother and the seam is closed tightly. Then place them on the Baking tray lined with Cooking Liner/Baking Paper with seam facing down.
Spray bit of water again and cover with plastic wrap and Proof the dough until they become about twice the size. (Around 30-40 min.)

Preheat the oven to 180°C (360°F) around 10min before the Proofing is finished and place the Baking tray without plastic wrap into the oven and bake for 13-15 min.
After the bread is ready, cool the bread on the cooling rack.