Tested Recipe with Slight Adjustment Adapted from Jennie Shapter’s The Bread Machine Cookbook
Ingredients: (makes 2-3 loaves)
1 1/3 cup water
4 cup bread flour
1 tsp salt
1 ½ tsp instant yeast
- In a small bowl, add in ¼ cup of water and instant yeast. Stir well and leave aside for 5 minutes.
- In a large bowl, add in the bread flour, salt and remaining water. Mix well and make a small well at the centre. Pour in the yeast mixture. Knead into a dough.
- Lay a silicone mat on a working surface. Continue to knead the dough until all ingredients come together.
- Transfer the dough into a bowl and leave the bowl in the cold oven for 1st round of proofing, about 45 minutes or until double in size.
- Transfer the dough on a silicone mat. Deflate and divide the dough into two or three equal portions.
- Shape each of dough into a ball, then roll out to a rectangle measuring 8×3 in. Fold one-third up lengthways and one-third down, then press. Repeat twice more, leaving dough to rest between foldings to avoid tearing.
- Gently roll and stretch each piece to a 11-13 in loaf, depending on whether you aim to make smaller or larger loaves onto a baking sheet.
- Leave in the cold oven for 30-45 minutes to have the 2nd round of proofing, until double in size.
- Preheat oven to 230C.
- Lightly brush the top with water and slash the tops several times with a knife.
- Place at the top of the oven and bake for 15-20 minutes, or until golden. Transfer to a wire rack to cool.