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Makes 10
Unbleached white bread flour 350g
Salt 10g
Yeast 20g
Malt extract 5g
Lukewarm water 210ml
Method
1. Grease two baking sheets
2. Sift the flour and salt together into a large bowl.
3. Mix the yeast with the water and malt extract and allow to ferment
4. Make a well in the centre of the flour and gradually mix the yeast liquid in.
5. Knead on a floured surface to create a smooth elastic dough.
6. Place in an oiled bowl, cover and leave in a warm place for about an hour to prove.
7. Turn out onto a lightly floured surface and knock back. Knead for about 1 minute
then divide into 10 equal pieces.
8. Shape into balls cover with cling-film and rest for 5 minutes.
9. Gently flatten each ball and make a hole through the centre with your thumb.
Enlarge the hole slightly by turning your thumb around.
10. Place on a floured tray and recover and leave in a warm place for 10-20 minutes.
11. Preheat the oven to 220°C