Directions

1. Using a food mixer, add all of the wet ingredients to the bowl and use the paddle to quickly mix them together.

2. Leave the food mixer on a low setting and add the dry ingredients one at a time. Leave the gluten until last - the order of the others isn’t important.

3. Mix with the paddle for a minute on a low speed. Once the flours are combined with the liquids, change to the dough hook and allow to mix (knead) for 5 minutes or until the dough begins to form a ball around the hook.

4. After the five minutes, stop the mixer, lift up the dough hook, remove the bowl from the stand and allow the dough to rest for 10-15 minutes. This first rest will make the dough less sticky and easier to handle.

5. After the first resting period, remove the dough from the bowl and place on a board dusted with gluten. Shape the dough to fit your bread tin. We use a 2lb loaf tin.

6. Cover the bread tin with a lid to retain the moisture. For the best quality loaf, allow the dough to prove for around 2 hours. You can prove it for up to 24 hours - it doesn’t need to be kept over any heat, especially over a long prove. During the proving process, don’t uncover it. Only remove the cover when you’re about to bake!

Ready to bake

1. Preheat the oven to 190°C.

2. Bake the loaf for 30 minutes. Don’t open the oven during this time. For smaller rolls or baguettes, bake for 25 minutes.

3. Once baked, remove the loaf from the tin and allow to cool on a cooling rack for a couple of hours before slicing.

Storage

1. As this bread contains no preservatives, it’s shelf life is limited. To get the most out of your loaf, store your bread in the fridge, or portion / slice the bread and store it in the freezer.

Pizzas

1. If you’re making pizza bases, follow the instructions for the dough above. You can exclude the egg if you’d like - egg helps the loaves and rolls rise, so excluding this will help prevent the pizza base from puffing up.

2. For the best results, allow the dough to prove for a minimum of two hours in a sealed container.

3. Dust the work surface with some extra gluten and flatten the dough, turning it over so you have gluten on both sides. Use a rolling pin to roll out the dough to your desired size!

4. Pizza bases can be baked blind (around 10 minutes, 190°C) and stored in the freezer for future use, or if you’re eating straight away, you can top the dough raw and bake as one item for around 15 minutes (190°C). The dough can’t be frozen raw, but it can be stored in the fridge for a few days.