Directions

The Dough

1. Boil the kettle and pour the water (at least 240ml) into a glass dish / jug. Add a dash of cold water, then place the thermometer in the dish. Continue to add cold water until the temperature reaches 55c. 

2. Weigh out 240g of this water into a bowl 

3. Add to this the honey / sugar if you're using it, yeast and mix well.  Set aside for a few minutes (if using honey, watch it froth!)

4. In a bowl mix all of the dry ingredients together.

5. In another bowl whisk the eggs until frothy and then add the melted (but cooled) butter.

6. Now add the yeast mixture and mix.

7. Now add all the dry ingredients.

8. If using a food mixer, mix it with the standard hook, then switch to the dough hook and mix for 7 minutes.

9. If mixing by hand, thoroughly kneed the dough for 5-7 minutes before putting the dough into a lined loaf tin. This dough is super gooey!

For a Loaf

1. Using wet hands and a wet surface will help you handle the dough. Be aware this mix will make a very big loaf so if you only have a standard loaf tin then you would be best to split the mix to make 2 loaves.

2. Place the mix into a lined loaf tin(s).

3. Allow to prove in a warm oven 50°C for 60-75 mins and then bake for 25-30 minutes at 190°C. Take the loaf out of the oven whilst you're waiting for it to reach 190°C.

4. For an extra crunchy crust, remove from loaf tin and bake for a further 10 minutes. 

Rolls, Knots & Artisan Breads

1. Preheat the oven to 50°C.

2. Decide how many rolls you're going to make and equally divide the dough (weighing the dough will make this easier). For a tear-and-share, go for 16 portions. For average sized rolls, divide the dough into 8 or 10.

3. Using wet hands and a wet surface will help you handle the dough.

4. To create the perfect roll shape, roll the dough in the palm of your hands and then gently tuck any loose ends underneath to create a smooth top.

5. For a knot, roll the dough into a long sausage shape and, as the name says, tie a knot in the dough!

6. For a plait, roll the dough into three smaller pieces and then join them together at one end. Plait the strands of dough and press the loose ends together, tucking them underneath.

7. To make a bagel, again roll the dough into a long sausage just like the knots, but this time loop the ends together and seal them to form the bagel.

8. Place the dough on a baking tray lined with greaseproof paper and prove in a warm oven 50°C for 60-75 mins and then bake for 25-30 minutes at 190°C. Take the rolls out of the oven whilst you're waiting for it to reach 190°C.

Pizza Base

1. Preheat the oven to 200°C.

2. Using wet hands and a wet surface will help you handle the dough.

3. Roll out the dough in between greaseproof paper / silicone sheets. Wetting the surfaces helps here. We find that one mix of dough makes two 12" pizza bases.

4. Bake the bases on a tray lined with greaseproof paper for around 10 minutes.

5. Flip the bases over and add your toppings. Try our Tomato & Basil Sauce or Sandie's Ketchup recipes for a base.

6. Bake for another 15 minutes.