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• Basic bread:
• white or brown

INGREDIENTS:

1. 6dl water
2. 42gr fresh yeast
3. 1kg flour (white, brown, multi-seeds)
4. 15gr salt
5. 30gr granulated sugar
6. some flour for dusting

• 
  Use lukewarm water and certainly not hot!
• In a small bowl add the yeast and add some off the water, dissolve the yeast with your fingers.
• Add the flour, sugar to the mixing bowl, add the water, the yeast mixture and mix on low speed for 5 minutes.
• Use the dough hook.
• You can offcourse make it manually but be sure to have some muscles!
• Add the salt and mix a few seconds.
• Cover with a wet towel (but wrung out) or plastic wrap and set aside for 40 minutes to rise.
• Let the bread rise at room temperature, or rise it in the oven if you have a bread-rising setting.

• ** After 40 minutes 'break' the dough for 2 minutes **
• Dust some flour onto your working space.
• Remove from the mixing bowl and knead the dough with your hands for 2 minutes.
• Knead the dough into the desired shape(s) and put on the baking tray or divide in 2 and use 2 baking molds.
• The bread will be really big when baking as a whole, or make half recipe.
• Cover with a wet towel (but wrung out) or plastic wrap and let it rise for another 40 minutes.
• Let the bread rise at room temperature, or rise it in the oven if you have a bread-rising setting.
• Bake in a pre-heated oven at 220°C for 30 min when baking in a mold.
• Other baking times depend on the size of your buns.
• Bake individual portions on 170°C for 25 minutes.

Succes for baking bread: give it time!

• 

TOOLS NEEDED:

1. Beater or kenwood (or kitchenaid) with the dough hook
2. A good condition and muscles when making the dough by hand
3. Oven pre-heated at 220°C
4. Baking tray and butter paper
5. Wet towel or plastic wrap

TIPS & TRICKS:

1. Always measure the ingedients as described.
2. Don't ever use HOT water, the yeast will become useless!
3. Never add the salt and yeast at once, the salt and yeast are not good friends when added together.