Bread with fresh yeast (Using a Kenwood KM020)
1.5 kg strong white flour
4 tsp salt (sounds a lot but you need this much)
2oz sunflower oil (or the oil or fat of choice)
2 tsp sugar
850ml lukewarm water
3x 30g blocks of fresh yeast
Mix the solids (flour and salt and oil) with the K beater for 2 min on No 1. Cream / crumble the yeast into the water and sugar (using a whisk is easiest to amalgamate the mixture) Add liquid to a well in the flour and knead for 10 minutes on lowest setting No 1. Check the dough consistency it should be slightly sticky but not wet and certainly not dry like a pastry. Prove in the mixing bowl till doubled. (You’re best to remove the bowl while you do this and make sure you cover it with clingfilm.)Then knock gently back. Knead in a folding motion for a further 2 minutes on a floured board and then shape into the loaves.
This mix will make approx 4x600g dough balls. (Use a scale.)Try to cut the dough into 4 equal size pieces as cutting bits off to equalise the weight doesn’t quite produce an even loaf. It is better to have slightly dis-similar weights. Shaping is important here as the top of the dough should be smooth and without lumps. Square off the dough roughly and then roll / fold up dough pieces to a long oval shape and place in tin smoothest side to the top. Add 600g to a 2lb loaf tin and prove till well risen and cresting the tins. The rising dough will always dome off so ensure the dough piece if relatively flat in the tin to start but do not squish and squash it after you place it in.
Bake for 25 mins at 210C (fan) 220C non fan oven, 400 F or gas mark 6 for approx 25-30 mins. Open the door and put in the bread quickly to avoid losing heat and do not open till at least 20 minutes have past. A good tip is to heat the oven to 230C and then turn it down to 210C once the door is closed. The initial heat is very important in baking a successful loaf. Once it’s properly cooked the loaf will sound hollow when it is tapped on the base. Enjoy!!!
Note: Some recipes tell you to mist the oven. This works for single loaves but batch baking 4 at a time in a good fan oven works well without it, due to the initial release of moisture from the bread in the oven spring.