Plain white loaf

Bake date: Sunday 2 September, 2018
The sourdough culture has gone a bit moribund, so I decided to go back to basics with this one.
  • 500g strong white bread flour
  • 350ml water
  • 10g salt
  • 1 sachet Allinson easy bake yeast
Mix the above, rest them 10 minutes, knead them 10 minutes, leave them 5 hours while you go and do the Shelf Moor fell race. Shape it into a lined loaf tin, cover with a tea towel and leave another 2 hours. Bake at 210C with steam for 40 minutes. (I have started using the oven thermometer.)
It came out a lovely golden colour, with some nice bubbles and chewiness. It's a bit less tall than my usual weekly loaf, but that's probably because the starting materials weighed 200g less than normal thanks to the lack of sourdough starter.

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