Jamie Oliver's Basic Bread Recipe

Cooking

Step 1

Lay the flour in a heap on a clean surface and make a large "well" in the middle. Pour half the indicated amount of water into the well, then add the yeast, sugar and salt. Gently mix the contents of the "well" with a fork.

Step 2

Slowly gather the flour along the edges of the hill with your hands and knead it into the center of the "well", being careful not to damage the walls, otherwise the water will surely pour out. Continue to fill the "well" with flour until the total mass thickens and acquires the consistency of a viscous porridge - now you can add the remaining water. Continue kneading until the dough stops sticking to your hands. Periodically dust your hands with flour to make it easier to handle the dough (some types of flour require more or less water - add as much as you like).

Step 3

When kneading the dough, work with your hands - push, fold, roll, flap and spank the dough for 4-5 minutes until it becomes elastic.

Step 4

Sprinkle a small amount of flour on the dough and place it in a large bowl. Cover with cling film and set aside for half an hour to an hour until it doubles in size; it would be ideal to put it in a humid, warm, windproof room.

Step 5

When the dough has doubled in size, beat the air out of it by kneading and twisting it for 30 seconds. At this stage, you can add any seasonings and ingredients to improve the taste. Put in a mold and leave the dough for another half an hour or an hour until it doubles in size again.

Step 6

Place the dough on a floured baking sheet and place in the preheated oven. Do not close the door abruptly, otherwise you will lose some of the necessary air. Bake at the temperature (the same goes for the time) indicated in the recipe. You can check the readiness by tapping on the base of the bread - if the sound comes from the void, as it were, the bread is ready. Place the finished bread on a wire rack and set aside for 30 minutes. If you have more bread than you need, feel free to send it to the freezer.