Organic white bread

Although winter is not my favorite season, I have to recognize that has its special spirit as well. And when its about cooking, then winter is perfect. I love those weekend days when you heat your house with your oven and an amazing smell of bread comes out of it. Then you take out your bread and set it aside to cool and you look at it anxious to taste it as soon as possible.
This time I chose a white bread made from organic white flour. It is a straight dough without any preferment. Even if the water is 62% I managed to have a very wet dough difficult to work with it. Probably it would have been better to cook it in a Dutch oven, but I went for the classical method on the stone. The resulting breads were a bit deformed as shape but they rose nicely in the oven.


  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 2h at room temperature.
  3. Preshape 2 round loaves and let the dough relax for 30 minutes.
  4. Shape as boules.
  5. Final fermentation in lightly floured bannetons 1h30 at 24ºC.
  6. Bake for 45 minutes with steam in the first 15 minutes.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 109.


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