Ok Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Soak the dried yeast cake in warm water overnight.
Add the coarse sea salt to the yeast mixture.
Gradually mix in flour until a dough forms.
Knead the dough until smooth and elastic.
Let the dough rise in a warm place until doubled in size.
Shape and bake
Shape the dough into a loaf and place it in a greased pan.
Allow the loaf to rise again until it has doubled.
Bake in a preheated oven at 350°F (175°C) until golden brown.
Cool before slicing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried yeast cake
- Ferments the dough, producing gas that makes it rise and become airy.
- Flour
- Forms the gluten network that gives the bread its structure and chew.
- Warm water
- Hydrates the flour and activates the yeast, forming a workable dough.
- Coarse sea salt
- Controls yeast activity and strengthens gluten, giving the bread flavor and structure.
The step that matters
Let the dough rise until doubled. Yeast needs enough time and warmth to produce gas; underproofed dough stays dense, while overproofed dough can collapse and lose structure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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