Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
In a large bowl, combine flour and salt.
Dissolve yeast in lukewarm water and add to the flour mixture.
Knead the dough thoroughly until smooth.
Cover and let it rise in a warm place overnight.
Shape and bake
In the morning, divide the dough into 5 loaves.
Preheat the oven to 400°F (200°C) and bake the loaves for 1 hour.
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
- Flour
- Forms the gluten network that gives the bread its structure and chew.
- Yeast
- Ferments sugars in the dough, producing gas that makes the bread rise.
- Lukewarm water
- Hydrates the flour so gluten can form and activates the yeast.
- Coarse sea salt
- Controls yeast activity and strengthens the gluten for better flavor and texture.
The step that matters
Let the dough rise overnight in a warm place. Yeast needs time and warmth to ferment; too cold slows the rise and too hot can overproof the dough, weakening its structure and flavor.
“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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