Richard Bertinet's White Bread Masterclass | Waitrose

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free, while water is a cost-effective substitute.

Mix 1 kilo of strong white flour with 20 g of fine sea salt and 1 teaspoon of yeast in a bowl.

Slowly add 730 g of water to the mixture and blend everything together using a plastic scraper.

Knead the dough on a table by slapping and folding it until it becomes strong and no longer sticky.

Dust the dough lightly with flour and let it rest for 1 hour in a draft-free area.

After resting, divide the dough into pieces, keeping one piece for fugas.

Shape the remaining dough into a tin loaf by folding and pressing it gently.

Lightly butter the loaf pan and place the shaped dough inside.

Let the dough prove for 1 hour before baking.

Preheat the oven to 250°C (482°F).

Bake the loaf for 10 minutes at full heat, then reduce the temperature by 30°C (54°F) and bake for another 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens