White bread (overnight sponge method)

23 Jan

By using the sponge method, it helps the final bread have more flavour and a better texture .

For the sponge ;
250g strong white flour
5g dry yeast
325g water

Beat all the above together until you have a thick batter.
Cover and leave overnight.

The next morning. It will be all bubbly 😀


Add a further 250g of flour and 10g of sea salt. Kneaded until you have a smooth round ball .


Cover and leave for 2 hours or until it has doubled in size . Knock back,shape and then place on a tray and leave to rise . This may take 30-40 minutes.
Meanwhile preheag the oven to 220c

Slash the bread with a pattern of your choice just before placing in the oven.


Bake for 15 minutes and then turn the oven down to 200c and bake for a further 25-30 minutes.

And that’s it ………….



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