For 4 people
- White bread flour: 500 g
- Lukewarm water: 300 ml
- Dried baker’s yeast*: 10 g
- Salt: 10 g
Put the flour, salt and dried yeast into the stainless steel bowl.
Fit the kneader and the lid and run for a few seconds on speed 1.
Add the lukewarm water through the opening in the lid. Knead for eight minutes.
Allow the dough to rest at room temperature for around half an hour.
Then work the dough by hand into a ball. Place the ball of dough on a buttered, floured baking sheet.
Allow to rise for a second time at room temperature for about an hour.
Preheat the oven to 240°C.
Make cuts on the top of the loaf with a sharp blade, and brush with lukewarm water.
Put a small container full of water into the oven: this helps the bread to form a golden crust. Bake for 40 minutes at 240°C.
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