MIXER METHOD TUTORIAL
Enjoy the warmth and comfort of homemade white loaf bread, simply add warm water and avocado oil and with a little patience you'll be enjoying fresh baked goodness. Delicious and simple where every bite is filled with love and wholesome ingredients.
HAND KNEAD METHOD TUTORIAL IN PRODUCTION
INSTRUCTIONS
What you’ll need to add.
1 cup warm water (225 grams)
1/3 cup avocado oil (75 grams)
2 Tbsp avocado oil (coating)
Preheat oven to 400°, 25 minutes before you're ready to bake.
Bake in a 9"x5 loaf pan.
CInstructions: 1. Combine 1 cup of warm water and yeast into a mixing bowl and slightly stir, allow it to sit for 20 minutes to get happy. 2. Once the yeast slurry is ready, add the 1/3 cup of avocado oil and stir to combine. 3. Shake up your dry ingredients in the bag or in a bowl and stir using a whisk or fork. 4. *Mixer Method: Add all the dry ingredients to the yeast slurry and mix on low until combined, once combined increase medium speed (6-7) and knead for 7 minutes until the dough pulls away from the bowl and is soft and pliable. *Hand Mixing and Kneading Method: For hand mixing, add the dry ingredients to the yeast slurry and mix to combine using a spatula or wooden spoon. Once combined, knead your bread for 20-25 minutes until soft and pliable, using dusting on your kneading surface and as needed if your dough gets sticky. 5. Round out your dough and place it onto a floured surface or proofing cloth, lightly coat the dough over the top and sides using 1 Tbsp of oil, reserving some oil for the second prove. 6. Cover with plastic wrap or a warm wet cloth and allow to prove for 75 minutes (if you cover your dough with a wet cloth you must place it in a bowl or basket that is deep so that your cloth does not touch the surface of your dough as it rises. 7. Once the dough has proved, shape it and place it into your desired baking pan. Slightly oil the top and sides of your dough and score it with two slashes diagonally, then re-cover and prove for an additional 60 minutes (75-90 minutes for hand kneaded dough). Your dough should rise 1-1.5 inches above the rim from the sides of your baking tin. 8. Preheat your oven to 400°, 25 minutes before baking. 9. Bake for 32 minutes, 30 minutes if you like a lighter crust. 10. Allow to cool completely for 2-3 hours to allow the moisture to escape for a more stable structures 11. Slice and enjoy! Notes: Warm water should be between 95-110° Fahrenheit. Oven temperature calibrations may vary, adjust accordingly. Storage: Store in an airtight container at room temperature for up to 5 days. Baked bread be frozen for up to 6 months.
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