Basic White Bread
Posted On 27 January 2024
I wanted to try using coconut oil instead of olive or canola, so I tried this. I did it as a boule baked in a Dutch Oven but will try it in a loaf pan next.
Basic White Bread
Servings: 1 loaf
Equipment
- Stand mixer
- Dutch Oven or Loaf Pan or Baking Stone
Ingredients
- 7 grams yeast (2¼ teaspoons)
- 360 grams warm water (1½ cups)
- 21 grams honey or agave syrup (1 tablespoon)
- 480 grams bread flour (450 AP + 30 vital gluten) (4 cups)
- 27 grams coconut oil, melted (2 tablespoons)
- 9 grams salt (1½ teaspoons)
Instructions
- In the bowl of a stand mixer add the yeast and warm water and honey/agave. Stir with a fork just a bit to mix. If using active (not instant) yeast, let sit for 10 minutes or so until the yeast is active and foamy. If using instant yeast, continue.
- Add the flour, coconut oil, and salt. Mix on low to combine, turning the machine off and scraping the sides as necessary to get everything mixed. Mix with the dough hook on medium or higher for 8-10 minutes.
- Remove the bowl from the mixer, remove the dough hook, and cover with a towel for 30 minutes.
- Beat down the dough and pour out onto a lightly floured surface. Do a series of stretches and folds and form into a tight ball. Transfer to a floured piece of parchment and cover with a towel. Let rise for 30 minutes. (NOTE: Although I haven't tried it — yet — you could form into a tight log and place into a lightly oiled 9×5 loaf pan.)
- Toward the end of the rising time, warm oven to 400°F (205℃) with stone or Dutch oven inside on a lower rack. Let heat 10+ minutes after the oven has reached full temperature. (NOTE: If using a loaf pan, just heat the oven without the baking stone or Dutch Oven.)
- Make a couple of deep slashes in the bread and transfer to the stone or Dutch Oven. Or just put the loaf pan in.
- Bake for 25-35 minutes or until a thermometer put into the middle of the loaf registers 195℉ / 90℃. NOTE: If using a Dutch Oven, may want to remove the lid after about 15 minutes if you even put it on to begin with.
- Let cool for 90 minutes before slicing.
Notes
- When I made it in a loaf pan I also added 60 grams of diced Jalapeño and Fresno peppers, with some seeds, and like 140 grams of sharp cheddar cut into ¼” cubes. I’d add a picture but…well…um….
