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Crusty white loaf (x2)

I know white bread is frowned on but as someone who loves any kind of bread, I love this white crispy loaf made with Shipton Mills's Canadian strong bread flour

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800g Shipton mill's Canadian strong bread flour

450ml tepid water

25g fresh yeast

15g trex or lard

10g salt

5g sugar


mix all together and knead for 10 mins

cover and leave to raise for around 45 mins

knock back and shape for a bread tin (2x 900g )

cover and raise for a further 45 mins

heat oven to 230°C

slash the dough after 2nd raise

add small tray of water to oven

place loaves in oven and mist with water


cook for 20 mins and then turn down to 180°C and cook for further 20 mins

remove from tins, check cooked, if not place back in the oven out of the tin




Added by: Jerry Taylor

Tags: Bread White Sourdough

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Crusty white loaf (x2)

Makes sense now, thanks Jerry

Mr Charles Martin 22 February 2016

Crusty white loaf (x2)

Hi Jerry, Thanks for the recipe. You are suggesting 450gms flour to 450mls water - ie 100% hydration. I mixed according to the recipe, and got a product more like a cake batter and would not hold any shape at all, so I added more flour to get a sticky dough. The result worked fine, a good crust and light crumb texture. Seems like 450 flour to 300 water (66% hydration) would be better - is this a typo? Anyhow, thanks for taking the trouble to post.

Charlie 22 February 2016

RE: Crusty white loaf (x2)

Should be 800g flour. Sorry.

Mr Jerry Taylor 22 February 2016

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