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Crusty White Loaf


Poolish (night before)
• 1 g instant yeast
• 125 g warm water
• 125 g white bread flour e.g. Shipton's No 1

Next Morning
• 300 g white bread flour e.g. Shipton's No 1
• 5 g salt
• 1 g instant yeast
• 140 g warm water


• Combine the poolish with the ‘Next Morning’ ingredients to a rough ball of dough and leave to rest for 10 mins (covered)
• Stretch and fold in bowl and leave for 10 mins (covered) x 4 times
• Leave covered for 1 hour to prove
• Stretch and fold dough, shape and place in floured proving basket
• Put basket in a large plastic bag and prove for 1+ hour until doubled in size
• Turn out the dough and slash the top with a lame or sharp knife
• If using a La Cloche Baking Dome (recommended) bake for 30 minutes at 220° C with lid on and 10-15 minutes with lid off. Alternatively, bake on a baking stone/baking tray for 40-45 minutes or until nicely brown

Allow to cool - eat - enjoy.