PK BREAD
Ingredients
Sponge:
260g bread flour
10g dried yeast
250ml warm water
pinch sugar
Dough:
740g bread flour
16g salt
300ml warm water
Oven:
Stone: 230 down to 180
Oven: 220 top/bottom
Method
Start yeast in warm water, with pinch sugar.
Beat with flour til smooth.
Leave top rise til doubled.
Dough:
Dissolve salt in water
Add 3/4 to sponge, add flour and knead with dough hook initially on 1 then on 2 for 12 mins.
Leave to double in size. 1600g dough.
Form into 4 loaves. Maybe 3 small.