Yeasted white dough

Batard and boule

Crumb

Ingredients

Makes two large loaves:

• 1000g strong white bread flour
• 700g water 30 degrees Celsius
• 20g salt
• 4g dried active yeast

Method

• Add all the ingredients into a large bowl and mix together until they are incorporated
• Knead the dough until it becomes smooth and elastic
• Shape it into a ball and place it back into the bowl (lightly floured)
• Leave to prove for 5 hours at around 25 degrees Celsius
• Letter-fold the dough every 45 minutes for the first 2'15" (see here for description of folding)
• Gently turn the dough out onto a lightly-floured work surface
• Divide it in two and lightly shape into balls
• Leave covered for a few minutes for it to relax whilst you flour your couche or bread basket
• Shape into boules or batards and place into your floured baskets / couche
• Preheat your oven, containing your Dutch-ovens, to 250 degrees Celsius
• Be super careful - it's very easy to give yourself a nasty burn. Clear plenty of space, place oven mitts on top of hot items to remind yourself and don't get distracted
• Leave your loaves to prove for between one hour and one hour fifteen minutes at 25 degrees Celsius
• Turn your loaves out onto a floured surface and cut a pattern in the top with a sharp knife
• Gently transfer your proven loaves to your Dutch-ovens and bake for 30 minutes covered, and another 5-10 minutes uncovered to brown them off
• Leave to cool