White Bread
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2 rates
Preparation : 5 min
Cooking : 30 min
Total time : 2 h 35 Rest : 2 h
5 pieces
250 g bread flour
45 g dried yeast
15 g bread improver
1 tsp salt
450 ml lukewarm water
Associated products
RECIPE STEPS
1
Place all dry ingredients into the Cook Expert Metal bowl.
- 250 g bread flour
- 45 g dried yeast
- 1 tsp salt
- 15 g bread improver
2
Run the Bread/Brioche program. Whilst the first min of the program is running add the water through the lid.
- 450 ml lukewarm water
Bread/Brioche
02:00 / 5 /
3
You can run the program twice if your dough is not smooth.
Bread/Brioche
02:00 / 5 /
4
Allow the dough to prove in the metal bowl, EXPERT/1 hour/35 degrees.
Expert
01:00:00 / 0 / 35°C
5
Remove dough & mould into the Cocotte. Place lid on & allow to prove for a further hour.
6
Remove lid & place in oven, pre-heated to 220 degrees. Cook for 30min, or until loaf has browned and makes a hollow sound when you tap on it.
7
Remove from Cocotte & allow to cool on a wire rack.
Recipes submitted by consumers are not tested by Magimix.
2 comments
julia124
it made flour soup. if someone could update the water flour ratios that would be great.
Response from the Magimix team:
Thank you for your feedback on the water-flour ratio. We’ll review the measurements and make necessary adjustments to ensure consistency in the recipe. Your input is appreciated!Thank you!
I’m going to trust the process but so far I have mixed the ‘dough’ and it looks like soup. 250gm of flour to 450ml of water - I’m not sure the measurements are right on this one….. Will post update.