Equipment
- 1 freestanding mixer
- 1 dough hook
- 1 universal tray
- 1 Baking paper
Ingredients
- 500 g baking flour
- 5 g / 1 tsp salt
- 7 g dry yeast
- 10 ml / 2 tsp olive oil
Instructions
Dry mix
- In a freestanding mixer bowl using a dough hook, combine 500 g baking flour, 5 g salt and 7 g dry yeast.
Wet mix
- Add 350 g lukewarm water and 10 ml olive oil and mix on low speed until smooth, elastic and glossy - around 3 minutes. Tip: Transfer dough into a bowl lightly coated with oil.
First prove
- Place on level 1 in the combi steam oven on prove dough function or at 40% steam for 30 minutes, or until dough doubles in size.
Second prove
- Lightly flour a clean and dry bench surface. Line a universal tray with baking paper and lightly flour. Punch the dough and knead on the bench, then transfer it to the prepared universal tray and gently shape it into a loaf. Return the loaf to the oven and prove a further 15 minutes or until doubled in size. Remove the proved loaf from the oven and score with a knife.
Bake
- Change oven function to 190°C fan forced with 30% steam or level 1 steam. Place the loaf on level 2 in the preheated oven and bake for 25-30 minutes or until the loaf makes a hollow sound when tapped on the underside. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before slicing.
Nutrition
Calories: 239kcal | Carbohydrates: 46g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 244mg | Potassium: 71mg | Fiber: 2g | Sugar: 0.2g | Calcium: 10mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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