420 g water
7g pkt instant yeast
1 tbl sugar
650g strong bread flour
2 tsp salt
1 egg white mixed with 1 tbl water to brush before baking. I also like to add sea salt and poppy seeds or sesame seeds.
Warm the water to37° before adding the dried yeast and sugar mix on sp2 for a few seconds
Add flour, then salt and mix sp 3 until combined, about 20 seconds
Knead for 2 ½ minutes, dough setting
Leave in TM ( if you can spare it for an hour, otherwise turn out into a lightly oiled bowl and cover) until doubled in size. Leaving in a warm draught free place will aid the proof.
Knock back by kneading again on dough setting for a minute
Turn out onto work surface /mat and divide into 2 or 3 equal pieces
Sometimes I use a three part baguette form silicone bake ware or for a thicker loaf a two part bakeware (shown below)
Roll each piece flat with a rolling pin – you will see air bubbles popping- then roll the rectangle up to a size smaller than length of bakeware as it is going to rise and spread again.
Set aside (ideally inside a very large plastic bag,or alternatively cover with clean tea towel )and leave until doubled in size. This will take another hour.
During this second rise preheat oven to 190°C/375°F
Brush the loaves before scoring and baking for 40-45 minutes in preheated oven.