Bread Base

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🥘 Ingredients

1

Start in a large bowl. Add flour and create a well in the middle. Add yeast, dry or yeast, fresh , sugar . Add salt around the outer edge.

flour: 1 kg, yeast, dry or: 21 g, yeast, fresh: 42 g, sugar: 30 g, salt: 30 g
2

In stages add water until desired toughness. Depending on the type of flour used you might need a little more or less water, so don't add everything at once! Pro tip: Only use one hand to get the dough started, as it's very sticky in the beginning. Even better: use a table knive!

water: 600 g
3

Knead for about 10 minutes. Either in a machine, or by hand.
4

Cover and let rest. Cover either air-tight with plastic wrap or use a wet towl. Allow to rest for at least an hour, or about 20 minutes in a 40 degree C oven. We want the dough to double in size. If you leave it for overnight, use the fridge. Allow it to catch up to room temp before continuing. You can also freeze the dough! It will still expand even in the freezer so keep space in the container or bag, and make sure to push out all air you can.
5

Beat it up so it loses its size again. This and the previous step is actually optional, but it will do wonders for the structure of the bread.
6

Shape it into final form, and let double in size again.
7

Preheat oven to 200 degrees C, add a container with some water inside while preheating. Bake for about 40 minutes.