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The Nations favorite white bread – w/o the additives

What are your expectations to call a bread ‘a good bread’? Shall the crumb be soft and light or gooey and squidgy, the crust thick and crunchy or thin and soft? Everyone’s preference is different. But most people like a soft white bread with high extraction of wheat flour. High extraction meaning no bran included, so high in gluten.

The nation is eating sliced white bread in plastic wrapped for years. It’s cheap, everywhere accessible – but is it good for you?

There were some controversial articles around the subject in February this year. Press for the link here. Of course, the FOB will not admit the bread is ultra processed but please read the labels and particularly check the sell by date. There is a reason why there are so many people suddenly have gluten intolerance or believe have a gluten sensibility or more serious being coeliac.

Honestly it is not difficult to make your own bread – just the way you like it and consisting of the four ingredients what a real bread is: Flour, Water, Salt and Yeast and maybe a little fat.

Here is an easy recipe but taking the time which good, real bread needs to ferment basically getting ready for your body to digest it.

Please try it out and send me a photo of your finished bread.

Artisan Wheat Loaf

Artisan Wheat Loaf Artisan Wheat loaf

A soft white bread is still the nations favorite choice of bread but it does not have to be the sliced shop bought version which is fast produced on a daily basis consisting of far too many ingredients not recognised by the consumer.

Of course there is always the one bought from an Artisan bakery or you get baking by yourself.

Here is a recipe with a yeast-salt solution which makes the dough soft, pliable and keeps it longer fresh. I know, I know everyone will say ‘but the salt kills the fresh yeast’! Yes, the yeast cells are gone but the enzymes are there. (see Blog post for more detail)



Salt-yeast solution

Main Dough


  1. In a storage container dissolve the salt in the water first and then add the yeast. Mix until all is combined and dissolved. Store for a minimum of 4 hours / maximum of 48 hours in the fridge.
  2. For the main dough combine all the ingredients and mix for at least 5 minutes on a low setting and then another 7 minutes on a faster setting in your machine with the hook attachment. Leave in the bowl to rest for 30 minutes. Put the entire dough on your work surface and divide in two medium or three smaller pieces. Shape round, cover with a tea towel and rest another 30 minutes. Then shape into an oval or oblong loaf. Flour your bannetons, seam side up and flour the top of your loaves, cover and put either in the fridge or a very cool place for 8 hours. If you are working on the main dough in the evening, you will have your fresh bread for breakfast. After your cold rest, preheat the oven to 250 degrees C, put your loaves on the lined baking trays or baking stone, score several times lenghtwise and bake with lots of steam. After 8 minutes let the steam out and reduce the temperature to 210 degrees C, bake for a further 20 - 25 minutes depending on your size. The loaves should be lightly coloured. Leave to cool on a rack. Be patient to let them cool down before you cut slices!! Enjoy



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