Batch Baking Crusty Bread With A Stand Mixer
Homemade bread is always worth the effort of baking. A stand mixer takes all of the hard work out of bread making but it's even better if you can make your bread in a large batch and only have to make it once a week!
Equipment
- 1 Ooni Halo Core Stand Mixer
- 1 Digital Scales
- 3 Large 800g Bread Tins
- 1 Pastry Brush
- 1 Tea Towel or cling film
- 1 Dough Scraper
- 1 Bread Lame
Ingredients
- 950 grams Water
- 30 grams Salt
- 20 grams Caster Sugar
- 30 grams Oil, Butter or Solid White Fat
- 12 grams Instant Easy Blend Yeast
- 1.5 Kg Strong White Bread Flour
- a little extra oil for oiling the tins
Instructions
- Place the water into the bowl of the stand mixer
- Sprinkle over the salt, sugar and yeast
- Add the oil or solid fat, cubed small
- Add in all of the flour and put the bowl onto the Ooni Halo Cor Mixer with the dough hook and breaker bar fitted.
- Start the mixer on the slowest speed and slowly increase to about 25% as the dough comes together
- Leave the machine to knead the dough for 10 minutes.
- When the dough is kneaded, tip out onto a lightly floured surface and bring together into a ball
- Cover the bowl with the silicone lid that is included when you buy the Ooni Halo Core
- Leave to prove for 1 - 1½ hours or until doubled in size. This time totally depends on how warm or cool your room is.
- Tip the dough onto a lightly floured surface and knead lightly to dispurse any large air bubbles.
- Weigh the dough to get the total weight and divide equally into 3
- Lightly oil the 3 bread tins
- Shape each piece into a rectangle by pressing with your fingers
- start rolling the dough and with each turn press the edge down so it sticks to the dough it is touching
- continue rolling and pressing until you get to the end then pinch the bottom seam together
- Place the dough into the oiled tin with the seam underneath and cover with a damp teatowel or a piece of clinfilm that has been oiled to prevent it sticking to the dough
- Leave them to rise until doubled in size
- Preheat the oven to 240℃/ 220℃ Fan / 475℉ / 425℉ Fan Gas 9
- When risen, if required, slash the tops of the loaves with a bread lame. This is a razor blade held safely in a handle. Slashing the dough allows the bread to rise to it's full volume as well as looking nice!
- Place all 3 tins on the shelf just below centre making sure they are not touching and that air can still circulate
- Bake for 30 minutes until a lovely golden brown
- Cool on a wire cooling rack before cutting a slice and smothering it with homemade butter...enjoy!
