{"id":2359,"date":"2022-07-01T13:57:50","date_gmt":"2022-07-01T13:57:50","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2359"},"modified":"2026-05-05T13:04:25","modified_gmt":"2026-05-05T05:04:25","slug":"large-basic-loaf","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/07\/01\/large-basic-loaf\/","title":{"rendered":"Large Basic Loaf"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I’ve made a lot of bread in my time. Always experimenting, trying different ideas, ingredients etc. Recently, I decided to make a really simple loaf. Just four ingredients – flour, water, yeast and salt.<\/p>\n

The result was an amazingly soft and delicious loaf of bread that stayed fresh for four days. I’ve made it a few times since and it’s a ripper. It needs a lot of time to prove, so make sure you have a few hours spare. You don’t need to be available all the time, only at those crucial periods where you will be shaping or baking your loaf.<\/p>\n

This is a really soft dough with a high hydration so it needs gentle handling. Don’t be tempted to add more flour when shaping. Oil your hands a little if it’s sticking while you’re shaping.
If you really can’t handle such soft dough, use 10 to 15g less water.<\/p>\n

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n
\n
\n The Bush Gourmand<\/span>\n <\/div>\n

Large Basic Loaf<\/h2>\n
<\/div>\n \n
<\/div>\n
A simple yet deliciously fluffy soft loaf of bread.<\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n \n
<\/div>\n
Course: <\/span>Bread<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>