Page 17 - YC Cooking School

5. Kneading by hand

Kneading by hand means using the heel of your hand to stretch the dough out
and away from yourself on a lightly floured surface. You then fold the dough
back in on itself, turn it by a quarter turn and repeat until the dough is elastic
and smooth. It’s recommended that you lightly oil or flour your hands to knead
so that the dough doesn’t stick. Thorough kneading will take around 5–10
minutes by hand, or you can use an electric mixer with the dough hook
attachment.
You’ll know your dough has been kneaded for enough time when it springs back
when pressed gently with your finger, or you slice the dough open and see air
bubbles and strands of gluten forming.

6. Proving / proofing is key
The first prove should be between 30–45 minutes, or until the dough has
doubled in size. During this time the dough should be in a lightly oiled bowl and
covered with a cloth.
The second prove usually takes place in the tin, for approximately 1 hour (or
even overnight in the fridge) or until the dough is bigger by half to two thirds.
Generally, flavourings or the additions of fruit, cheese etc. are added after the
first prove. Some people swear by resting their bread in a wooden bowl, which is

never washed, only cleaned gently, so that remnant yeast cells remain behind
and add extra character to the next loaf you bake.
7. Taking shape
To shape the dough, lay it on a lightly floured surface after the first prove, flatten
it out gently with your fingers and then fold it into thirds. If using a loaf tin, lightly
dust it with flour, then place the dough seam-side-down in the tin and dust the
top with extra flour. If you are not using a loaf tin and are making a free-form
loaf, just knock it back gently after the first prove, then shape it into a round,
place on a lightly floured baking sheet and sprinkle the top with flour. Slash the
dough down the centre (helping it to expand) for a nice professional look. You

can also brush your loaf with an egg wash or milk for a shinier end result.
8. Get steamy
Moisture in the oven means crispier crusts, and that, friends, can only be a good
thing. Add steam by placing a cast iron pan or baking dish in the bottom of your
oven, then throw in a few ice cubes when you add the bread to the oven.
Alternatively, use a baking tray filled with a little boiling water.
9. Hot stuff

Bread needs a really hot oven for best results. Most breads are baked at around
200–220ºC (392-428ºF) and an average loaf will bake for approximately 30
minutes. If you have a terracotta tile or baking stone and are able to place the
bread on that in the oven it will give added crispness. Just place it in the oven
when you turn it on to preheat.

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