Jamie Oliver's Homemade Bread Recipe

Ingredients:

• 1 kg of bread flour with a high gluten content of 12-12.5% ​​and ash content of 0.6% (Russian semolina flour)
• 625 ml of cool water
• 3 packets of dry yeast (7 grams each) or 30 grams of fresh yeast
• 2 tablespoons of sugar
• 1 level tbsp fine sea salt
• Flour for rolling out the dough

Preparation:

1. Step 1: Make a recess
   
   Pour in bread flour Place the dough on a clean surface and make a large well in the center. Pour half the water into the well, then add the yeast, sugar, and salt and mix with a fork.
2. Step 2: Mix
   
   Slowly but surely, stir the flour toward the center, scraping it from the sides of the well. Continue adding flour to the center until you reach a porridge-like consistency, then add the remaining water. Continue mixing; you can now stir faster, making the mixture less sticky. Dip your hands into the flour and knead the dough until all the flour is incorporated. (Depending on the type of flour, additional water may be needed.)
3. Step 3: Mixing!
   
   This step is the most important! Lightly oil your hands and knead the dough thoroughly (press, fold, beat, and gather the dough into a ball, over and over again) for 4 to 5 minutes, until you achieve a smooth, elastic consistency.
4. Step 4: Rising the dough
   
   Dust the dough with flour. Place it in a bowl, cover with plastic wrap, and let it rise for about half an hour in a warm, humid, draft-free place. This will improve the flavor and texture of your dough, indicating that the yeast has begun to work.
5. Step 5: Shaping and Proofing the Bread
   
   Once the dough has doubled in size, press it into the bottom of the bowl and release the air for 30 seconds. Now you can shape the dough to your liking (roll it into a baguette, make it stuffed, or make it into a flatbread).
   
   Let the shaped loaves rise again for 30 minutes to an hour, until they double in size again. This is the most important part, as proofing gives the dough that airy, light, and soft texture we all love in fresh bread.
6. Step 6: Baking the Bread
   
   Preheat the oven to 180°C. Carefully place the dough on a floured baking sheet in the preheated oven. Don't slam the door, or you'll lose the warm air you need.
   
   Bake the bread for 25-30 minutes, or until set and golden brown. You can check for doneness by tapping the bottom of the loaf—if it sounds hollow, the bread is baked through; if not, continue baking. Once baked, place it on a wire rack and let it cool for at least 30 minutes. You can freeze any leftover bread.
   
   Recipe pizza dough.