Hobbs House Bakery was established in the Cotswolds in the 1920s and we are a true family business with five generations of baking experience. We are now bringing up the sixth generation of aspiring bakers.
Here is my recipe for a basic white loaf.Tom Herbert, Hobbs House Bakery
Basic White Loaf
- 560 g Strong white flour Organic, and locally grown an milled is best
- 10 g Sea salt
- 5 g Dried yeast or 10g of fresh yeast if you can get it
- 300 ml Warm water
- 20 ml Rape seed oil
- Weigh the flour and salt into a big bowl.
- Measure the water and oil into a jug.
- With a fork, stir the yeast into the water.
- Empty the jug into the bowl and stir all the ingredients together.
- Then knead the dough for 20 minutes (10 minutes in a mixer).
- Once you have a smooth and elastic dough nestle it back into the bowl and cover (air tight) and leave it in a warm place to grow to twice its size or for 1 hour (whichever is first).
- Then by hand, shape your dough so it fits evenly into a well oiled large loaf tin.
- Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
- Meanwhile.. crank up your oven as high as she goes (max 240 degrees C).
- Slash the top of your loaf and offer it into the HOT oven.
- Check it after 10 minutes and turn the oven down a notch (210 C)
- Take it out when its baked and beautifully golden all over (about 30 minutes)
- Let the smell of freshly baked bread fill your home and share the joy of a real loaf.
- Find a mill you can collect a larger sack of locally grown and stoneground flour from.
- Use sea salt, it is saltier and better for you.
- Don’t skimp on the kneading or be tempted to add more flour to it.
- Bake on a baking stone for less brick-like results.
- To get the best out of your loaf keep it in a linen or paper bag in a bread bin.
- Or once cooled slice and freeze in a freezer bag.
- Enjoy your lush loaf as toast, sandwiches, soldiers.