So my Dad asked recently for recipes to start baking. I shared this blog and my YouTube videos, and all I got in return was a “We don’t have a mixer!”

So this is my bread tribute to my Dad, and here’s hoping that this is easy enough – without a mixer – for you to start baking bread! I usually call this my “Six Minute Bread” because that is all the work it takes.

Ingredients

1000g Strong White Bread Flour
720g Lukewarm Water (around 30-32°C)
11g Instant Dry Yeast (if you’re using 7g packets, throw two in, no point saving half a packet).
22g fine table salt

Method

Find a big bowl. Like six litres or bigger, but makes sure it fits in your fridge.

Carefully measure all ingredients in to the bowl, and stir with a wooden spoon until it comes together in a shaggy ball.

Cover with cling film or I find those free disposable shower caps from the Travel Lodge are perfect.

Let it sit on the counter until you see activity – it doesn’t have to double in size, but you should notice that it is getting bigger. Around 30-45 mins in a 21°C kitchen I would guess.

Then place in the fridge overnight, or up to a week. The bread will continue to rise for a bit, then fall – it’s supposed to do that. It’s also why you need a big bowl! The longer you leave it the more tangy the bread will be, a bit like sourdough.

90 minutes before you want a fresh loaf, preheat your oven to 200°C (Fan) or 220°C (gas/convection oven), then lightly flour your hands and worktop.

Grab a hunk of dough from the bowl – about one-third for boule (ball shape loaf) or up to half if you have 1lb loaf tins. Leave the rest in the fridge for your next loaf. Grease a baking sheet or loaf tin with butter and lightly flour it.

Slap it around on the counter a bit like your Grandmother used to do, and roll it up in to a ball and plonk it on a greased/floured baking sheet, or a longer shape if you want to use a loaf tin.

Cover with a tea towel, and leave it to rise for about 60mins, you should notice it has grown (or spread if you’re not using a tin).

Place on a middle/top shelf of the oven for around 25-30 mins – a thermometer in the centre should read in excess of 95°C for it to be cooked. Or turn it over and tap the bottom – if it sounds hollow it’s probably done. Return to the oven for a few more mins if you’re unsure or you want a darker colour crust.

An option while baking is to place a baking sheet on the bottom of the oven and carefully pour in a mug of boiling water before you close the oven door – this will create steam and a very crusty loaf.

Allow to cool on a rack uncovered (for crusty) or under a tea towel (softer crust) before slicing. If you slice too early that steam inside will not have evaporated and the crumb will be stodgy.

Sure there is a bit of waiting around in this recipe, but the actual work is no more than six minutes. Slice big doorstops and eat with plenty of salted butter!