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How to bake bread at home

Beginners’ bread recipe – an easy artisan homemade loaf

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Beginners bread recipe served with butter

A simple loaf that went down a storm with everyone.

A homemade artisan bread recipe that’s ideal for the novice baker

One of my biggest regrets as a cook is that I didn’t learn to bake bread earlier in my career.

For too many years I believed making artisan bread was a complicated business. A dark art that demanded years of sweat and toil before even the most gifted apprentice was ready to fill his master’s breadmaking clogs.

The day our local artisan baker retired changed all that.

Our restaurant’s supply of good bread was cut off. The plastic industrial loaves weren’t any substitute. There was no alternative, I had to learn to bake bread to match the fresh, traditional cuisine the restaurant was known for.

And to my surprise, it wasn’t that difficult.

For over five years our kitchen baked bread for the restaurant and then for our Deli. This white bread recipe was our first daily bake. A simple loaf that went down a storm with everyone.

On the day it’s baked it’s amazing! And it’s great fresh for two or three days after. But toasted – Wow! Incredible.

It’s the bread recipe I wish I’d had when I was a young chef.

Its simplicity would have tempted me to try it. The amazing results would have instantly given confidence and joy to my baking. And it would have kicked off my breadmaking career many years sooner.

I do not claim to be a master baker. I’ll never win a prize for my beautifully platted loaves or the delicacy of my croissants.

But I can make a delicious loaf of bread – and so can you!

Enjoy!

FYI Every technique used to make this loaf is explained in detail here.

How to bake bread at home

Beginners Artisan White Bread Recipe

movementandnutrition.co.uk
This loaf is the perfect introduction to breadmaking.  
The recipe introduces all the basic hand techniques you need to make fantastic bread. Yet the dough is forgiving in the hands of a novice. No loaf will flop and your worst attempt will be better than any shop-bought alternative.
And it's a loaf that's sure to be a favourite with all the family.
Hang up your reticence, roll up your sleeves and give it ago – you won’t regret it!
Step-by-step instructions for all the hand technique used in the recipe here
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Proving time 18 hrs
Total Time 55 mins
Course Bread
Cuisine British, Scottish
Servings 1 loaf

Ingredients
  

Pre-ferment

  • 135 grams Strong white flour
  • 95 ml water
  • 1 tsp extra virgin olive oil
  • 1 pinch dried yeast
  • 1 pinch salt

Final Dough

  • 400 grams strong white flour
  • 280 ml warm water
  • 3 tsp extra virgin olive oil
  • 1 tsp dried yeast
  • 1 tsp salt
  • pre-ferment

Instructions
 

Pre-ferment

  • Weigh the flour into a large bowl
  • Make a well in the centre
  • Sprinkle the salt around the outside edge of the flour avoiding the well in the centre
  • Add the pinch of yeast into the well
  • Stir with a cutlery knife slowly incorporating the flour into the water
  • When the flour and water mix is too heavy for your knife, briefly work the dough with your fingers until it forms a ball
  • Cover with cling film and leave overnight at room temperature

Final Dough

  • Mix the dried yeast into the warm water
  • Weigh the flour into a bowl with the salt and olive oil
  • Add the pre-ferment in walnut sized pieces
  • Pour in the water and yeast mix
  • Use your fingers to blend the dough together
  • Scrape the dough from the bowl onto your kitchen table
  • Knead the dough for 10 minutes
  • Return the dough to the bowl, cover with oiled cling film and leave in a warm place to prove for 2 hours. Fold the dough once approximately midway through the prove
  • Turn the dough onto your table and pre-shape it
  • Cover with cling film and leave to rest for 5 minutes on the worktop
  • Shape your dough into your desired loaf – round, bloomer or loaf tin
  • Place on an oiled baking sheet or in your loaf tin
  • Return to the warm place for final proving of ¾-1¼ hours

Baking

  • Preheat your oven to 240˚C /465˚F with a heavy roasting tin on the bottom shelf
  • 2 minutes before baking moisten your oven with ice cubes
  • Score your loaf
  • Put your loaf on the oven's middle shelf
  • Pour a cup of boiling water into the roasting tray before you close the oven door. (Take care to protect your hands and face, steam can scald)
  • After 15 minutes your loaf should have started to colour and reached its maximum volume. Carefully remove the roasting tray
  • Don't fully close the oven door. Leave the oven door very slightly ajar for the rest of the baking time
  • Bake for a further 25-30 minutes
  • When ready remove your bread and cool on a wire rack

Notes

If you’re unsure of any of the breadmaking techniques in this recipe there are step by step instructions in this article.

How to make bread at home – an essential guide to baking homemade bread


Edinburgh yoga teacher, kettlebell coach and nutritionist
Keyword beginners bread recipe, easy bread recipe, homemade bread recipe, white bread recipe
Beginners bread recipe nutritional information
About Movement and Nutrition - Ralph Brooks Nutritionist, kettlebell instructor, yoga teacher
Ralph Brooks, ANutr
Ralph Brooks Registered Associate Nutritionist Edinburgh

Hi, I’m Ralph

I’m an Associate Registered Nutritionist with over 25 years’ experience as a professional chef.

My passion is helping individuals gain control of their diet to achieve food freedom and health in today’s broken nutrition environment.

I’m based in Edinburgh and provide 1-2-1 online nutrition coaching and support across the U.K.

Book a FREE 15min Consultation

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Summary
recipe image
Recipe Name
Beginners Artisan White Bread Recipe
Author Name
Ralph Brooks
Published On
2021-05-27
Preparation Time
20M
Cook Time
35M
Total Time
55M

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