White bread made in an electric mixer. Long mixing times used compared to hand kneading, relative little yeast used.
- 950 g white bread flour
- 50 g fine ground rye flour
- 600 g water
- 20 g yeast
- 18g salt
- 40 g butter
1. Mix flour and water four 3 minutes on low speed. Leave to rest for 15 minutes (in the mixing bowl). Partly a autolyse phase (not too long).
2. Add the yeast and mix again for 3 minutes on low speed. After 3 minutes add the salt and the diced butter while the mixing continues. Mix for another 3 minutes. Finalize with 1 minute on high speed.
Turn out the dough on a floured work surface, form gently into a ball and leave to rise for half an hour.
3. Divide the dough in 2 equal parts. Form each into a ball and leave to rest for 15 minutes.
4. Form the loaves again. Put on a floured baking tin seam side up. Leave to rise for 30 minutes.
5. Turn the loaves onto a greased or floured baking tin. Avoid deflating too much the dough. Leave to rise for a final 40 minutes.
6. Bake in a preheated oven at 220 C for about 35 minutes. Check if done by tapping underneath.
Leave to cool on a wire rack.