Bread
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Margaux Ferrand
-
- Total Time
- 2hrs 15mins
-
- Serves
- 6
-
- Calories
- 315
When scoring the bread, cut the surface of the dough with a sharp blade quickly and smoothly, the incision must be made at slight angle. The cut should be clean, precise, and at least 1 cm deep. User generated recipes have not been tested by Kenwood.
recipe updated Feb 21, 2024
Ingredients
-
- Salt
- 10 g
-
- Sugar
- 12 g
-
- Sourdough starter
- 20 g
-
- Bread flour
- 500 g
-
- Water
- 320 g
-
- All purpose flour
- as needed
Tools
-
Oven
-
Parchment paper
-
Cooking Chef XL
-
Baking sheet - 18 x 13"
-
Cooking chef xl bowl
-
Lightly floured surface
Step preview
- Line a clean baking sheet with parchment paper
- Attach the Dough Tool
- Add salt, sugar, sourdough starter, bread flour and water to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted until well combined - 5 min, Speed Min
- Mix with splashguard fitted - 10 min, Speed 1
- Remove the Dough Tool
- Heat with splashguard fitted - 1 hr, 30°C, Speed OFF
- Transfer dough to lightly floured surface
- Knead to remove the air bubbles
- Shape the bread
- Transfer dough to baking sheet
- Sprinkle with all purpose flour
- Slash top of dough with knife or blade
- Leave - 30 min
- Pre-heat oven - 220°C
- Place a small oven proof container filled with boiling water on to the bottom of your oven
- Bake - 10 min, 220°C
- Bake - 20 min, 180°C
- To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes
- Serve