Lunchtime Bread

I won't go on for long, I'll just say one thing: bake your own bread, and you'll understand that store-bought simply can't compare. The warmth you put into your own baking always makes it kinder and tastier. And why "lunchtime bread"? Because you usually start kneading in the morning, and by lunchtime a fresh loaf is on the table. So, let's get started!

Lunchtime Bread

Homemade wheat bread made with a sponge starter and a crispy crust: start kneading in the morning, and a fragrant loaf is on the table by lunch.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Fermentation and proofing 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 1 loaf

Ingredients Method Notes

Ingredients

  

Sponge starter

• 200 ml water
• 2 g dry yeast
• 140 g wheat flour
• 24 g sugar

Dough

• 60 ml water
• 10 g butter
• 260 g wheat flour plus a little extra for dusting
• 6 g salt

Method

 

Sponge starter

1. Put all the sponge starter ingredients in a deep bowl and whip with a mixer on high speed for about 5 minutes. Cover with plastic wrap and place in a warm spot for 30 minutes.

Dough

1. Add the remaining dough ingredients to the sponge starter and knead well. You can add a little extra flour while kneading. Gather the dough into a ball.
2. Cover with plastic wrap again and place in a warm spot for 1.5 hours. After 30 and 60 minutes of fermentation, punch the dough down.

Shaping and baking

1. Place the dough on a floured surface and shape the loaf. Transfer it onto baking paper, cover with a towel, and let it proof for a final 45 minutes.
2. Score the loaf and put it in an oven preheated to 230-250 C for 30 minutes. Be sure to place a bowl of water in the oven - steam is needed during baking.
3. Take the finished lunchtime bread out and let it cool on a wire rack, and then it's ready to eat. Bon appetit!
   

Notes

The bowl of water in the oven is essential: the steam gives the bread a beautiful, crispy crust.