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Bread
James Sharman's white loaf, worked across three days: a pre-ferment mixed the first evening, the final dough built on it the next day, the bread baked on the third. Set the size below and the quantities scale from a 2,386g base.
What are you making?
Loaves are typically 600g, baguettes 250–300g.
Day 1 — pre-ferment
| Ingredient | Amount |
|---|---|
| Strong white bread flour | 445g |
| Plain flour | 155g |
| Cold water | 390g |
| Fast-action dried yeast | 10g |
Mix all four ingredients on low speed for 4 minutes. Cover and refrigerate overnight.
Day 2 — final dough
| Ingredient | Amount |
|---|---|
| Strong white bread flour | 875g |
| Fine salt | 35g |
| Caster sugar | 29g |
| Cold water | 495g |
| Fast-action dried yeast | 4.1g |
| Olive oil | 31g |
- Mix the flour, salt, sugar, water and yeast on low speed for 3 minutes. Rest for 10 minutes, then mix for a further 2 minutes.
- Add all of the day 1 pre-ferment and mix on low speed for 3 minutes. Rest for 10 minutes.
- Add the olive oil (31g) and mix for 1 minute. Rest for 20 minutes.
- Divide into 4 pieces of 600g and shape.
- Pinch off 40g, press it into a straight-sided jar, mark the level and cover.
- Cover the loaves and refrigerate overnight.
Day 3 — proof and bake
Judging the proof
Keep the jar covered and in the fridge with the loaves. The dough is ready to bake once it has risen 50–60% above the marked level. To confirm, press a floured fingertip 1cm into the side of a loaf: the dimple should fill back halfway within 3–5 seconds.
Baking
Heat the oven and a Dutch oven to 220°C, allowing 45 minutes for the cast iron to come up to temperature. Score the loaves straight from the fridge, transfer them to the hot pot and add a few ice cubes or a metal tray of water for steam. Bake for 30–40 minutes, until the crust is deep golden and the centre reads 93–96°C, probed through the side.
Cooling
Transfer to a wire rack, leaving the underside clear, and cool before slicing.