THE SATURDAY WHITE BREAD

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The Saturday White Bread image

This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

Provided by Ken Forkish

Categories     Bread     Bake     Peanut Free     Fat Free     Soy Free     Dairy Free     Tree Nut Free     Vegetarian     Vegan

Number Of Ingredients 4

1000 g (7¾ cups/100%) all-purpose flour
720 g (3⅛ cups/72%) water (90°F to 95°F)
21 g (1 Tbsp + 1 scant tsp/2.1%) fine sea salt
4 g (1 tsp/0.4%) instant dried yeast

Steps:

  • Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.
  • Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.)
  • Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.
  • Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C). If the final mix temperature is cooler, don't worry, it will just take longer to fully rise (in this case tripling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you make the recipe, you can adjust the final mix temperature by using warmer or cooler water.) Cover the tub and let the dough rise.
  • Fold: This dough needs two folds. It's easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's okay to fold later; just be sure to leave it alone for the last hour of rising.
  • To fold the dough, dip your active hand in the container of warm water to wet it so the dough doesn't stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.
  • When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it's ready to be divided.
  • Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it.
  • With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you'll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper.
  • Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball. Place each seam side down in its proofing basket.
  • Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a non-perforated plastic bag.
  • Plan on baking the loaves about 1¼ hours after they are shaped, assuming a room temperature of about 70°F (21°C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour: Poke the rising loaf with a floured finger, making an indentation about ½ inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and ready to bake. With this bread, 15 minutes can make the difference between being perfectly proofed and collapsing a bit.
  • Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. Alternatively, you can keep the second loaf in the refrigerator overnight, in its proofing basket inside a non-perforated plastic bag, and bake it early the next morning; if you do this, put the second loaf in the refrigerator immediately after shaping.
  • Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven.
  • Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising-the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).
  • Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
  • Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.

Shaheer Ahmed
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This is a great recipe for a classic white bread. It's easy to make, and it always turns out delicious. I love it toasted with butter and jam.


Omar Bouabid
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I was really happy with this recipe. The bread was easy to make, and it turned out perfectly. It was light and fluffy, with a slightly chewy crust. I will definitely be making this bread again.


Mokgadi setjie
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This bread is amazing! It's the best white bread I've ever had. It's so soft and fluffy, and it has a perfect golden crust. I will definitely be making this bread again and again.


Natasha Mukweza
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I've made this bread several times now, and it's always a hit. It's so soft and fluffy, and it has a great flavor. I highly recommend this recipe.


Maddona Samimi
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This is my go-to recipe for white bread. It's so easy to make, and it always turns out delicious. I love the way it smells when it's baking.


Hasib Shek
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I'm a big fan of this recipe. The bread is always perfect. It's light and fluffy, with a slightly chewy crust. I love it toasted with butter and jam.


brenda arrieta
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This bread is fantastic! I love the way it turned out. It's so soft and fluffy, and it has a beautiful golden crust. I can't wait to try it with different toppings.


Chloe Johnson
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I'm so glad I found this recipe! I've been looking for a good white bread recipe for a long time. This bread is perfect. It's soft, fluffy, and has a delicious flavor. I'll definitely be making this bread again and again.


Epic Entertainment
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This is a great recipe for a classic white bread. The bread is light and fluffy, with a slightly chewy crust. It's perfect for sandwiches, toast, or just eating plain. I highly recommend this recipe.


Serwer Ali
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I was really impressed with this recipe. The bread was so easy to make, and it turned out beautifully. The crust was golden brown and crispy, and the inside was soft and fluffy. I will definitely be making this bread again.


zaion fermin
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This bread is amazing! I've never been much of a baker, but this recipe was so easy to follow. The bread came out perfect, and it was so delicious. I'll definitely be making this again.


Atifsamr Atifsamr
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I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The bread turned out perfectly. It's light and airy, with a slightly chewy crust. I can't wait to try it with different toppings.


Renato Abrazaldo
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This is the best white bread recipe I've ever tried! The bread is so soft and fluffy, and it has a perfect golden crust. I will definitely be making this bread again and again.