18/12/2024
It’s a cold and windy morning here in Hertfordshire—perfect for a bit of next-level artisan baking. This recipe for Soft White Bread with Lard is crafted with care to give you a stunning loaf with a soft, tender crumb and a beautifully crisp crust. It’s designed for the home baker who wants to move beyond bakery-style results into true artisan bread-making.
Soft White Bread with Lard, Autolyse, and Perfect Crust
Ingredients
• 530g bread flour or all-purpose flour
• 320ml lukewarm water (37–40°C / 98–104°F)
• 7g (2 tsp) instant yeast
• 1 tbsp brown sugar or honey
• 30g lard, melted butter (cooled), or vegetable/olive oil
• 10g salt
• 1 tsp malt powder (optional, for flavor and browning)
Method
1. Activate the Yeast:
• In a large bowl, mix 320ml lukewarm water, 7g yeast, and 1 tbsp brown sugar or honey.
• Let sit for 5 minutes until frothy.
2. Add the Fat:
• Stir in 30g lard (or melted butter/oil) after the yeast has activated. This step ensures proper fermentation.
3. Form the Rough Dough (Pre-Autolyse):
• Add 530g flour and 1 tsp malt powder (if using) to the yeast mixture.
• Mix until a shaggy dough forms, ensuring all the flour is hydrated.
4. Autolyse:
• Cover the bowl and let the dough rest for 20 minutes. This process enhances gluten development naturally.
5. Add Salt and Knead:
• Sprinkle 10g salt over the dough.
• Knead using a stand mixer with a dough hook for 5 minutes (or knead by hand for 8–10 minutes) until smooth and elastic.
6. First Rise:
• Lightly oil a bowl, place the dough inside, and turn to coat.
• Cover and let rise in a warm spot for 1–2 hours until doubled in size.
7. Shaping and Second Rise:
• Gently deflate the dough and flatten it into a rectangle approximately 20–25 cm (8–10 inches) wide and 30–35 cm (12–14 inches) long.
• Roll the rectangle tightly into a log shape using three firm rolls, maintaining surface tension.
• Place the dough seam-side down into a greased loaf tin for a classic shape or free-form on parchment paper for a rustic loaf.
• Cover and let rise again for 30–45 minutes until puffy.
8. Slashing the Dough:
• Lightly sprinkle the top with flour.
• Use a sharp knife or razor blade to slash diagonally (for free-form) or lengthwise (in a tin) about ⅓ inch deep.
• Why Slash? This prevents cracking and allows the bread to expand fully during baking, giving it a professional artisan finish.
9. Bake with Steam:
• Preheat the oven to 210°C (410°F). Place a baking stone or tray on the middle rack and a metal tray on the bottom.
• Add 5 ice cubes to the bottom tray just before placing the bread in the oven. Bake for 20 minutes, turning halfway for even baking.
10. Lower Temperature and Finish Baking:
• Reduce the oven to 190°C (375°F) and bake for another 20 minutes until golden and crisp.
11. Cool Completely:
• Transfer to a wire rack and let cool for 45 minutes to 1 hour before slicing.
Notes for Artisan Baking
1. Steam:
Steam is the secret to creating a crisp, golden crust while allowing the bread to expand fully (oven spring). By gelatinizing the surface starches, it produces the glossy, crackly finish that elevates your loaf to artisan status. Use 5 ice cubes in a preheated metal tray to generate steam at home.
2. Autolyse:
This step is vital for artisan bread. It allows the flour to fully absorb water and promotes enzymatic activity, breaking down proteins and starches for better gluten development and enhanced flavor. It also reduces kneading time, preserving the dough’s structure.
3. Shaping Before Baking:
Proper shaping creates structure and ensures an even rise. Flattening the dough into a 20–25 cm x 30–35 cm rectangle and rolling it tightly maintains tension on the surface, resulting in a beautifully domed loaf.
4. Adding the Fat After Proving the Yeast:
This technique prevents fat from inhibiting yeast activity or gluten formation, ensuring a tender crumb without compromising the dough’s rise and structure.
Nutritional Breakdown (Per Slice, ~40g):
• Calories: ~100 kcal
• Carbs: ~18g
• Protein: ~3g
• Fat: ~2g
• Fiber: ~1g
This recipe takes bread-making into the realm of artisan craftsmanship. Let me know how it turns out—it’s sure to become a centerpiece at your table this Christmas! 🌬🍞
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