Homemade Bread | Keep Cooking and Carry On | Jamie Oliver

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650 ml (22 fl oz| 2 3/4 C) tepid water
1 packet dry yeast
optional: pinch of sugar or honey
1 kilo strong flour
Nice pinch of salt


Put water in large bowl.
Add yeast
Mix it up with fork
Add most of the flour saving some for kneading and dusting
Mix it up with a fork initially
Add salt
Start kneading with fingers then progress to hands
When it gets sticky add flour and continue kneading in bowl
When it leaves the bowl mostly clean remove from bowl
Dust with flour, flat surface and dough, knead
Form into a ball, dust with flour and place in bowl
Cover with damp cloth and leave it until double in size (~ 1 to 1 1/2 hours)
Punch it down, take it out and dust with flour before kneading it again
Divide in half, knead into ball
Dust with baking sheet with flour, place one dough ball on pan, shape as desired
Let dough rest for 1 to 1 1/2 hour to double in size
Bake 180 C/ (356 F) for 35 minutes


Flour
5 lbs = 2.27kg
2.2 lbs = 1kg