The Essential White Loaf

I love home-made white bread, springy and tender-crumbed, with a crust dusted with oven-caramelized flour. The best tip I can give you for making good white bread with a light crumb that lasts longer before going stale – which is ever the problem with home-made bread – is to plead with you to use old potato water as the liquid. By this, I just mean the water in which peeled potatoes have cooked. Remember, though, to check the saltiness of the water before throwing in the full amount of salt