Label
All
0
Clear all filters
Appears in

By John Campbell

Published 2001

  • About
The bread is then shaped into loaves or rolls. I prefer loaves as their longer cooking time helps the bread develop a good crust. To make loaves, weigh the dough into 400-600g/1-1¾lb portions and form them into rounds (or cylinders for placing in bread tins). Alternatively, to make rolls, weigh the dough out into 30-40g/1-1½oz portions. Place the molded dough on a baking sheet lined with baking parchment, or in a bread tin, and cover with a thin damp towel. Leave the dough to prove again until it has risen by around two-thirds and the texture is the same as that achieved during the first proving.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title