top of page

Toast Bread

Updated: Oct 24, 2021

If you are tired of the industrial stuff, this is a fine-pored and soft bread, which shows its true flavour only toasted. For a better result you can replace the butter with lard, it will give an old style signature to your sandwiches.

​Difficulty level:

Cooking Time:

​1 hour and 15 minutes (including ripening)

Oven Temperature:

​50˚C to ripen - Cook at 200˚C

Cooking Method:

​Static Oven, In a tin covered with an aluminium foil

This bread is a good starting point to experiment and work with doughs containing sugar and butter. The sugar will make the dough very soft, the butter will give a smooth structure to the gluten, finally the salt will bring everything together. Just be patient and do not hurry, let the mixer do the hard work for you

Ingredients for 1 box shape 24 cm long, 9 cm high, 12 cm wide:

Using Sourdough Starter

  • 420g White Flour (W220, PL 0,5/0,6)

  • 30g Kamut Flour (W130, PL 0,4/0,5)

  • 2g Diastatic Malt

  • 335g Water

  • 12g Salt

  • 150g Sourdough Starter

  • 35g Butter

  • 17g Sugar

Using Dried Yeast

  • 520g White Flour (W220, PL 0,5/0,6)

  • 50g Kamut Flour (W130, PL 0,4/0,5)

  • 2g Diastatic Malt

  • 365g Water

  • 12g Salt

  • 13g Dried Yeast

  • 35g Butter

  • 17g Sugar


  1. In the mixing bowl mix the yeast with the water and the malt until the yeast is almost dissolved.

  2. Add the sifted flour and start kneading using a stand mixer at speed 2 for 20 minutes.

  3. Add the sugar, and knead for 10 minutes.

  4. Let the dough rest for about 10 minutes

  5. Add half of the butter, knead for 5 minutes, then add the remaining butter and knead for other 5 minutes.

  6. Finally add the salt and knead for 5 minutes.

  7. The dough should be smooth and well off the sides of the mixing bowl.

  8. Remove the dough from the mixer and leave it to rest in the mixing bowl or a wood surface, covered with a bowl for about 1 hour

  9. Leave the dough to rest in a proving basket, or a glass bowl:

    1. Sourdough Starter: 12 hours at 25˚C covered with cling film, or until the dough has doubled its volume.

    2. Dried Yeast: 12 hours in a fridge (4˚C) covered with cling film, or until the dough has doubled its volume.

  10. After 12-hour, carefully place the dough on the lightly floured work surface, give it a cylindrical shape and slightly hammer it. After about 5 minutes of rest, the dough pieces gently beat long (about 25 cm long).

  11. Place the dough pieces with the smooth side up one after the other in a greased 1 kg box baking tin of 24 cm length.

  12. Close the box shape with an aluminium foil greased on the underside.

  13. Leave the dough for other 6 hours at 25˚C, then put it in the fridge (4˚C) until it double its volume.

  14. Place the tin pan in the cold oven, switch to 50°C and leave the dough ripen for 30 minutes. Then switch the oven to 200°C and bake the bread for 45 minutes.

  15. Remove the bread from the tin, place it on a plate or on the grid and bake for another 10 minutes at 200°C.

The raising phase is critical. I provided the time I usually follow to prepare this bread in a 24hour timeframe so that I can plan other tasks between each phase. I suggest you to use a monitor to know when the dough is ready. Place a little of dough in a straight glass (or any other container) mark the initial level and put 2 additional marks to mark the twofold and threefold points). Use it as your guide.

11 views0 comments

Recent Posts

See All


bottom of page