Please can I have your fav basic make by hand white bread recipe?

[RememberToPlaywiththeKids]

I am in possession of some extra strong flour and want to start making our own bread each day.

I'm also happy to start the night before and leave in fridge overnight etc

Also - when a recipe says to 'knock it back' what does that mean?

I only knead once. So after it's risen i only handle it enough to knock out the air and then re shape it. Kneading does a couple of things...mixes thoroughly. Incorporatesthe oxygen the yeast needs, and mostly stretches gluten so the bread can rise when the yeast gives of co2. When you "prove" or rise bread your are testing that all of these aspects are working ok, ie, that you hard kneaded enough. So if it risess there is no knead to knead again...oops.

An aside... In t'olden days "Prove" used to mean "test"...that's why the proof of the pudding is in the eating.

Remember the post i wrote before about stretching a bit of the dough to make a little window...so you can see through a translucent bit...then it's kneaded enough.

That's great and makes perfect sense - thank you! Sorry to be a bit slow

3 parts flour 2 parts water, old dough, yeast and salt.

So 600g flour and 400g water ( I weigh the water because its volume is temperature dependent) for example. It will give a sticky dough - don't worry, because if you add too much flour the loaf will be relly heavy & dry. To minimise the mess I use a Kenwood with a dough hook.

I keep a bit of dough to put in the next loaf to give it more flavour.

Knead, leave for a couple of hours and re knead then shape and leave for second rise.

If you need more time between the stages put the dough in the fridge or use less yeast to retard it. I put my in the fridge overnight after it has been shaped.

No need to apologise remember, just glad it's clear. I sometimes think my posts have a certain mud like quality.