• 25 minutes
  • cooking icon 13 minutes
  • 25 hours 30 minutes


For 1 bread(s)

Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour in the water and mix well. Add the salt. Continue to knead it into a smooth dough.
  2. Add small amounts of the extra water. When all the water has been absorbed, add the olive oil as well. Cover with a kitchen towel and allow to rise for 30 minutes.
  3. Sprinkle some flour on your work surface and place the dough on it. Press it into a rectangular shape. Stretch the dough a little and fold in half on the longest side. Turn it a quarter turn, stretch again and fold in half. Repeat this twice more. Stretch and fold in half a total of four times. This is known as the "stretch and fold” technique. You will notice that this has made the dough a bit firmer.
  4. Grease a plastic bowl, preferably rectangular in shape, with olive oil. Place the dough in it. Put the lid on the bowl. Then allow it to rise in the refrigerator for 24 hours.
  5. Sprinkle your work surface liberally with flour and gently "pour" the dough onto it. Gently stretch it into a rectangle 3 cm thick. Cut it into rectangles according to the desired size. Sprinkle the dough pieces well with flour. Place them on a baking tray, cover with a kitchen towel and allow to rise for 60 minutes.
  6. Preheat the oven to 240°C. Slide the baking tray into the oven and bake for 12 to 13 minutes. If your oven allows it, leave the oven door ajar for the last two to three minutes. This allows the steam to escape and you get a crispier crust. Remove from the oven and let the loaves cool on a wire rack.


As this will be a very sticky dough, it is best to work with a food processor

For a good crispy crust, you can add some steam. Put a bowl of pebbles in the oven for this. Let it heat up. Just after baking, pour half a teaspoon of water onto the pebbles. Be careful not to get burn by the steam.

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