- 2.25 kg bread flour
- 7/12 tsp salt
- 75g yeast
- 225ml water
- 1375ml water
Ingredients
Method
Sieve salt and flour.
Mix yeast, sugar and 225ml water (dissolve).
Once yeast is foaming add to flour mix.
Knead for 10 minutes.
Add water and any flavouring you need.
Prove until double in size, knock back roll into shapes.
Prove again.
Cook.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
