Please rise for the breadmaker…
…and get deflated by Tim Hayward.
The web, a natural home for obsessives, hosts a million amiable nutjobs with an exhaustive knowledge of hydration ratios or a personal sourdough culture with a pet name that they grew from their own belly-button fluff. I hope I am not one of those.
Do not worry, Tim.
Weigh 500g of strong white bread flour into the mixer bowl. Add one tsp of fast acting yeast, one tbsp of salt, three tbsp of olive oil and 395ml of water. (Every flour absorbs a precise and repeatable amount of water to turn into a workable dough, it’s just not consistent between batches and flour types.
You’re wrong about the belly-button fluff though. The best source for sourdough cultures are found under the belly of pregnant sows in Lower-Saxony, Germany at full moon. I’ve been there and watched it grow. My name is Nils and I bake bread on the internet.