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Crusty White Loaf

Ese Kousin, executive chef for Black Label Events – the catering arm of AFC Bournemouth at the Vitality Stadium – always makes fresh bread as part of his match day hospitality.


  1. Weigh all the ingredients separately before you start.
  2. To make the dough start by putting the salt and bread flour into a Hobart mixing bowl.
  3. Dissolve the yeast in 500ml of the water.
  4. Start to mix on a slow speed then add the yeast, honey and oil.
  5. Add the water to the flour and mix together for about 8 minutes till you have a dough.
  6. Put the dough in a large bowl and cover with a cloth and leave to prove until the dough doubles in size.
  7. Portion the dough into eight equal portions then put into your bread tin or roll into a ‘log’ shape.
  8. Place on to your baking tray and again prove the dough till double in size.
  9. We use the Tom Chandley oven on 250°C for 35-40 minutes and 8 minutes on a steam setting.