One mix. Many ways to bake.
We designed KNEVA Classic Premix using high-quality bread flour with 13–14% protein, suited to European-style breads and long fermentation. From crusty loaves and ciabatta to focaccia and cinnamon rolls, one premix opens up many ways to bake.
Choose your bake before mixing. Each recipe uses one whole 280 g pack. Follow the matching recipe for water amounts, additional ingredients and baking instructions.
What would you like to bake?
▶ WATCH VIDEO
Hand-stretch your pizza
49 seconds · Press play below
Watch gentle pressing, the final stretch, topping and baking. This demonstration uses KNEVA Classic Premix + 175 ml water, makes two dough balls and shows one pizza after overnight cold fermentation. It is a separate hand-stretched pizza demonstration from the whole-pack pan-pizza recipe below.
Before you start
Follow your chosen recipe for the liquid and its temperature: water for the crusty bread recipes, milk for cinnamon rolls and sandwich loaf. Use a bowl, a spoon or spatula, a cover, oven gloves and a cooling rack.
The pack already contains salt, yeast and sourdough powder. Do not add more salt or yeast to the dough.
Oil is measured in grams. Pan sizes are measured inside. Use metal pans rated for the oven temperature.
All oven temperatures are for a conventional oven, fan off. Heat the oven fully before baking.
The overnight step differs: round loaf and sandwich loaf — chill after shaping. Focaccia, pizza, baguettes and ciabatta — chill the dough in the bowl before shaping or dividing. Cinnamon rolls — chill after cutting and arranging in the pan. For sandwich loaf and cinnamon rolls, refrigeration replaces the room-temperature final proof.
1 round loafBeginner · Start here
1 round loaf
Use one whole 280 g Classic premix pack.
Water: 185 g
Oil: none
Bake in: a 20–26 cm oven-safe pot with a lid, or a metal tray at least 25 × 30 cm.
Also: clean cloth, bowl, a little flour and oven-rated baking paper.
Overnight — recommended: Today: mix → counter first rise → shape → fridge second rise. Tomorrow: check → bake → cool.
Same day — alternative: Mix → counter first rise → shape → counter second rise → bake → cool. Skip the fridge.
Mix, rest and fold
Whole pack · No extra yeast or salt
Empty one whole 280 g pack into a bowl. Add 185 g room-temperature water.
Stir until no dry flour remains. Mark the dough level on the outside of the bowl. Cover and rest for 30 minutes.
Now stretch and fold
Wet your hands. Lift one edge of the dough and fold it into the middle. Turn the bowl a quarter-turn and repeat on all four sides. Four folds make one set.
Do three sets, with 30 minutes between sets. The sets happen about 30, 60 and 90 minutes after mixing. Keep covered between sets.
Technique shown using French T65 premix. Follow the Classic quantities and instructions on this page.
For Classic: four folds make one set. Do three sets, with 30 minutes between sets. The T65 video mentions two to three sets; follow three for Classic.
First rise on the counter
Both methods start the same way
For both overnight and same-day baking, keep the bowl covered on the counter. Allow about 2–4 hours from mixing, including the rests and folds.
Ready: the dough sits higher than the mark, with a rounded top and small bubbles. It looks airy and wobbles when you gently shake the bowl.
When ready, shape it in step 3. The round loaf goes into the fridge after shaping, if you choose overnight baking.
Shape one round loaf
A little flour helps prevent sticking
1. Fold the edges in
Lightly flour a clean table. Gently tip out the dough. Fold the edges into the middle.
2. Make it round
Turn the folded side DOWN. Cup both hands around the dough. Gently pull it towards you to make a smooth, round ball.
3. Put it in the bowl
Line a bowl with a clean cloth. Dust the cloth well with flour. Put the dough in, folded side UP. Cover.
Technique shown using French T65 premix. Follow the Classic quantities and instructions on this page.
The video uses a floured proofing basket. A well-floured, cloth-lined bowl works too, as shown in this guide. Place the dough folded side up and cover.
Second rise: choose one
After shaping · Follow one option
Overnight after shaping
12–16 hours in the fridge
Keep the shaped dough covered in its cloth-lined bowl. Refrigerate at about 4°C.
Next day, look for a slightly taller, rounded loaf. If it is still tight and barely risen, leave it covered on the counter until puffier.
Bake the same day
About 1–3 hours on the counter
Leave the shaped dough covered on the counter until taller and soft.
Press gently with a floured finger. The dent should return slowly, leaving a small mark. If it springs back quickly, give it more time.
Start heating the oven and equipment towards the end of this rise. Check the dough, not just the clock.
Technique shown using French T65 premix. Follow the Classic quantities and instructions on this page.
Watch how the dough wobbles and the gentle press returns slowly. Use the finger check for the same-day, room-temperature proof. For overnight dough, follow the fridge instructions above.
Heat, cut and bake
Choose one baking method
Heat the oven to 230°C with your pot and lid, or tray, stone or steel, inside. Let the oven and equipment heat fully.
Overnight: keep ready dough covered in the fridge while the oven heats. Same day: keep it covered on the counter. Overnight dough that needs more rise time also stays covered on the counter until ready.
When the oven is hot and the dough is ready, turn it onto oven-rated non-stick baking paper. Remove the bowl and cloth. The folded side now faces DOWN. Cut one line across the top, about 5 mm deep.
Pot with a lid — Dutch oven
Use oven gloves. Lift the dough and paper into the hot pot. Bake 20 minutes at 230°C, lid on. Remove the lid, then bake 12–15 minutes more at 220°C, until golden brown.
Tray, stone or steel — alternative
Carefully place the dough and paper on the hot surface. Bake at 230°C for about 25–35 minutes total, until golden brown.
Steam for the first 10–20 minutes: use a separate oven-safe metal pan of hot water on a lower rack. Carefully remove it using oven gloves, then finish baking. Keep your face away from steam and keep water off hot oven glass.
Technique shown using French T65 premix. Follow the Classic quantities and instructions on this page.
Tray, stone or steel method: follow the Classic instructions above, including 25–35 minutes total at 230°C and steam for the first 10–20 minutes. For a pot with a lid, follow the separate Dutch oven instructions.
Cool before cutting
About 8–10 slices · Serves 2–4 as part of a meal
Cool completely on a wire rack — at least one hour. Then slice and enjoy. Your round loaf is finished.
Technique shown using French T65 premix. Follow the Classic quantities and instructions on this page.
Cool completely on a wire rack for at least one hour before slicing. This finished loaf was baked with French T65 premix; your Classic loaf may look different.
1 focacciaBeginner · Soft dough in a pan
1 focaccia
Use one whole 280 g Classic premix pack.
Water: 210 ml
Olive oil: 30 g total — 10 g in the dough, 10 g for the pan, 10 g on top.
Pan: 20 × 20 cm metal pan, at least 4 cm deep. Measurements are inside the pan.
Overnight — recommended: Today: mix and fold → fridge first rise in the bowl. Tomorrow: spread in the pan → counter second rise → dimple → bake.
Same day — alternative: Mix and fold → counter first rise → spread in the pan → counter second rise → dimple → bake.
Mix, rest and fold
Whole pack · No extra yeast or salt
Empty one whole 280 g pack into a bowl. Add 210 ml room-temperature water and 10 g olive oil.
Stir until no dry flour remains. Mark the dough level on the outside of the bowl. Cover and rest for 30 minutes.
Now stretch and fold
Wet your hands. Lift one edge of the dough and fold it into the middle. Turn the bowl a quarter-turn and repeat on all four sides. Four folds make one set.
Do three sets, with 30 minutes between sets. The sets happen about 30, 60 and 90 minutes after mixing. Keep covered between sets.
First rise: choose one
Keep the dough together in the bowl
Check the dough, not just the clock. Warm kitchens can be faster.
Spread in the pan
Use the pan size listed above
Spread 10 g olive oil over the bottom and sides of your metal pan. Gently tip in the dough.
With oiled fingers, gently ease it towards the edges. If it pulls back, cover for 20 minutes, then try again. Do not force or tear it.
Second rise on the counter
Both methods need this rise after spreading
Cover with a lid or clean food-safe bag that leaves room above the dough. Keep the cover off the dough.
Overnight dough: allow about 2–3 hours after putting it in the pan. Same-day dough: allow about 1–2 hours. Cold dough may need longer.
Ready: visibly puffier, with bubbles near the edges. The dough should wobble gently when you shake the pan. Check the dough, not just the clock.
Towards the end of this rise, heat the oven to 230°C. Keep the dough covered on the counter while the oven heats.
Dimple and bake
No steam pan needed
When the dough is puffy and the oven is hot, drizzle the remaining 10 g olive oil on top.
With oiled fingers, press down through the dough to make dimples. Add rosemary and a little flaky salt if wanted.
Bake at 230°C for about 20–25 minutes, until the top is golden and the base is cooked and lightly crisp.
Cool and cut
Use oven gloves for the hot pan
Leave in the pan for 5 minutes, then carefully move to a wire rack. Cool for about 20–30 minutes before cutting.
1 pan pizzaBeginner · No pizza peel needed
1 pan pizza
Use one whole 280 g Classic premix pack.
Water: 195 ml
Olive oil: 20 g total — 10 g in the dough, 10 g for the pan.
Pan: 20 × 25 cm metal pan, at least 3 cm deep, rated for 240°C.
Toppings: about 80 g thick sauce and 100–125 g low-moisture mozzarella, plus a light amount of other toppings.
Overnight — recommended: Today: mix and fold → fridge first rise in the bowl. Tomorrow: spread in the pan → counter second rise → bake plain → top → finish baking.
Same day — alternative: Mix and fold → counter first rise → spread in the pan → counter second rise → bake plain → top → finish baking.
Mix, rest and fold
Whole pack · No extra yeast or salt
Empty one whole 280 g pack into a bowl. Add 195 ml room-temperature water and 10 g olive oil.
Stir until no dry flour remains. Mark the dough level on the outside of the bowl. Cover and rest for 30 minutes.
Now stretch and fold
Wet your hands. Lift one edge of the dough and fold it into the middle. Turn the bowl a quarter-turn and repeat on all four sides. Four folds make one set.
Do three sets, with 30 minutes between sets. The sets happen about 30, 60 and 90 minutes after mixing. Keep covered between sets.
First rise: choose one
Keep the dough together in the bowl
Check the dough, not just the clock. Warm kitchens can be faster.
Spread in the pan
Use the pan size listed above
Spread 10 g olive oil over the bottom and sides of your metal pan. Gently tip in the dough.
With oiled fingers, gently ease it towards the edges. If it pulls back, cover for 20 minutes, then try again. Do not force or tear it.
Second rise on the counter
Both methods need this rise after spreading
Cover with a lid or clean food-safe bag that leaves room above the dough. Keep the cover off the dough.
Overnight dough: allow about 2–3 hours after putting it in the pan. Same-day dough: allow about 1–2 hours. Cold dough may need longer.
Ready: visibly puffier, with bubbles near the edges. The dough should wobble gently when you shake the pan. Check the dough, not just the clock.
Towards the end of this rise, heat the oven to 240°C. Keep the dough covered on the counter while the oven heats.
Bake the plain base first
This helps the middle cook before adding toppings
Heat the oven to 240°C, with a rack in the lower third. The dough pan stays on the counter while the oven heats.
When the dough is puffy and the oven is hot, remove the cover. Bake the plain base, without toppings, for 8–10 minutes, until the surface is set.
Top and finish baking
The pan is hot · No steam pan needed
Use oven gloves to take out the pan. Add about 80 g thick pizza sauce, 100–125 g low-moisture mozzarella and a light amount of toppings. Cook meat toppings beforehand.
Bake for 10–15 minutes more at 240°C, until the centre is cooked, the cheese bubbles and the bottom is golden and crisp. Allow longer if needed.
Rest, lift out and cut
Use oven gloves and a wide spatula
Rest for 3–5 minutes. Carefully loosen the edges and lift onto a rack so the base stays crisp. Then cut and serve.
2 short baguettesAdvanced · More shaping practice
2 short baguettes
Use one whole 280 g Classic premix pack.
Water: 165 ml
Oil: none
Tray: metal, at least 25 × 30 cm.
Also: a little flour for shaping, oven-rated baking paper and a sharp blade or knife.
Overnight — recommended: Today: mix and fold → fridge first rise in the bowl. Tomorrow: check → divide and rest → shape → counter second rise → bake → cool.
Same day — alternative: Mix and fold → counter first rise → divide and rest → shape → counter second rise → bake → cool.
Mix, rest and fold
Whole pack · No extra yeast or salt
Empty one whole 280 g pack into a bowl. Add 165 ml room-temperature water.
Stir until no dry flour remains. Mark the dough level on the outside of the bowl. Cover and rest for 30 minutes.
Now stretch and fold
Wet your hands. Lift one edge of the dough and fold it into the middle. Turn the bowl a quarter-turn and repeat on all four sides. Four folds make one set.
Do three sets, with 30 minutes between sets. The sets happen about 30, 60 and 90 minutes after mixing. Keep covered between sets.
First rise: choose one
Keep the dough together in the bowl
Check the dough, not just the clock. Warm kitchens can be faster.
Divide and rest
Two equal pieces
Lightly flour a clean table. Gently tip out the dough. Divide into two equal pieces, about 220 g each. Loosely shape into short ovals. Cover for 15–20 minutes.
Shape short baguettes
Work with one piece at a time
1. Roll up
Gently pat one piece into a small rectangle. Roll up from one long edge, pressing lightly after each turn.
2. Close the long join
Pinch the long join closed. Turn the join DOWN.
3. Roll to length
Roll gently from the middle towards the ends. Aim for 20–25 cm long and even thickness. Leave the ends rounded.
Shrinking back? Cover for 5–10 minutes, then try again. Use gentle pressure.
Second rise on the counter
Both methods need this rise after shaping
Put both baguettes on the paper-lined tray, join DOWN, about 5 cm apart. Cover without letting the cover touch the dough.
For both overnight and same-day dough, leave on the counter for about 1–3 hours, until puffier and softer. Cold dough may need longer.
Gently press with a floured finger. The dent should return slowly, leaving a small mark. If it springs back quickly, give it more time.
This rise is extra time after shaping. There is no second overnight stay in the fridge.
Cut and bake
Use a sharp blade or very sharp knife
Towards the end of the rise, heat the oven to 230°C. Keep the baguettes covered on their tray on the counter.
When the oven is hot and the dough is ready, remove the cover. Cut one long line along each top, about 5 mm deep.
Bake on the same tray at 230°C for about 20–25 minutes total, until golden brown.
Steam for the first 10–15 minutes: use a separate oven-safe metal pan of hot water on a lower rack. Carefully remove it using oven gloves, then finish baking. Keep your face away from steam and keep water off hot oven glass.
Cool and enjoy
Your baguettes are finished
Move to a wire rack. Let the baguettes cool before cutting. Slice across for small pieces, or along the length for sandwiches.
2 small ciabattaOvernight · Gentle handling for an airy crumb
2 small ciabatta
Use one whole 280 g Classic premix pack. Mix today, bake tomorrow.
Water: 220 g cool water
Oil: none
Also: bread flour for dusting, a dough scraper, a flat transfer tray, non-stick baking paper rated for 230°C, a cooling rack and oven gloves.
Bake on: a baking steel, stone or sturdy metal tray. Use a separate oven-safe metal pan for steam.
Today: mix → rest and fold → let the rise begin → fridge in the bowl for 12–16 hours.
Tomorrow: check the dough → divide gently → transfer → final rise → bake → cool.
This is a wet, sticky dough. Build strength with folds, then preserve the bubbles when dividing. No extra salt or yeast. No tight rolling or scoring.
Mix and rest
Whole pack · 220 g water · rest 30 minutes
Empty one whole 280 g Classic premix pack into a bowl. Add 220 g cool water and stir thoroughly until no dry flour remains. Cover and rest for 30 minutes. The dough should be very soft and sticky; do not knead in extra flour.
Build strength with folds
3 sets × 4 folds · at about 30, 60 and 90 minutes
Wet your hand. Lift one edge of the dough, stretch gently without tearing, and fold it over the middle. Turn the bowl a quarter-turn and repeat until you have folded all four sides. Four folds make one set. Do three sets, about 30, 60 and 90 minutes after mixing. Keep covered between sets. The dough should become smoother and hold together more strongly.
Refrigerate overnight
Start the rise, then 12–16 hours in the fridge at about 4°C
After the last fold, let the covered dough rest until it starts to puff up and shows a few bubbles, roughly 30–60 minutes more. It does not need to double. In tropical weather, refrigerate sooner if it is already noticeably puffy. Cover well and refrigerate at about 4°C for 12–16 hours, allowing room for expansion.
Let the dough become airy
Next day · follow the dough’s readiness signs
The next day, keep the dough covered at room temperature until visibly aerated, jiggly and roughly 1½–2 times its original mixed volume. Allow about 1–2 hours if it is still tight and cold; shorten this if it is already very puffy. Check the dough rather than waiting for a fixed time.
Divide gently
Keep the bubbles · two equal pieces
Flour the work surface generously and lightly flour the top of the dough. Ease the dough out with a scraper, keeping the bubbles intact. Gently ease it into a rectangle about 20 × 18 cm. Cut once down the middle with a floured scraper to make two pieces about 10 × 18 cm. Do not punch down, roll tightly or shape into balls. With floured hands and a scraper, support each piece and transfer it to oven-rated non-stick baking paper on a flat tray. Gently lengthen only if needed; leave at least 5 cm between pieces.
Final rise and heat the oven
45–75 minutes · preheat at 230°C, fan off
Cover without touching the dough, using an inverted deep tray or a roomy cover. Let rise for about 45–75 minutes, until the pieces look lighter and puffy and wobble gently when the tray moves. Meanwhile, heat a conventional oven, fan off, to 230°C with a baking steel, stone or sturdy metal baking tray on the middle rack. Allow at least 30 minutes for the surface to heat fully, or follow its maker’s longer preheat guidance. Put a separate oven-safe metal pan on a lower rack for steam.
Bake without scoring
230°C for 10 minutes with steam → 220°C for 12–15 minutes dry
Do not score the ciabatta. Use the flat tray as a peel to slide the dough and paper onto the hot baking surface. Carefully add about 150 ml hot water to the separate metal steam pan and close the door. Bake at 230°C for 10 minutes. Wearing oven gloves and keeping your face away from steam, carefully remove the steam pan; keep it level if water remains. Lower the oven to 220°C and bake for another 12–15 minutes, until well browned with a crisp base. Add a few minutes if the sides remain pale. Use baking paper rated for 230°C and trim excess edges; keep water off hot oven glass.
Cool and serve
Cool at least 45 minutes before cutting
Transfer to a wire rack and cool for at least 45 minutes before cutting, so the crumb can set. Slice horizontally for sandwiches or tear into pieces for dipping. Enjoy on the day of baking; freeze fully cooled bread for longer storage.
Your ciabatta are ready. Slice for sandwiches or tear into pieces for dipping.
Choose another recipe ↑6 cinnamon rollsMilk, butter & cinnamon · Same day or overnight
6 cinnamon rolls
Turn one whole 280 g Classic premix pack into soft, buttery cinnamon rolls.
Dough: 280 g Classic premix, 170 g room-temperature whole milk, 30 g white sugar and 30 g softened unsalted butter. Keep up to 10 g extra milk available if the rested dough is dry or stiff.
Filling: 30 g softened unsalted butter, 50 g brown sugar and 5 g ground cinnamon.
Optional glaze: 40 g icing sugar and 10 g milk.
Also: a small extra dab of butter for the pan, a little flour for rolling, baking paper, a rolling pin, a sharp knife or unflavoured dental floss, a cover, oven gloves and a cooling rack.
Pan: 20 × 20 cm inside, at least 6 cm deep, metal.
Same day: mix → rest → knead in butter → first rise → fill, roll and cut → final proof → bake → glaze.
Overnight option: refrigerate the shaped rolls instead of the room-temperature final proof. Next day, check the proof before baking.
No extra salt, yeast or egg is needed. Sugar and butter can slow the rise. Follow the dough’s volume and softness, allowing more time when needed. This recipe contains wheat and milk.
Mix and rest
Whole pack · 170 g milk · rest 20 minutes
Empty one whole 280 g Classic premix pack into a bowl. Add 170 g room-temperature whole milk and 30 g white sugar. Stir until no dry flour remains. Cover and rest for 20 minutes. If the rested dough is still dry or stiff, work in extra milk 5 g at a time, up to 10 g, until pliable. No extra salt or yeast is needed.
Knead in the butter
30 g butter in 3 portions · smooth, elastic and slightly tacky
Knead for about 3–5 minutes to bring the dough together. Add 30 g softened unsalted butter in three portions, kneading each portion in before adding the next. Continue kneading for about 6–10 minutes, or longer as needed, until smooth, elastic and slightly tacky. A small piece should stretch into a thin sheet before tearing. Avoid adding lots of flour; use a scraper if sticky. Texture matters more than the kneading time.
Let the dough rise
About 2–4 hours or longer · puffy and 1½–2 times its starting volume
Return the dough to the bowl and cover. Let rise until puffy and about 1½–2 times its starting volume, roughly 2–4 hours or longer depending on dough and room temperature. In tropical weather, check earlier. The added sugar and butter can slow fermentation, so wait for the volume and softness rather than a fixed time.
Prepare the filling and pan
30 g butter + 50 g brown sugar + 5 g cinnamon
Mix 30 g softened unsalted butter, 50 g brown sugar and 5 g ground cinnamon into a spreadable paste. Keep it at room temperature. Lightly butter and line a 20 × 20 cm metal baking pan, at least 6 cm deep. Use a small extra dab of butter for the pan, separate from the measured dough and filling butter.
Roll out the dough
30 × 25 cm rectangle · about 5–7 mm thick
Lightly flour the counter. Tip out the risen dough and gently press out the largest bubbles. Roll into a rectangle about 30 × 25 cm and 5–7 mm thick. If the dough springs back, cover and rest for 10 minutes, then continue. Keep the corners reasonably square.
Fill, roll and seal
Leave a 1 cm bare edge · roll a 30 cm log · pinch the seam closed
Spread the cinnamon filling evenly over the rectangle, leaving a 1 cm bare strip along one 30 cm edge. Starting from the opposite 30 cm edge, roll up evenly into a 30 cm log. Keep the roll snug without stretching or squeezing it. Pinch the bare edge closed along the whole seam, then turn the seam underneath.
Cut and arrange six rolls
6 equal pieces · about 5 cm thick · 2 rows of 3
Mark the log into six equal pieces about 5 cm thick. Cut with a sharp knife using gentle strokes, wiping the blade as needed; unflavoured dental floss is an alternative. Arrange all six rolls cut-side up in the prepared pan, in two rows of three, spaced evenly. Tuck any loose end underneath its roll.
Choose the final proof
Same day: about 1–3 hours or longer · or refrigerate shaped rolls for 8–12 hours
Same day: cover the pan without pressing on the rolls. Leave at room temperature until clearly expanded, puffy and soft, with the gaps noticeably smaller, about 1–3 hours or longer. A gentle press should return slowly.
Overnight alternative: immediately after cutting and arranging, cover and refrigerate at about 4°C for 8–12 hours instead of the room-temperature final proof. Next day, check the rolls. If already puffy and ready, keep chilled while the oven heats and bake from the fridge. If still tight, leave covered at room temperature until the same readiness signs appear, often 1–3 hours or longer. Do not automatically add another full proof to already-risen rolls.
Bake until the centre is cooked
180°C, fan off · about 25–30 minutes or longer · centre cooked through
Towards the end of the final proof, preheat a conventional oven to 180°C, fan off, for at least 20 minutes. Bake on the middle rack for about 25–30 minutes, or longer until the central roll is cooked through. Look for golden tops and set dough in the centre; a thermometer inserted into the dough in the middle roll, away from the filling, should read about 88–90°C. If the tops brown early, loosely tent with foil and continue baking. Cold rolls may need extra time. No steam pan or Dutch oven is needed.
Cool and add optional glaze
Cool in pan for 10–15 minutes · optional glaze: 40 g icing sugar + 10 g milk
Place the hot pan on a wire rack and cool for 10–15 minutes. For an optional simple glaze, stir 40 g icing sugar with 10 g milk until smooth, then drizzle over the warm rolls. Serve warm. Cool leftovers fully and refrigerate promptly in a covered container; rewarm gently before serving, or freeze for longer storage. This recipe contains wheat and milk.
Your cinnamon rolls are ready. Enjoy warm, with or without the glaze.
Choose another recipe ↑1 small sandwich loafMilk & butter · For sandwiches and toast
1 small sandwich loaf
Use one whole 280 g Classic premix pack for a small, open-top loaf. Makes about 8–10 slices.
Dough: 280 g Classic premix, 190 g room-temperature whole milk, 15 g white sugar and 20 g softened unsalted butter. Keep up to 10 g extra milk available if the rested dough is dry or stiff.
Also: a small extra dab of butter for the tin, a little flour for the work surface, oven-rated baking paper, a cover, a scraper, oven gloves, a cooling rack and a serrated bread knife.
Tin: open metal loaf tin, about 18 × 9 × 8 cm inside, roughly 1.2–1.4 litres. A larger tin gives a shorter loaf. Bake without a lid.
Same day: mix → rest → knead in butter → first rise → roll and seal → proof in the tin → bake → unmould → cool completely → slice.
Overnight option: refrigerate after shaping in the tin instead of the room-temperature final proof. Next day, check the dough before baking.
No extra salt, yeast or egg is needed. The dough weighs about 505–515 g. Follow the puffiness and gentle finger check, allowing more time when needed. This recipe contains wheat and milk.
Mix and rest
Whole pack · 190 g milk · 15 g sugar · rest 20 minutes
Empty one whole 280 g Classic premix pack into a bowl. Add 190 g room-temperature whole milk and 15 g white sugar. Mix until no dry flour remains. Cover and rest for 20 minutes. If the rested dough still feels dry or stiff, work in extra milk 5 g at a time, up to 10 g. Aim for soft, pliable dough. No extra salt, yeast or egg is needed.
Knead in the butter
20 g butter in 2 portions · smooth, elastic and slightly tacky
Knead for about 3–5 minutes to bring the dough together. Add 20 g softened unsalted butter in two portions, kneading each portion in before adding the next. Continue for about 6–10 minutes, or longer as needed, until smooth, elastic and slightly tacky. A small piece should stretch into a thin sheet before tearing. Use a scraper if sticky and avoid adding lots of flour. Follow the texture rather than a fixed kneading time.
Let the dough rise
About 2–4 hours or longer · puffy and 1½–2 times its starting volume
Return the dough to the bowl and cover. Leave until puffy and about 1½–2 times its starting volume, roughly 2–4 hours or longer depending on dough and room temperature. In tropical weather, check earlier. Milk, sugar and butter change the dough, so wait for the volume and softness.
Prepare a small loaf tin
18 × 9 × 8 cm inside · open top · paper handles
Lightly butter a small open metal loaf tin measuring about 18 × 9 × 8 cm inside, roughly 1.2–1.4 litres. Line the base and long sides with a strip of oven-rated baking paper, leaving two short handles above the rim. Use a small extra dab of butter for greasing. This recipe makes about 505–515 g of dough; a larger tin produces a shorter loaf. Bake without a lid.
Press a rectangle
16 × 24 cm rectangle · gently release large bubbles
Lightly flour the work surface. Tip out the risen dough and gently press out the largest bubbles for an even sandwich crumb. Press or roll into a rectangle about 16 × 24 cm, with a 16 cm edge closest to you. If the dough pulls back, cover and rest for 10 minutes before continuing.
Roll, seal and place in the tin
16 cm log · close the whole seam · tuck ends · seam down
Starting at the near 16 cm edge, roll the dough into a snug 16 cm log, gently pressing out large air pockets as you go. Avoid stretching or squeezing it. Pinch the whole final seam closed and tuck the two ends neatly underneath. Turn seam-side down, then place lengthways in the prepared tin, leaving a little room at each end.
Choose the final proof
Same day: about 1–3 hours or longer · or shaped overnight proof at 4°C for 8–12 hours
Same day: cover loosely so the cover does not press on the dough. Leave until clearly puffy, with the crown roughly 1–2 cm above the rim of the specified small tin and a gentle finger dent returning slowly, roughly 1–3 hours or longer. The height is a guide: do not wait for the full 2 cm if the dough is already ready. In a larger tin, expect a lower loaf; do not wait for the same height.
Overnight alternative: immediately after shaping, cover and refrigerate at about 4°C for 8–12 hours instead of the room-temperature final proof. Next day, bake chilled if already ready. If still tight and low, leave covered at room temperature until the same readiness signs appear, often 1–3 hours or longer. Do not add another full proof automatically.
Bake until cooked through
180°C, fan off · about 30–35 minutes or longer · centre about 90–93°C
Towards the end of the final proof, preheat a conventional oven to 180°C, fan off, for at least 20 minutes. Remove the cover and bake the tin on the middle rack for about 30–35 minutes, or longer until cooked through. Look for a golden crust; a thermometer inserted into the centre of the loaf should read about 90–93°C. This is a doneness range; there is no need to keep baking to 93°C once the centre is cooked. Loosely tent with foil if the top browns early. Cold dough may need extra time. No scoring, steam pan or lid is needed.
Unmould and cool completely
Rest in tin 5 minutes → unmould → rack until fully cool, at least 1 hour
Using oven gloves, place the hot tin on a heatproof rack. Rest in the tin for about 5 minutes, then use the paper handles to lift the loaf onto the rack, supporting it underneath with an oven-gloved hand. Peel away the paper. Cool completely for at least 1 hour, usually 1–2 hours, before slicing. Leaving it in the tin for the whole cooling period can soften the sides.
Slice for sandwiches or toast
About 8–10 slices · fully cooled loaf · gentle sawing strokes
Transfer the fully cooled loaf to a cutting board. Use a serrated bread knife and gentle sawing strokes to cut about 8–10 slices. Let the knife do the work so the soft crumb is not squashed. Once completely cool, store airtight in a cool, dry place for 1–2 days, or slice and freeze for longer storage. In warm, humid conditions, freezing is the better option. This recipe contains wheat and milk.
Your sandwich loaf is ready. Slice for sandwiches or toast, and freeze extra slices for another day.
Choose another recipe ↑A little help
The dough is sticky
Sticky dough is normal, especially for focaccia, pizza and ciabatta. Use wet hands for folding and oiled fingers for pan dough. Lightly flour loaf and baguette shaping surfaces; for ciabatta, flour the work surface generously before gently dividing.
The dough is rising slowly
Keep it covered and give it more time. Cold dough takes longer to warm up. Look for the readiness signs in your recipe before moving on.
The dough pulls back when I stretch it
Cover and rest it. For pan dough, allow about 20 minutes. For baguettes, allow 5–10 minutes. Then try gently again.
Ingredients and storage
Ingredients: wheat bread flour, freeze-dried sourdough powder, salt and yeast.
Allergen: contains wheat (gluten). Check your pack for full ingredient and allergen details.
Store the sealed pack in a cool, dry place, away from heat and moisture. Once opened, use the whole pack. Net weight: 280 g.
