KNEVA French T65 Bread Premix — Step-by-Step Bake Guide
Your KNEVA bread guide.
One pack. Just add water.
No kneading.
Round loaf: about 8–10 slices.
Serves 2–4 as part of a meal.
Use 2 packs for 2 round loaves or 4 short baguettes. Use 165 ml water per pack (330 ml in total). Follow the guide for each pack.
Choose your bread
First, choose your bread. Mix and fold using steps 1–2. Then follow only that bread guide below.
The fridge step is different: round loaf — chill AFTER shaping. Baguettes — chill BEFORE dividing and shaping. For same-day baking, skip the fridge.
Jump to a step
What you need
- 1 whole pack KNEVA T65 Premix, 280 g
- 165 ml water at room temperature
- A clear mixing bowl and a cover
- A little extra flour for shaping
- Oven-rated non-stick baking paper, oven gloves and a cooling rack
- An oven; a fridge for overnight baking
- A spoon or spatula for mixing, and a sharp blade or very sharp knife for cutting the top before baking
Use wet hands for stretching and folding. Use a little flour for shaping.
For the round loaf: a clean cloth for the bowl, and an oven-safe pot with a lid (Dutch oven), or a baking tray, stone or steel.
For baguettes: a lid or cling film for the mixing bowl, an oven-safe metal baking tray, and a lid or clean food-safe bag to cover the shaped dough. A knife or dough scraper helps divide the dough. Only the bowl needs to fit in your fridge.
For baking on a tray, stone or steel: a separate oven-safe metal pan for hot water to make steam.
Mix and rest
Empty the whole 280 g pack into your bowl. Add 165 ml water at room temperature.
Stir until no dry flour remains. Rough, sticky dough is normal.
Mark the dough level on the outside of the bowl so you can see how much it rises.
Now rest
Cover the bowl. Leave for 30 minutes.
Stretch and fold
Wet your hands. Lift one edge of the dough and fold it into the middle.
Turn the bowl a quarter-turn. Repeat on all four sides. Four folds make one set.
Do 2–3 sets in total. Cover and rest for 30 minutes between sets.
Open ONE guide for your next step. Round loaf: step 3 → or Baguettes: step 3 →
For overnight baguettes, go straight to the baguette fridge instructions. Do not follow the round loaf first rise.
1 round loaf Easier first bake · Steps 3–7
Your round loaf plan
Finish steps 1–2 above first. Then follow steps 3–7 here. Choose overnight or same-day baking.
Today: first rise on the counter (3) → shape (4) → second rise in the fridge for 12–16 hours (5).
Tomorrow: check the dough → heat the oven, cut and bake (6) → cool (7).
First rise on the counter (3) → shape (4) → second rise on the counter (5) → heat the oven, cut and bake (6) → cool (7). Skip the fridge.
First rise
For both overnight and same-day baking, keep the dough covered in the same bowl on the counter.
Allow about 2–4 hours from mixing. This includes the rests and folds.
The dough sits higher than the starting mark, with a rounded top and small bubbles. It wobbles when you gently shake the bowl and looks airy.
Check the dough, not just the clock.
Warm kitchens work faster.When the dough is ready, go to step 4 and shape it. The round loaf goes into the fridge only AFTER shaping, if you choose overnight baking.
Shape
1. Fold the edges in
Sprinkle a little flour on a clean table. Gently tip the dough out. Fold the edges into the middle.
2. Make a smooth, round ball
Turn the folded side DOWN. Put both hands around the dough. Gently pull it towards you to make a smooth, round ball.
3. Put it in the bowl
Put a clean cloth in a bowl. Cover the cloth well with flour so the dough does not stick. Put the dough in, folded side UP. Cover the bowl.
Second rise
Overnight in the fridge
12–16 hours
Keep the bowl covered. Put it in the fridge at about 4°C.
Next day, look for a slightly taller, rounded loaf. If it is still tight and has barely risen, leave it covered on the counter to rise more.
Bake the same day
About 1–3 hours
Leave the bowl covered on the counter until the dough looks taller and feels soft.
Press gently with a floured finger. The dough should come back up slowly, leaving a small mark.
If it springs back quickly, give it more time.
Check the dough, not just the clock.
Start heating the oven and your baking equipment towards the end of this rise — see step 6. Keep the dough covered.
Heat oven, cut and bake
For either method, start heating the oven towards the end of the second rise. Heat to 230°C with your pot and lid, or tray, stone or steel, inside. Let the oven and equipment heat fully.
Overnight: keep ready-to-bake dough covered in the fridge while the oven heats. Same day: keep it covered on the counter. If overnight dough needs more rising time, keep it covered on the counter until ready.
When the oven is hot and the dough is ready, gently turn the dough out onto oven-rated non-stick baking paper. Lift away the bowl and cloth. The folded side should now face DOWN.
Use a sharp blade to cut one line across the smooth top, about 5 mm deep.
Dutch oven — pot with a lid
- Use oven gloves. Lift the paper and dough into the hot pot. Cover and bake 20 minutes at 230°C.
- Remove the lid. Bake 12–15 minutes more at 220°C, until golden brown.
Tray, stone or steel
- Put an oven-safe metal pan of hot water on a lower rack. Carefully put the dough and its paper onto the hot tray, stone or steel.
- Bake at 230°C. Use steam for the first 10–20 minutes.
- Use oven gloves to carefully take out the water pan. Let the steam escape away from your face. Finish baking until golden brown. Allow 25–35 minutes in total.
Use oven gloves. Take care with hot steam. Keep water off hot oven glass.
Cool
Leave on a wire rack until completely cool — at least 1 hour.
Then slice and enjoy.
The baguette instructions below are a separate guide.
2 short baguettes Advanced · More practice · Steps 3–8
Your first short baguettes
Complete steps 1–2 above first. Then follow the baguette steps below. Go to step 1 ↑
Short, evenly shaped baguettes are a good first goal. Your shape will improve with practice.
Today: mix and fold (1–2) → first rise in the bowl in the fridge for 12–16 hours (3).
Tomorrow: check the dough → divide and rest (4) → shape (5) → second rise on the counter (6) → cut and bake (7) → cool (8).
Mix and fold (1–2) → first rise on the counter (3) → divide and rest (4) → shape (5) → second rise on the counter (6) → cut and bake (7) → cool (8). Skip the fridge.
After shaping, let the baguettes rise on a paper-lined metal tray. Bake on that same tray. Keep the long join underneath from shaping through baking.
First rise: choose one method
Check the dough, not just the clock. When it looks higher, rounded and airy, go to step 4. Both methods still need a second rise AFTER shaping.
Divide and rest
Lightly flour a clean table. Gently tip out the risen dough.
Cut it into 2 equal pieces, about 220 g of dough each. Loosely shape each piece into a short oval.
Cover and rest for 15–20 minutes. This makes the dough easier to roll.
Shape short baguettes
1. Roll it up
Gently pat one piece into a small rectangle. Roll it 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
Use both hands to roll gently from the middle towards the ends. Aim for 20–25 cm long and an even thickness. Leave the ends rounded.
Dough shrinking back? Cover it and rest for another 5–10 minutes, then try again. Use gentle pressure.
Second rise on the counter
Line your metal baking tray with oven-rated non-stick baking paper. Put both baguettes on it, join DOWN, about 5 cm apart.
Cover with a lid or clean food-safe bag that leaves space above the dough. Keep the cover off the dough.
Leave the tray on the counter until the baguettes look puffier and feel softer. Allow about 1–3 hours. Cold dough may need longer; a warm kitchen may be faster.
This is extra time after the first rise and shaping.
Gently press with a floured finger. The dent should come back slowly, leaving a small mark. If it springs back quickly, give it more time.
Let the shaped baguettes rise again before cutting and baking. There is no second overnight stay in the fridge.
Start heating the oven towards the end of this rise. See step 7.
Check the dough, not just the clock. Start checking early in a warm kitchen.
Cut and bake
Heat the oven to 230°C while the baguettes finish their second rise. Keep them covered on their tray and paper on the counter. When the oven is hot and the dough is ready, remove the cover.
For your first try, use a sharp blade or very sharp knife to make one long cut along the top of each baguette, about 5 mm deep. Bake straight away.
- Put the tray in the oven. Use an oven-safe metal pan of hot water on a lower rack to make steam.
- Bake at 230°C with steam for the first 10–15 minutes.
- Use oven gloves to carefully take out the water pan. Let the steam escape away from your face. Finish baking until golden brown, about 20–25 minutes in total. Allow longer if still pale.
Use oven gloves. Take care with hot steam. Keep water off hot oven glass.
These times are starting points. Check the dough before baking and the crust colour before taking the bread out.
Cool and enjoy
Move the baguettes to a wire rack. Let them cool fully before cutting.
Slice across for small pieces, or cut along the length for sandwiches.
Times are a guide. Check the dough before moving to the next step, and the crust colour before taking the bread out.
A little help
My dough is sticky
Use wet hands for stretching and folding. For shaping, lightly flour the table and your hands. Avoid mixing lots of extra flour into the dough.
My dough is rising slowly
Keep it covered and give it more time. Check the dough, not just the clock.
Can I save some bread for later?
Slice the cooled loaf and freeze.
Premix ingredients and storage
Ingredients: French T65 wheat flour, freeze-dried sourdough culture, salt, yeast.
Allergen: contains wheat (gluten).
Store the pack in a cool, dry place, away from heat and moisture. Once opened, use the whole pack.
Net weight: 280 g per pack.
Packed in Singapore for KNEVA (All Triumph Pte. Ltd.). Check your pack for the best-before date and batch details.
