How long might it take to back bread dough using this receipe?

Question

1/2 cup warm water
3 teaspoons dry yeast
1 teaspoon salt
1 teaspoon sugar
4 cups high-gluten flour, plus more for dusting
4 tablespoons extra-virgin olive oil


Place the warm water in a warm mixing bowl and add the yeast. Stir to dissolve the yeast, and let stand 3 minutes. Add the salt and the sugar and stir to combine. Add the flour and the olive oil and mix, using your hands until the dough comes together in a form that you can knead into a ball without the dough sticking to your fingers.
Wash and dry your hands. Remove the dough ball from the mixing bowl and place on a smooth cutting board. Knead the dough, occasionally dusting it with a teaspoon of flour at a time, until you form a smooth, firm, homogenous ball, about 15 minutes.

Place the dough ball into a lightly oiled bowl and cover it with a clean kitchen cloth. Place the bowl in a warm area (like above the refrigerator) to rise until the dough is doubled in size, about 2 hours. At this time, punch the dough down,

and divide it into 4 equal pieces.

I mean bake, not back lol/

Answer 1

I bake for the family twice a week. Your recipe is a bit heavy on the yeast, shouldn't need more than a heaping 2 tsp worth. You'll be making some large rolls, if you divide this into four pieces. You can either do that, or bake it as one large loaf. The baking temp should be between 190-200C, or 375-400F. The rolls will take about 45 minutes, the loaf just at an hour. When they are done, a thump on the bottom will sound hollow- similar to thumping a ripe melon. If you have an instant read thermometer, the internal temp should be 190F. Cool it to at least lukewarm before eating, or it will have a gummy texture. Also suggest a brush of margarine or butter just out of the oven, makes for a tasty crust.

Answer 2

an hour @ 350 i think (?)