This is my most used, go-to bread recipe. One can use this for loaf bread, buns, pizza dough, focaccia, pretzels, etc… If you’re just getting into bread making, this is your dough code. The basics are all here.
Flour — we’re using all purpose. You can find all-purpose flour anywhere. There are many options at the store for flour but we’re going with the basic all-purpose (bleached or unbleached). Stay away from self-rising and whole wheat (for now!).
Yeast — You can grab a pack of the instant stuff or get a jar. Jar’s need to be refrigerated after opening and will last you for weeks if not months.
Water — Nothing crazy to worry about here except the temp for blooming the yeast. The sweet spot is 105-110ºF (40–43ºC) which is warm, but not hot. Use a thermometer for the best results. Dead yeast is no good.
Salt — Someone once said “If you aren’t sure of salt’s purpose in bread making, leave it out and see”. Well, i’m not going to suggest that, lets figure this out. Salt on a base level adds flavor and complexity to your bread. Whether you are making a loaf of sandwich bread or a focaccia topped with some veggies, you’re going to need salt to bring out those flavors. Raw flour tastes horrible but once you bake it, the grains really begin to shine and salt is standing right next to them. Next, salt helps tighten the gluten and adds strength to your dough, making your loaf hold on to the carbon dioxide created during fermentation. Salt is also a natural fermentation and enzyme inhibitor. Salt and yeast fight over moisture in the dough and salt will always win. Ok, enough about salt. Let’s talk about your oven.
When baking this dough I pre-heat the oven with a 1 inch tall cookie sheet with water in it. This creates a steamy environment for your dough to begin its journey to bread. Once you put your dough in the oven, it will begin to rise rapidly. This is called “Ovenspring”. Introducing steam at this point will keep the crust soft, moist and plyable — there is still plenty of baking time left. The steam also attaches itself to the sugars on the surface of the dough. After the water evaporates, the sugars carmelize and leave you with a tasty, glossy crust.
Ingredients
Instructions
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Add the yeast to the warm water. Mix until yeast begins to dissolve. wait 5-10 minutes to allow the yeast to bloom.
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Add Flour, Salt to a large bowl. Using a whisk, incorporate the mixture.
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Once the yeast has bloomed, add to the bowl with the flour. Pour about 1/2 of the remaining water into the bowl and mix.
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Continue to add the remaining water until a shaggy dough has been created.
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Pour the contents of the bowl onto a clean surface and begin kneading.
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Gather and push the dough forward.
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Take the top half and fold it BACK over the dough on the counter.
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Keep on pushing and folding and your dough will begin to come together.
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Continue kneading for at least 5 minutes and your dough should look like this.
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Add a splash of oil to the bottom of the bowl you used to mix the dough and add your round ball of dough. This will keep the dough from sticking while it rises.
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Place in a room temperature (or oven with the light on if you are in a colder climate) with a towel or plastic wrap on top. Let rise for about 45 minutes or until doubled in size.
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Once the dough has risen, punch the center to deflate. Gently pull the dough and turn the bowl to stretch.
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Pull and turn all the way around.
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Pick up the dough and roughly shape it into a loaf that fits within your bread pan. The dough will not fill the entire pan, it still needs another rise. *Optional Take some flour and sift it to lightly cover the top.
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With a very sharp knife or razor blade, make atleast 1 cut along the top of the dough, about 1/4 inch deep. Place dough back in oven (uncovered) or on counter for 30-45 minutes or until the dough raises enough to fill the pan and stick out about 1/2 inch on top.
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Once the dough has risen for the second time, remove from oven (if in oven) and begin to preheat your oven to 500 F. While the oven is heating, take an oven safe container (Pyrex, cookie sheet) and fill with at least 1/2 inch of water. Place on the bottom rack in the oven. The goal is to have steam in your oven when you put your dough in.
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Place in oven in the middle, lower middle rack for 15 minutes at 500. Rotate bread and let bake for 15 more minutes at 450 (oven temps vary -- keep your eyes on the bread!). Once the bread is done, remove and check the bottom. It should be firm yet soft when gently pushed. A perfect loaf will sound hollow on the inside when knocked on the bottom. Place on a wire rack and let cool for at least 30 minutes. Take your bread knife and put it in the freezer to hide it from anyone trying to sneak a piece before it is ready!
