Everyday breads
SIMPLE CRUSTY LOAF
A simple white loaf with a proper crust, made with nothing but flour, water, salt, and yeast. No starter, no special flour, no overnight wait. This is the recipe to bake first if you've never baked bread before, and the one to come back to when you just want good bread on the ...
Ingredients
You'll need
Makes
1
loaf
- For the dough
- 450 g white bread flour
- 50 g wholegrain flour · any kind, adds flavour
- 360 ml lukewarm water
- 10 g salt
- 7 g dry yeast · or 20 g fresh yeast
- For baking
- 1 tbsp flour · for dusting
Quantities scale with the yield. Water is a guide — adjust to your flour.
Method
0/9 done
Bake it
Tap a step to check it off as you go.
- 1 Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until slightly foamy.
- 2 Mix both flours and the salt in a large bowl, pour in the yeast water, and stir until no dry flour remains.
- 3 Knead for 5 minutes on the counter until the dough is smooth and slightly springy, then return it to the bowl.
- 4 Cover and let rise for 1.5 to 2 hours at room temperature until roughly doubled in size.
- 5 Shape into a tight round by folding the edges to the centre and dragging the ball toward you to build tension, then rest seam-side up in a floured bowl or basket for 30 minutes.
- 6 Meanwhile, preheat a lidded cast iron pot in the oven at 230 degrees Celsius for at least 40 minutes.
- 7 Turn the dough out onto baking paper, score the top with one confident angled cut, and lower it into the hot pot using the paper as a sling.
- 8 Bake 20 minutes with the lid on, then remove the lid and bake 18 to 22 minutes more until deep golden brown.
- 9 Cool on a rack for at least 1 hour before slicing.
Baker's tips
- —The dough should feel slightly sticky after mixing. Resist adding extra flour; wet hands work better than a floury counter.
- —No lidded pot? Bake on a preheated baking sheet and place a small ovenproof dish of hot water on the oven floor for steam.
- —The loaf is done when the base sounds hollow when tapped.
- —Day-old slices toast beautifully; store the loaf cut-side down on a wooden board.