Ingredients

• 3 cups (360 g) bread flour
• 1¼ teaspoons salt (7 g)
• ½ teaspoon instant yeast (2 g)
• 1½ cups (360 ml) warm water (95–105°F / 35–40°C)

Optional

• 1 teaspoon sugar or honey (for slightly faster rise)
• 1 tablespoon olive oil (for a softer crumb)

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Equipment

• 8½ x 4½-inch loaf pan
• Plastic wrap or damp towel
• Sharp razor or bread lame
• Dutch oven with lid (optional, for crisp crust)
• Cooling rack

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Instructions

Step 1 – Mix Dough

1. Combine flour, salt, and yeast.
2. Add warm water.
3. Stir until no dry flour remains.
4. Dough will be sticky—do not knead.

Cover and let rest for 12–18 hours at room temperature.

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Step 2 – Shape

Lightly flour the counter.

Turn dough out and gently stretch into a rectangle.

Fold:

• Top to center
• Bottom to center
• Left over
• Right over

Turn seam-side down.

Shape into a smooth loaf.

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Step 3 – Second Rise

Grease loaf pan lightly.

Place dough seam-side down.

Cover.

Rise 45–90 minutes, until puffy and about 1 inch above the pan.

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Step 4 – Score

Dust lightly with flour.

Using a razor, make one long cut down the center.

• Depth: ¼–½ inch
• Hold blade at about a 30–45° angle.

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Step 5 – Bake

Option 1: Dutch Oven (Best Crust)

Preheat oven and Dutch oven to 450°F (230°C).

Place loaf pan inside Dutch oven (if it fits), or bake free-form.

Bake:

• 30 minutes covered
• 15–20 minutes uncovered

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Option 2: Regular Oven

Bake at 425°F (220°C).

Bake 35–40 minutes.

Internal temperature should reach 200–210°F (93–99°C).

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Step 6 – Cool

Remove from pan immediately.

Cool at least 1 hour before slicing.

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Nutrition Information (Per Slice)

Assuming 12 slices per loaf:

Nutritional values are approximate and vary by ingredient brands and slice size.

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Tips for Success

• Bread flour gives a chewier texture than all-purpose flour.
• Sticky dough is normal—avoid adding too much extra flour.
• Use a very sharp blade for scoring.
• Steam during the first part of baking helps create a crisp, shiny crust.
• Cool completely before slicing to avoid a gummy interior.

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Storage

• Room temperature: 3–4 days in an airtight bag.
• Refrigerator: Not recommended, as it can dry out the bread.
• Freezer: Up to 3 months. Slice before freezing for easier use.

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Frequently Asked Questions

Q: Can I use all-purpose flour?
Yes. The loaf will still be good but will have a slightly softer texture and less chew.

Q: Why didn’t my bread rise?
Possible reasons include expired yeast, water that was too hot or too cold, or not allowing enough rising time.

Q: Why is my bread dense?
Common causes are adding too much flour, under-proofing, or cutting into the loaf before it has cooled.

Q: Do I have to score the loaf?
Scoring is recommended because it helps control how the bread expands in the oven and creates the attractive split on top.

Q: Can I add seeds or herbs?
Yes. Mix in up to ¼ cup of seeds (such as sesame or sunflower) or 1–2 tablespoons of dried herbs during the initial mixing stage.

Q: How do I know when the bread is done?
The crust should be deep golden brown, the loaf should sound hollow when tapped on the bottom, and the internal temperature should be 200–210°F (93–99°C).