Ingredients
Here is everything you need to make one medium-large loaf:
- 490 g bread flour
- 350 ml lukewarm water
- 7 g instant yeast
- 10 g salt
- 1 tsp sugar
- 1 tbsp olive oil (optional, for a slightly softer crumb)
- Extra flour, for dusting
Why These Ingredients Matter
Bread flour. Bread flour has a higher protein content than all-purpose flour. When mixed with water and kneaded, those proteins form gluten, the stretchy network that traps gas from the yeast and gives bread its chew and structure. For a loaf with a chewy center and good oven spring, bread flour is the best choice.
Lukewarm water. Water temperature matters more than most people realize. It should feel comfortably warm to the touch, not hot. Water that is too cold slows the yeast down, while water that is too hot can damage or kill it. Lukewarm water wakes the yeast gently and helps the dough rise on schedule.
Instant yeast. Instant yeast is the easy option because it can be mixed straight into the dough. Here it is stirred into the water with the sugar to distribute it evenly before the flour goes in.
Salt. Salt does more than add flavor. It strengthens the gluten structure, controls the speed of fermentation and helps the crust brown beautifully. Do not skip it.
Sugar. Just one teaspoon gives the yeast a little food to get going and supports golden browning on the crust. It will not make the bread taste sweet.
Olive oil (optional). A tablespoon of olive oil produces a slightly softer crumb and adds a subtle richness. If you want the crispest possible crust, you can leave it out.
Instructions
Total time is approximately 3 to 4 hours, but most of that is hands-off waiting while the dough rises and the loaf cools.
In a large mixing bowl, combine the lukewarm water, instant yeast and sugar. Stir briefly to distribute the yeast.
Add the bread flour and salt. If you are using olive oil, add it now as well. Mix with a wooden spoon or your hands until a rough dough forms and no dry flour remains.
At this stage the dough should feel soft and slightly sticky. Cover the bowl and let it rest for 10 to 15 minutes. This short rest allows the flour to fully absorb the water, which makes the dough easier to knead and improves the final texture.
Transfer the dough to a lightly floured work surface. Knead for approximately 8 to 10 minutes, stretching and folding the dough until it becomes smoother and more elastic.
If you prefer to use a stand mixer, fit it with a dough hook and knead on low to medium speed for about 6 to 8 minutes.
You will know the dough is ready when it holds together well and feels stretchy when gently pulled. Resist the temptation to add large amounts of extra flour. A slightly tacky dough produces a more tender, chewier loaf, while too much flour makes the finished bread dry and heavy.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
Leave it in a warm, draft-free place for approximately 60 to 90 minutes, or until it has roughly doubled in size. If your kitchen is cool, the dough may need additional time. Look for a noticeably expanded, airy dough rather than relying only on the clock. Room temperature has a big effect on how quickly yeast works, so trust what you see over what the timer says.
Gently press the dough to release some of the larger air pockets, then transfer it to a lightly floured surface.
Shape it into a round boule or an oval loaf, depending on your preference. Fold the edges toward the center, turn the dough seam-side down, and gently tighten the surface by drawing it toward you across the work surface. This surface tension helps the loaf hold its shape and rise upward in the oven instead of spreading flat.
Place the shaped loaf on parchment paper or a lightly floured baking tray. Cover loosely and let it rest for another 25 to 40 minutes, until slightly puffy.
During the final part of the second rise, preheat your oven to 230°C (450°F). If you are using a baking stone or a heavy baking tray, place it inside while the oven heats so it gets thoroughly hot.
For an extra-crispy crust, prepare a separate sturdy metal tray for steam if your oven allows it safely. Do not pour water onto glass cookware or directly onto the oven’s heating elements, as this can cause cracking or damage.
Dust the top of the loaf lightly with flour if you like a rustic, bakery-style appearance.
Using a sharp bread lame or razor, make one or two shallow slashes across the surface. These cuts give the dough a controlled place to expand during baking and create an attractive finish. Carefully transfer the loaf to the hot baking surface, keeping the parchment underneath if needed.
Bake at 230°C (450°F) for approximately 15 minutes. If you are using a safe steam method, introduce the steam at the very beginning of baking. Steam keeps the surface of the dough flexible so the loaf can expand fully before the crust sets.
Carefully remove the steam tray if you used one, then reduce the oven temperature to 210°C (410°F). Continue baking for another 15 to 20 minutes, until the crust is deeply golden and crisp.
There are two ways to check that the bread is done. First, tap the bottom of the loaf: it should sound hollow. Second, and more reliably, use a thermometer. The center of the loaf should reach approximately 96 to 99°C (205 to 210°F).
Remove the loaf from the oven and transfer it to a wire rack. Let it cool for at least 45 to 60 minutes before slicing.
This waiting period is not optional. As the bread cools, the crumb finishes setting and the crust develops its signature crunch. Slicing too early can leave the inside gummy. When the time comes, use a serrated bread knife to cut clean slices without crushing the soft interior.