Ingredients
- 3½ cups (440 g) bread flour or all-purpose flour
- 1¼ cups (300 ml) warm water, approximately 100 to 110°F (38 to 43°C)
- 2¼ teaspoons (7 g) instant yeast
- 2 tablespoons (25 g) sugar or honey
- 2 tablespoons (28 g) softened butter or olive oil
- 1½ teaspoons (8 g) salt
- 2 tablespoons milk, for brushing (optional)
- A little flour, for dusting
A Closer Look at the Key Ingredients
Bread flour or all-purpose flour. Bread flour has a higher protein content, which builds more gluten and produces a taller, chewier loaf with a strong structure. All-purpose flour gives a slightly softer, more tender crumb. Either works well in this recipe.
Warm water. Water brings the dough together and activates the yeast. It should be around 100 to 110°F (38 to 43°C), warm rather than hot. Water that is too hot can damage the yeast and keep the dough from rising.
Instant yeast. Instant yeast is the leavening that makes the loaf rise. If you only have active dry yeast, let it stand in the warm water with the sugar for 5 to 10 minutes until foamy before continuing.
Sugar or honey. Two tablespoons feeds the yeast, softens the crumb, and helps the crust brown. Honey adds a subtle sweetness and a pleasant aroma.
Softened butter or olive oil. Fat tenderizes the crumb, adds flavor, and helps the bread stay soft for longer. Butter gives a richer, classic flavor, while olive oil gives a slightly different taste and a tender texture.
Salt. Salt flavors the bread, strengthens the dough, and controls the speed of fermentation. Do not skip it, or the loaf will taste flat.
Milk for brushing (optional). A light brush of milk before baking encourages a softer, lightly golden crust.
Flour for dusting. A light dusting of flour on top before scoring gives the loaf the classic rustic, floury look.
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast.
If using active dry yeast, let the mixture stand for 5 to 10 minutes until foamy. If using instant yeast, you can proceed immediately.
Make sure the water is warm rather than hot, as excessive heat can damage the yeast.
Add the softened butter or olive oil, flour, and salt.
Mix with a wooden spoon until a rough dough forms and all the flour is incorporated.
Transfer the dough to a lightly floured surface and knead for approximately 8 to 10 minutes, until smooth, elastic, and slightly tacky.
If the dough feels too sticky, add flour one tablespoon at a time. Avoid adding too much, as a softer dough produces a fluffier loaf.
A simple way to check your kneading is the windowpane test. Pinch off a small piece of dough and stretch it gently. If it stretches thin enough to become translucent without tearing right away, the gluten is well developed.
Place the dough in a lightly greased bowl and turn it once to coat the surface.
Cover with a clean kitchen towel or plastic wrap.
Leave in a warm place for 60 to 90 minutes, or until doubled in size.
Rising time depends on the temperature of your kitchen. Watch the dough rather than the clock. It should look puffy and domed, and a gently pressed fingertip should leave an indentation that fills back slowly.
Gently press the dough to release excess air.
Transfer it to a lightly floured surface and shape it into a round boule or an oval loaf.
For a traditional farmhouse appearance, gently pull the dough toward yourself to create surface tension and a smooth top.
Place the shaped loaf on a parchment-lined baking tray, seam-side down.
Surface tension is the secret to a loaf that holds its shape. A taut skin on the outside encourages the dough to rise upward rather than spread sideways.
Cover loosely with a clean towel and let the loaf rise for another 30 to 45 minutes, until noticeably puffy.
Meanwhile, preheat the oven to 425°F (220°C).
Just before baking, lightly dust the loaf with flour.
Using a sharp bread knife or bread lame, make one long slash across the top, approximately ½ inch (1 cm) deep.
This allows the bread to expand beautifully in the oven and gives it a rustic farmhouse appearance.
Place the loaf in the preheated oven.
For a crispier crust, place a small oven-safe dish of hot water on the lower oven rack during the first 10 to 15 minutes of baking. Be careful when handling the hot water and steam.
Bake for 30 to 35 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped underneath.
For extra accuracy, the center should reach approximately 200 to 205°F (93 to 96°C).
Remove the loaf from the oven and transfer it to a wire rack.
For a softer crust, brush the top lightly with melted butter while still warm.
Allow the bread to cool for at least 45 to 60 minutes before slicing. This helps the interior finish setting and keeps the slices from becoming gummy.