Description
Homemade crusty bread emerges as a rustic masterpiece of simple ingredients and expert technique. Crisp exterior and tender crumb invite bakers to savor each delightful slice.
Ingredients
Scale
- 4 cups (946 mL) flour
- 1 ⅓ cups (316 mL) warm water
- 2 ¼ teaspoons (11 g) yeast
- 1 tablespoon (15 g) brown sugar
- 1 ½ teaspoons (7 g) salt
- 1 ½ teaspoons (7 mL) olive oil
Instructions
- Yeast Activation: Merge tepid water and brown sugar, allowing the mixture to bloom into a frothy, bubbling state that indicates fermentation has commenced.
- Liquid Base Preparation: Integrate olive oil and salt into the activated yeast solution, whisking thoroughly to create a uniform flavor profile.
- Dough Formation: Systematically fold flour into the liquid mixture, using a dough hook or hands to develop a cohesive, smooth mass that cleanly separates from bowl edges.
- Kneading and Initial Rise: Transfer dough to a floured surface, knead vigorously to develop gluten, then place in a lightly oiled bowl covered with a damp towel. Allow to rest in a draft-free zone until volume doubles, approximately 45-60 minutes.
- Shaping and Secondary Proofing: Gently deflate dough, divide into two uniform loaves with smooth surfaces. Arrange on a parchment-lined baking sheet, loosely cover, and permit second rising until substantially increased in size.
- Oven Preparation and Finishing: Preheat oven to 375°F, positioning a shallow metal pan on the bottom rack for water steaming. Whisk egg with water to create a glossy wash, delicately brush over loaf surfaces. Score each loaf with a longitudinal cut using a razor-sharp knife.
- Baking Process: Pour hot water into the bottom pan to create a humid environment, then slide loaves into the oven. Bake for 25-30 minutes, rotating midway to ensure uniform browning, until loaves develop a rich amber crust and sound hollow when tapped.
- Cooling and Serving: Transfer bread to wire cooling racks, allowing complete temperature reduction before slicing to preserve internal moisture and texture.
Notes
- Activate Yeast Properly: Ensure water temperature is between 100-110°F for optimal yeast activation, preventing potential killing or underwhelming fermentation.
- Develop Gluten Technique: Knead dough thoroughly to create strong gluten networks, resulting in better bread structure and more appealing texture.
- Control Rising Conditions: Maintain warm, draft-free environment during proofing stages to support consistent and reliable dough expansion.
- Enhance Bread Crust: Use steam method by adding water to bottom oven rack, creating professional-quality golden-brown crust with crisp exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks, Breakfast, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 190
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg