Homemade Simple Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">350ml warm water (about 37°C)</li><li class="ingredients-single-item">15ml olive oil (plus extra for greasing)</li><li class="ingredients-single-item">10g sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Dutch oven or baking stone (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen thermometer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Add the flour to a large mixing bowl. Place the salt on one side of the bowl and the yeast on the opposite side (direct contact between salt and yeast can kill the yeast before it activates). Add the sugar in a third location.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour in the warm water (it should feel like bath water, around 37°C) and the olive oil. Using your fingers or a wooden spoon, mix everything together until you have a sticky dough with no dry flour remaining. This hydration stage begins gluten development, which will give your bread structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough out onto a lightly floured work surface. Knead for 8-10 minutes until smooth and elastic. The proper kneading technique is crucial: push the dough away with the heel of your hand, fold it back toward you, give it a quarter turn, and repeat. You'll know it's ready when the dough springs back when lightly pressed and has a smooth, satiny appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball by pulling the edges into the middle and pinching them together. Place it in a lightly oiled bowl with the smooth side up. Cover with a clean, damp tea towel or plastic wrap. Let it rise in a warm, draft-free location for about 1-2 hours, or until doubled in size. This fermentation process develops flavor and allows the yeast to produce carbon dioxide, creating those desirable air pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess gas. Turn out onto a lightly floured surface and fold the edges toward the center a few times to create tension on the surface. Flip it over so the seam side is down, then cup your hands around the dough and pull it toward you, rotating slightly as you go to create a tight ball.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough on a baking sheet lined with parchment paper, or in a floured proving basket if you have one. Cover again and allow to prove for another 45-60 minutes, until nearly doubled and the dough springs back slowly when lightly pressed with a finger. During this time, preheat your oven to 230°C. If using a Dutch oven or baking stone, put it in the oven while preheating.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, dust the top of the loaf with a little flour and use a sharp knife or bread lame to score the top with a deep slash or crosshatch pattern. This controlled cut allows the bread to expand properly during baking without splitting unpredictably.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If using a Dutch oven, carefully transfer the dough to the preheated pot (be extremely careful - it's very hot), cover with the lid and return to the oven. If using a baking sheet, place a small ovenproof dish of water at the bottom of the oven to create steam. The steam helps the bread develop a crisp, golden crust by keeping the outer dough moist during the initial baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25 minutes with the lid on (or with steam), then remove the lid/water dish and bake for another 15-20 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach about 95°C if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and let cool completely before slicing - this is perhaps the hardest part, but letting it cool allows the crumb structure to set properly. Cutting too early can make the bread gummy. Your perfectly baked homemade bread will keep in a paper bag or bread bin for 2-3 days, or can be frozen for up to 3 months.</li></ol>