Fluffy Homemade Bread

Ingredients

• 500 g Bread flour (All‑purpose or bread flour works fine)
• 300 ml Warm water (Lukewarm (about 35°C) for yeast activation)
• 7 g Instant yeast (One standard 7 g packet)
• 1 tbsp Granulated sugar (Helps feed the yeast)
• 1 tsp Fine sea salt (Enhances flavor)
• 1 tbsp Extra virgin olive oil (Lightly greases spatula and adds flavor)
• 200 ml Ice‑cold water for steam (Creates steam in the oven for a crisp crust)
• 1 tbsp Unsalted butter (optional, for brushing) (Brush on top after baking for shine)

Instructions

1. Activate the yeast

   In the mixing bowl combine the instant yeast, 1 tbsp sugar, 100 ml warm water and 2 tbsp flour. Stir until dissolved, cover with a kitchen towel and let sit for 10 minutes until foamy.

   Time: PT10M

2. Add remaining liquids and dry ingredients

   Add the remaining 200 ml warm water, the rest of the flour, salt and olive oil to the bowl. Mix with the spatula until a shaggy dough forms.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or use the bowl and a sturdy spatula to fold and stretch until the dough is smooth, elastic and no flour clumps remain.

   Time: PT10M

4. First rise (bulk fermentation)

   Place the dough back in the bowl, cover with the towel, and let it rise in a warm spot for 60 minutes, or until doubled in size.

   Time: PT1H

5. Gentle folding

   Punch down the dough gently, then fold it over itself a few times on the floured surface. Use a lightly oiled spatula and wet hands to keep the dough from sticking.

   Time: PT5M

6. Second rise (proof)

   Shape the dough into a loaf, place it on a parchment‑lined baking tray, cover loosely, and let it proof for 30 minutes until it looks puffy.

   Time: PT30M

7. Preheat oven and prepare steam

   While the dough is proofing, preheat the oven to 230°C (450°F). Place an ice‑water tray on the lower rack.

   Time: PT15M

   Temperature: 230°C

8. Bake the bread

   Slide the tray with the loaf onto the middle rack, above the ice‑water tray. Bake for 30 minutes, or until the crust is deep golden and the internal temperature reaches 95°C.

   Time: PT30M

   Temperature: 230°C

9. Cool before slicing

   Remove the bread from the oven, transfer to a cooling rack and let it rest for 20 minutes before slicing.

   Time: PT20M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

22 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour, Whole wheat flour (will be denser)
• Instead of Warm water: Milk, Plant‑based milk
• Instead of Instant yeast: Fresh yeast (double amount)
• Instead of Granulated sugar: Honey (reduce water slightly)
• Instead of Fine sea salt: Kosher salt (adjust amount)
• Instead of Extra virgin olive oil: Vegetable oil
• Instead of Ice‑cold water for steam: Ice cubes
• Instead of Unsalted butter (optional, for brushing): Olive oil

Equipment Needed

• Large mixing bowl
• Spatula (silicone or wooden)
• Kitchen towel or clean cloth
• Oven
• Baking tray or sheet pan
• Ice tray or shallow pan for water
• Parchment paper
• Kitchen scale
• Measuring cups and spoons
• Dough scraper
• Cooling rack

Critical Steps — Do Not Skip

• Activating the yeast properly (temperature and time)
• Kneading until smooth and elastic
• First rise until doubled in size
• Gentle folding to keep air bubbles
• Creating steam in the oven with ice water
• Baking at a high temperature for a crisp crust

Chef Tips from the Video

• Place a pizza stone on the middle rack while preheating for an even bake.
• For extra flavor, add 1 tsp dried herbs (e.g., rosemary) to the dough.
• Use a razor blade or sharp knife to score the loaf just before baking for a classic look.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in a bread box; lasts up to 3 days.

Freezer: Slice, wrap each piece in foil or freezer bag; freeze up to 2 months.

Room temperature: Keep in a bread box or paper bag; best within 1‑2 days.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 12 hours; shape and bake when ready.
• Baked loaves freeze well—slice before freezing for easy toast.