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Homemade Crusty Bread
A simple, no‑fancy‑equipment homemade bread that’s crusty on the outside and fluffy on the inside. Follow the step‑by‑step method from Sarah and Malak’s Kitchen – from activating the yeast to the final golden loaf – and learn the crucial folding, resting, and oven‑preheat tricks that give the bread its beautiful air pockets.
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Cost Breakdown
Critical Success Points
- • Activating the yeast properly
- • Kneading until smooth and elastic
- • First and second rests (bulk fermentation)
- • Preheating the oven fully to 220 °C
Safety Warnings
- • Handle the hot oven and baking sheet with oven mitts to avoid burns.
- • Do not use water hotter than 45 °C when activating yeast, as it can kill the yeast.
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