Homemade Crusty Bread

Ingredients

• 500 g Bread flour (high‑gluten) (All‑purpose flour works but bread flour gives better structure)
• 7 g Instant dry yeast (≈1 tsp; ensure it’s fresh)
• 1 tsp Granulated sugar (Feeds the yeast)
• 300 ml Warm water (35‑40 °C (lukewarm, not hot))
• 1 tsp Salt (Fine sea salt)
• 1 tbsp Olive oil (For brushing the crust – adds flavor and crunch)
• 2 tbsp Semolina (fine) (Dusting the work surface to prevent sticking)
• 2 tbsp Extra plain flour for dusting (Light dusting with the semolina‑flour mix)

Instructions

1. Activate the yeast

   In the large mixing bowl combine the instant yeast, sugar and 300 ml warm water (35‑40 °C). Stir until the yeast dissolves, then add a small handful (about 30 g) of flour and mix to a smooth slurry.

   Time: PT5M

   Temperature: 35-40°C

2. Add the remaining flour and salt

   Add the remaining 470 g flour and 1 tsp salt to the bowl. Stir with the wooden spoon until a shaggy dough forms and all flour is incorporated.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth, elastic and passes the “window‑pane” test.

   Time: PT10M

4. First bulk fermentation (rest)

   Place the kneaded dough back into the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature (≈25 °C) for 30 minutes.

   Time: PT30M

   Temperature: 25°C

5. Fold and stretch

   After the first rest, gently stretch the dough upward and fold it over itself three times (like folding a letter). This traps air and creates the interior bubbles.

   Time: PT5M

6. Second rest

   Cover the dough again and let it rest for another 30 minutes at room temperature.

   Time: PT30M

   Temperature: 25°C

7. Shape the loaf

   Lightly dust your work surface with a mixture of semolina and plain flour. Turn the dough out, cut it into four equal quarters, and shape each quarter into a tight ball. Press dimples into the top of each ball with your fingertips, then brush lightly with olive oil.

   Time: PT5M

8. Preheat the oven

   While the dough is resting for the final time, preheat your oven to 220 °C (425 °F) with a baking sheet or loaf pan inside. A hot oven creates a crusty exterior.

   Time: PT10M

   Temperature: 220°C

9. Bake the bread

   Transfer the shaped dough balls onto the preheated baking sheet (or place them in a loaf pan). Bake for 25 minutes, or until the tops are deep golden and the loaf sounds hollow when tapped on the bottom.

   Time: PT25M

   Temperature: 220°C

10. Cool and serve

    Remove the bread from the oven, let it cool on a wire rack for at least 10 minutes before slicing. This allows the crumb to set.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour (high‑gluten): All‑purpose flour (add 1 tsp vital wheat gluten)
• Instead of Instant dry yeast: Active dry yeast (use 10 g)
• Instead of Granulated sugar: Honey (½ tsp)
• Instead of Warm water: Milk for richer flavor
• Instead of Salt: Kosher salt (use 1½ tsp)
• Instead of Olive oil: Melted butter
• Instead of Semolina (fine): Cornmeal
• Instead of Extra plain flour for dusting: All‑purpose flour

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale (optional) (optional)
• Bench scraper or dough cutter
• Clean kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Parchment paper (optional) (optional)
• Pastry brush
• Oven

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading until smooth and elastic
• First and second rests (bulk fermentation)
• Preheating the oven fully to 220 °C

Chef Tips from the Video

• Create steam by placing a shallow pan of hot water on the lower rack during the first 10 minutes of baking.
• For extra flavor, add a teaspoon of dried rosemary or minced garlic to the dough before the first rest.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.

Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.

Room temperature: Best eaten same day; can stay fresh for 1 day in a bread box.

Make-Ahead Tips

• The dough can be refrigerated after the first bulk fermentation for up to 12 hours; shape and bake directly from the fridge (add 5‑10 min to baking time).
• Freeze shaped dough balls on a tray, then transfer to a freezer bag; bake from frozen, adding 10 min to bake time.