Homemade Soft Bread

Ingredients

• 500 g All‑purpose flour (room temperature)
• 300 ml Warm water (about 38‑40°C, just warm to the touch)
• 7 g Active dry yeast (1 packet (≈2 ¼ tsp))
• 1 tsp Granulated sugar
• 1.5 tsp Fine sea salt
• 2 tbsp Olive oil (plus extra for greasing hands)
• 2 tbsp Semolina (fine) or extra flour for dusting (prevents sticking)

Instructions

1. Activate yeast

   In the large mixing bowl combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until the mixture becomes frothy.

   Time: PT5M

2. Add dry ingredients

   Add the measured flour and salt to the bowl. Mix with the wooden spoon 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 until the dough is smooth, elastic, and passes the “windowpane test”.

   Time: PT10M

4. First bulk fermentation (rest)

   Place the kneaded dough back into the bowl, coat lightly with olive oil, cover with a damp towel or plastic wrap, and let rest in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

   Temperature: 25-27°C

5. Fold and stretch

   Gently deflate the dough, then perform a series of folds: stretch the dough upward, fold it over itself, rotate 90°, and repeat 3–4 times. This traps air for big bubbles.

   Time: PT5M

6. Divide and shape

   Turn the dough onto a surface dusted with a mixture of semolina and a little flour. Cut the loaf into four equal pieces, shape each piece into a tight ball, and place them on the prepared baking sheet.

   Time: PT5M

7. Second rise

   Cover the shaped dough balls loosely with a towel and let them rest for 30 minutes, until slightly puffed.

   Time: PT30M

   Temperature: 25-27°C

8. Create dimples

   Lightly drizzle a little olive oil over the tops, then press dimples into each ball with your fingertips.

   Time: PT2M

9. Preheat oven

   While the dough is on its second rise, preheat the oven to 230°C (450°F) with a baking stone or sheet inside.

   Time: PT10M

   Temperature: 230°C

10. Bake the bread

    Slide the dough onto the hot stone or sheet and bake for 25 minutes, or until the tops are golden brown and the loaf sounds hollow when tapped.

    Time: PT25M

    Temperature: 230°C

11. Cool

    Remove the bread from the oven, transfer to a wire rack, and let cool for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

35 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (use 450 g)
• Instead of Warm water: Milk (for richer flavor)
• Instead of Active dry yeast: Instant yeast (same amount)
• Instead of Granulated sugar: Honey (½ tsp)
• Instead of Fine sea salt: Kosher salt (use 2 tsp)
• Instead of Olive oil: Vegetable oil
• Instead of Semolina (fine) or extra flour for dusting: Cornmeal

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale
• Bench scraper or spatula
• Clean kitchen towel or plastic wrap
• Oven
• Baking sheet or pizza stone
• Parchment paper (optional) (optional)
• Oven mitts
• Timer

Critical Steps — Do Not Skip

• Activating the yeast properly (step 1).
• Kneading until the dough is smooth and elastic (step 3).
• Allowing the dough to double in size during the first rise (step 4).
• Preheating the oven fully before baking (step 9).
• Baking at a high temperature to achieve a crusty exterior (step 10).

Chef Tips from the Video

• Create steam in the oven by spraying water on the walls just after loading the bread.
• For extra flavor, add a teaspoon of dried rosemary or a pinch of garlic powder to the dough before kneading.
• Use a kitchen scale for precise measurements; bread is a science of ratios.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.

Freezer: Freeze whole loaf or slices wrapped in foil and a freezer bag for up to 2 months. Thaw at room temperature and reheat briefly.

Room temperature: Keep in a bread bag or cloth bag at room temperature for 1–2 days.

Make-Ahead Tips

• After the first rise, you can refrigerate the dough for up to 24 hours; bring to room temperature before shaping.
• Baked loaves freeze well; slice before freezing for easy portioning.