Soft Crusty Homemade Bread

Ingredients

• 2 tsp Active dry yeast (Warm water (about 105°F/40°C) helps activate)
• 1 tbsp Granulated sugar (Feeds the yeast)
• 1 cup Warm water (Should be 105°F/40°C, not hot)
• 3 cups All‑purpose flour (Can substitute bread flour for chewier texture)
• 1 tsp Salt (Enhances flavor)
• 2 tbsp Olive oil (For brushing on top; adds crunch and flavor)
• to taste Optional toppings (garlic, rosemary, sundried tomatoes) (Add after dimpling the dough)

Instructions

1. Activate yeast

   In the large mixing bowl combine the active dry yeast, granulated sugar, warm water and a small splash of flour. Stir until the mixture becomes foamy.

   Time: PT5M

2. Add dry ingredients

   Add the remaining flour and salt to the bowl. Stir with the wooden spoon until a shaggy dough starts to form.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and slightly tacky.

   Time: PT10M

4. First rise (bulk fermentation)

   Place the dough back in the bowl, cover with a kitchen towel, and let it rest at room temperature for 1 hour, or until doubled in size.

   Time: PT1H

5. Fold and stretch

   Gently deflate the risen dough, then perform a series of folds: stretch the dough upward and fold it over itself. Repeat 3–4 times to trap air.

   Time: PT5M

6. Shape and divide

   Shape the dough into a smooth ball, then cut it into four equal quarters using a bench scraper or sharp knife.

   Time: PT5M

7. Second rest

   Place the four pieces on a parchment‑lined baking sheet, cover loosely, and let them rest for 30 minutes. They should puff slightly.

   Time: PT30M

8. Preheat oven

   While the dough rests, preheat the oven to 425°F (220°C). Allow the oven to fully heat for at least 15 minutes.

   Time: PT15M

   Temperature: 425°F

9. Add dimples and toppings

   Using your fingertips, press gentle dimples into the top of each dough piece. Drizzle olive oil over the surface and sprinkle any optional toppings (garlic, rosemary, sundried tomatoes).

   Time: PT5M

10. Bake

    Place the baking sheet in the hot oven and bake for 25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.

    Time: PT25M

    Temperature: 425°F

11. Cool

    Remove the bread from the oven, transfer to a cooling rack and let it rest for 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

35g

Fat

2g

Fiber

1g

Ingredient Substitutions

• Instead of Active dry yeast: Instant yeast (use 1½ tsp)
• Instead of Granulated sugar: Honey (¾ tbsp)
• Instead of Warm water: Milk (for richer flavor)
• Instead of All‑purpose flour: Bread flour
• Instead of Salt: Sea salt
• Instead of Olive oil: Melted butter
• Instead of Optional toppings (garlic, rosemary, sundried tomatoes): Herb blend, olives

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Bench scraper
• Kitchen towel or plastic wrap
• Oven
• Baking sheet or loaf pan
• Parchment paper (optional) (optional)
• Cooling rack
• Instant‑read thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Activate yeast
• Knead the dough
• First rise (bulk fermentation)
• Preheat oven
• Bake

Chef Tips from the Video

• For an extra‑crunchy crust, place a metal tray on the bottom rack and pour a cup of hot water into it when you put the bread in the oven.
• Brush the loaf with melted butter right after baking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 3 months.

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

Make-Ahead Tips

• After the first rise, you can refrigerate the dough overnight for a slower, more flavorful fermentation.
• Shape the dough, freeze the pieces raw, then bake directly from frozen, adding 5‑7 minutes to the bake time.