Welcome to my kitchen, darling! There is arguably nothing more grounding, more ancient, or more satisfying than the alchemy of flour, water, and time. If you have ever felt intimidated by baking bread, let me take your hand and lead you to the oven. This loaf is pure magic—it requires very little effort but rewards you with the most spectacular results. It is the culinary equivalent of a warm hug on a rainy day. 🌧️✨
About This Dish
This bread is a masterpiece of textures. The exterior is a shattering, golden-brown crust that sings when you slice into it, protecting a delightfully chewy, airy, and moist crumb inside. It possesses that distinct, slightly fermented flavor profile reminiscent of a sourdough, yet it comes together with the ease of commercial yeast. It is rustic, unpretentious, and utterly divine when slathered with salted butter.
Prep Time: 15 Minutes (plus resting) ⏳
Cook Time: 45 Minutes 🔥
Servings: 1 Large Loaf (approx. 10 slices) 🍞
Calories: ~160 kcal per slice
🥣 The Pantry
500g Bread flour (high protein is best for that chew) 375ml Warm water (not too hot, just cozy) 10g Fine sea salt 1 tsp Instant yeast or active dry yeast Rice flour (for dusting)
The Method
We begin by waking up our ingredients. In a large mixing bowl, whisk together your flour, salt, and yeast until they are like old friends. Pour in the warm water and use a sturdy wooden spoon or your hands to mix until a shaggy, sticky dough forms. There is no need to knead this dough until your arms ache; we are letting time do the heavy lifting here. Chef's Tip: If the dough looks too dry, add a splash more water; you want it tacky! Cover the bowl with a damp tea towel or plastic wrap and let it sit on your counter for 12 to 18 hours. This long, slow fermentation is where the flavor develops.
Once the dough has bubbled up and doubled in size, turn it out onto a well-floured surface. It will be loose and relaxed. Gently fold the edges into the center a few times to create a round shape, creating surface tension on the top. This is crucial for that beautiful oven spring. Place the dough, seam side down, into a glass dish (like the one in the photo) or a proofing basket lined with parchment paper. Let it rise again for about an hour while you preheat your oven to 450°F (230°C). If you have a Dutch oven, put it inside to heat up now; this mimics a professional steam oven.
When the oven is fierce and hot, carefully transfer your dough into the hot pot (or onto a baking stone). Using a sharp blade or lame, score a confident slash across the top—this allows the steam to escape and creates that gorgeous "ear" you see in the picture. Bake covered for 30 minutes, then remove the lid to let the crust darken to a deep, rich chestnut color for another 15 minutes. Let it cool on a wire rack before slicing; cutting it while hot will make the crumb gummy! Listen to the bread crackle as it cools—it is whispering that it is ready.
Serving & Storage 🧺
This loaf is best enjoyed fresh, still slightly warm from the oven, with a generous swipe of quality butter or dipped into a rich olive oil. To store, wrap the cooled bread in a clean linen towel or place it in a paper bag; this keeps the crust crisp. Avoid plastic bags, which will soften that glorious crust and make it tough. It will stay fresh on the counter for about 2 days, but I doubt it will last that long!
Common Questions
Can I use all-purpose flour instead of bread flour? Yes, absolutely! 🌾 While bread flour has more protein and yields a chewier texture, all-purpose flour works beautifully for a slightly softer loaf. Just reduce the water slightly as it absorbs less liquid.
Why is my dough so sticky? Do not panic, this is a good sign! 💧 High hydration (more water) creates those lovely big holes in the crumb. Keep your hands floured when shaping, or use wet hands to handle the dough without it sticking to you.
Do I need a Dutch oven to bake this? Not necessarily, though it helps create the best crust. 🥘 If you don't have one, you can bake the loaf on a pizza stone or a heavy baking sheet. Place a tray of water on the bottom rack of the oven to create steam during the first 20 minutes of baking.
The Final Toast 🥂
Here is to the simple, sacred act of breaking bread. May your kitchen always smell of yeast and comfort. Bon appétit!
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