A compact, crusty-exterior loaf with chewy interior, sized for 3–4 people to tear and share at dinner.
Warm the water to approximately 105°F. This temperature hydrates the yeast evenly without harming it. When dissolving yeast, dramatic foaming is not required. Cloudiness, sediment, small bubbles or light surface activity are normal signs of active yeast.
Mix the kosher salt thoroughly into the bread flour before adding the yeast water. This distributes salt evenly through the dough. Knead by hand for approximately 8–10 minutes until the dough is smooth, pliable and slightly tacky. Add flour only if the dough remains unmanageably wet after resting and kneading.
Ingredients
Scale
Measurement units
- 200 g bread flour (approximately 1⅔ cups)
- 140 g warm water (approximately ½ cup plus 1 tablespoon)
- 2 g active dry yeast (approximately ⅔ teaspoon)
- 4 g kosher salt (gram measurement is authoritative; brands differ in volume)
Ingredients
Scale
Measurement units
- 200 g bread flour (approximately 1⅔ cups)
- 140 g warm water (approximately ½ cup plus 1 tablespoon)
- 2 g active dry yeast (approximately ⅔ teaspoon)
- 4 g kosher salt (gram measurement is authoritative; brands differ in volume)
Instructions
Prepare the yeast
Warm 140 g water to approximately 105°F.
Dissolve active dry yeast (2 gram) in warm water (140 g) and let it hydrate for 5 minutes.
Mix the dough
Mix kosher salt (4 gram) thoroughly into bread flour (200 gram).
Add the yeast water to the flour mixture and mix until no dry flour remains.
Equipment: instant-read thermometer
Rest the rough dough
Cover the bowl with a kitchen towel and rest for 15 minutes.
Equipment: mixing bowl, kitchen scale, small bowl or measuring cup, kitchen towel or reusable cover
Knead by hand
Knead the dough by hand for approximately 8–10 minutes, until smooth, pliable and slightly tacky. Add flour only if the dough remains unmanageably wet after resting and kneading.
First rise
Cover the bowl and let the dough rise for approximately 60 - 90 minutes, until visibly expanded and aerated.
Equipment: mixing bowl, small bowl or measuring cup, kitchen towel or reusable cover
Shape the loaf
Gently press the dough into a rectangle approximately 6 inches wide and 4 inches deep.
Starting with the 6-inch edge closest to you, roll the dough away from you into a compact loaf.
Pinch the seam closed, tuck the ends underneath and place the loaf seam-side down on a parchment-lined baking sheet.
Equipment: baking sheet, parchment paper
Final proof
Dust with flower and cover the loaf with a kitchen towel or saran wrap and proof for approximately 30–45 minutes, until visibly puffy. A gentle fingertip press should return slowly while leaving a slight indentation.
Equipment: kitchen scale, kitchen towel or reusable cover
Bake
Bake at 425°F for approximately 20–25 minutes. Begin checking at 20 minutes. Use oven mitts when handling the hot oven and baking sheet.
The loaf is ready when evenly browned and approximately 200–205°F internally.
Equipment: baking sheet, instant-read thermometer
Cool
Cool the loaf for at least 30 minutes before slicing or tearing.
Serve
Serve the whole loaf at the table for 3–4 people to tear and share.
Before you cook
Cook notes
- • Warm the water to approximately 105°F. This temperature hydrates the yeast evenly without harming it.
- • When dissolving yeast, dramatic foaming is not required. Cloudiness, sediment, small bubbles or light surface activity are normal signs of active yeast.
- • Mix the kosher salt thoroughly into the bread flour before adding the yeast water. This distributes salt evenly through the dough.
- • Knead by hand for approximately 8–10 minutes until the dough is smooth, pliable and slightly tacky. Add flour only if the dough remains unmanageably wet after resting and kneading.
- • The first rise is complete when the dough is visibly expanded and aerated. Do not require it to double in size.
- • During final proof, a gentle fingertip press should return slowly while leaving a slight indentation. This indicates readiness for the oven.
- • Use oven mitts when handling the hot oven and baking sheet.
- • The loaf is best eaten the day it is made. Cool for at least 30 minutes before slicing or tearing.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?