Easy Crusty Bread
Directions
- 1Mix all ingredients until dry bits are absorbed.
- 2Mix all ingredients until dry bits are absorbed.
- 3Mix all ingredients until dry bits are absorbed.
- 4Cover and let it double in size (about 1 hour).
- 5Cover and let it double in size (about 1 hour).
- 6Cover and let it double in size (about 1 hour).
- 7Preheat oven to 230°C/450°F for 30 minutes with a baking tray and metal bowl inside.
- 8Preheat oven to 230°C/450°F for 30 minutes with a baking tray and metal bowl inside.
- 9Preheat oven to 230°C/450°F for 30 minutes with a baking tray and metal bowl inside.
- 10Remove dough to a floured surface; form a ball, then place it on parchment paper.
- 11Remove dough to a floured surface; form a ball, then place it on parchment paper.
- 12Remove dough to a floured surface; form a ball, then place it on parchment paper.
- 13Transfer to the hot baking tray and cover with the hot metal bowl.
- 14Transfer to the hot baking tray and cover with the hot metal bowl.
- 15Transfer to the hot baking tray and cover with the hot metal bowl.
- 16Bake at 230°C/450°F for 30 minutes. Remove the cover and bake at 220°C/430°F for 10-15 more minutes.
- 17Bake at 230°C/450°F for 30 minutes. Remove the cover and bake at 220°C/430°F for 10-15 more minutes.
- 18Bake at 230°C/450°F for 30 minutes. Remove the cover and bake at 220°C/430°F for 10-15 more minutes.
- 19Remove from oven and let cool.
- 20Remove from oven and let cool.
- 21Remove from oven and let cool.
Ingredients
- 500 g bread flour
- 500 g bread flour
- 500 g bread flour
- 8 g instant dried yeast
- 8 g instant dried yeast
- 8 g instant dried yeast
- 8 g salt
- 8 g salt
- 8 g salt
- 410 ml water
- 410 ml water
- 410 ml water
Equipment
bowlwhiskovenbaking traymetal bowlparchment paper