Crusty Bread
Directions
- 1Combine flour, water, sugar, yeast, and salt in a bowl and mix with a wooden spoon.
- 2Combine flour, water, sugar, yeast, and salt in a bowl and mix with a wooden spoon.
- 3Combine flour, water, sugar, yeast, and salt in a bowl and mix with a wooden spoon.
- 4Switch to kneading with hands until the water is fully absorbed and the dough comes together.
- 5Switch to kneading with hands until the water is fully absorbed and the dough comes together.
- 6Switch to kneading with hands until the water is fully absorbed and the dough comes together.
- 7Cover the dough and let it rest for 30 minutes.
- 8Cover the dough and let it rest for 30 minutes.
- 9Cover the dough and let it rest for 30 minutes.
- 10With damp fingertips, perform a set of stretch and folds all around the dough.
- 11With damp fingertips, perform a set of stretch and folds all around the dough.
- 12With damp fingertips, perform a set of stretch and folds all around the dough.
- 13Cover the dough and let it rest for another 30 minutes.
- 14Cover the dough and let it rest for another 30 minutes.
- 15Cover the dough and let it rest for another 30 minutes.
- 16Perform a second set of stretch and folds.
- 17Perform a second set of stretch and folds.
- 18Perform a second set of stretch and folds.
- 19Cover the dough and let it sit for another 30 to 45 minutes.
- 20Cover the dough and let it sit for another 30 to 45 minutes.
- 21Cover the dough and let it sit for another 30 to 45 minutes.
- 22Form the dough into a loaf, approximately 9x5 inches.
- 23Form the dough into a loaf, approximately 9x5 inches.
- 24Form the dough into a loaf, approximately 9x5 inches.
- 25Place the loaf on a lightly floured parchment paper on a baking sheet.
- 26Place the loaf on a lightly floured parchment paper on a baking sheet.
- 27Place the loaf on a lightly floured parchment paper on a baking sheet.
- 28Flour the top of the loaf, cover it with a towel, and let it rise for one to two hours.
- 29Flour the top of the loaf, cover it with a towel, and let it rise for one to two hours.
- 30Flour the top of the loaf, cover it with a towel, and let it rise for one to two hours.
- 31Preheat your oven to 450 degrees Fahrenheit with a 9x13 inch pan filled with 3 cups of water on the bottom rack.
- 32Preheat your oven to 450 degrees Fahrenheit with a 9x13 inch pan filled with 3 cups of water on the bottom rack.
- 33Preheat your oven to 450 degrees Fahrenheit with a 9x13 inch pan filled with 3 cups of water on the bottom rack.
- 34Score the bread with a knife.
- 35Score the bread with a knife.
- 36Score the bread with a knife.
- 37Place the bread on the middle rack of your oven and bake with the water bath for 20 minutes.
- 38Place the bread on the middle rack of your oven and bake with the water bath for 20 minutes.
- 39Place the bread on the middle rack of your oven and bake with the water bath for 20 minutes.
- 40Remove the water bath pan and bake for an additional 20 minutes, or until deeply golden.
- 41Remove the water bath pan and bake for an additional 20 minutes, or until deeply golden.
- 42Remove the water bath pan and bake for an additional 20 minutes, or until deeply golden.
- 43Allow to cool a bit before slicing into it.
- 44Allow to cool a bit before slicing into it.
- 45Allow to cool a bit before slicing into it.
Ingredients
- 3.5 cups all purpose flour
- 3.5 cups all purpose flour
- 3.5 cups all purpose flour
- 2 tsp sugar
- 2 tsp sugar
- 2 tsp sugar
- 2 tsp instant yeast
- 2 tsp instant yeast
- 2 tsp instant yeast
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
- 1.5 cups warm water
- 1.5 cups warm water
- 1.5 cups warm water
- 3 cups water for water bath
- 3 cups water for water bath
- 3 cups water for water bath
Equipment
bowlwooden spoonbaking sheettoweloven9x13 inch baking panknife