Ingredients
500g strong white bread flour
10g salt
7g instant yeast (or dry active yeast)
320g/320ml room temperature water
40ml (26g) olive oil, sunflower oil, or unsalted butter (melted)
Utensils
Large mixing bowl
Kitchen scale
Wooden spoon or dough scraper
Clean kitchen towel or plastic wrap
Baking tray
Parchment paper
Sharp knife or bread lame
Cooling rack
Step-by-step Instructions
1. Activate the Yeast (Skip to Step 2 if Using Instant Yeast):
- If you’re using dry active yeast, dissolve 7g dry active yeast in about 50ml of the 320ml water (slightly warm, around 38°C/100°F) and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
- If you’re using instant yeast, there’s no need to activate it separately. Simply skip to step 2.
2. Mix the Dry Ingredients:
- In a large mixing bowl, combine 500g strong white bread flour and 10g salt. If using instant yeast, add it to the flour at this point. Be sure to keep the salt and yeast on opposite sides of the bowl until mixed, as salt can inhibit yeast activity if it comes into direct contact.
3. Add the Wet Ingredients:
- If using dry active yeast, pour the frothy yeast mixture into the flour mixture, along with the remaining 270ml water.
- If using instant yeast, pour the full 320ml water directly into the flour mixture.
- Add 40ml (26g) olive oil, sunflower oil, or melted butter.
4. Mix and Knead the Dough:
- Stir the ingredients together using a wooden spoon or your hands until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 10-12 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle a little extra flour, but avoid adding too much as it can make the bread dense.
5. First Rise (Bulk Fermentation):
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until the dough has doubled in size.
6. Shape the Loaf:
- Once the dough has risen, punch it down to release the gas. Transfer it to a lightly floured surface and gently shape it into an oval or loaf shape, tucking the edges underneath to create a smooth top.
- Place the shaped loaf onto a parchment-lined baking tray.
7. Second Rise (Proofing):
- Cover the shaped loaf with a clean towel or plastic wrap and let it rise again for 30-45 minutes, until it puffs up slightly.
8. Preheat the Oven:
- Preheat your oven to 220°C (425°F). Place an empty tray or baking dish on the bottom rack to fill with water later, which will create steam.
9. Score the Loaf:
- Once the loaf has risen, use a sharp knife or bread lame to make a few diagonal slashes across the top of the dough. This helps the bread expand properly while baking.
10. Bake:
- Right before placing the loaf in the oven, pour about 100ml water into the empty tray at the bottom of the oven to create steam.
- Bake the bread at 220°C (425°F) for the first 10 minutes, then reduce the oven temperature to 200°C (400°F) and bake for another 20-25 minutes.
- The bread is done when the crust is golden and it sounds hollow when tapped on the bottom.
11. Cool the Bread:
- Once baked, transfer the loaf to a cooling rack and allow it to cool completely before slicing.
Tips!
- Kneading: Proper kneading ensures a good texture. If you prefer, use a stand mixer with a dough hook for about 8 minutes.
- Creating Steam: Steam helps develop a crispy crust. If you don’t have a tray for water, you can spray the oven walls with water just before baking.
- Storage: Store the bread in a bread bag or airtight container at room temperature for up to 3 days, or freeze for up to a month.