500g (about 4 cups + 2 tbsp) bread flour - The high protein content is key for that glorious chewy structure. In a pinch, you can use all-purpose flour, but the crumb will be slightly less open.
360ml (1 ½ cups) warm water - Not hot, just pleasantly warm to the touch (about 100°F/38°C). This wakes up the yeast gently.
2 tsp (7g) instant yeast - Also called "rapid-rise" or "bread machine" yeast. *If you only have active dry yeast, use the same amount but proof it in the warm water for 5-10 minutes until foamy before adding the flour.*
2 tsp (12g) fine sea salt - Don’t add it directly on top of the yeast; we’ll mix it in with the flour.
That’s it. No sugar, no oil, no eggs. This purity is what creates the iconic flavor and texture.
The Journey: Step-by-Step to Crusty Perfection
This process is a gentle dance, not a race. Plan for about 4 hours from start to finish, with most of that being hands-off rising time.
Step 1: The Autolyse (The Secret to Open Crumb)
In a large bowl, whisk the flour and salt together. Make a well in the center and pour in the warm water. Using a sturdy spatula or your hand, mix until you have a shaggy, rough dough with no dry flour patches. This will take just a minute. Now, walk away. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes. This “autolyse” allows the flour to fully hydrate, making the dough easier to work with and developing the gluten structure naturally. You’ll see a change when you come back.
Step 2: Incorporate the Yeast & First Rise
After the 30-minute rest, sprinkle the instant yeast evenly over the dough. Now, it’s time to get your hands in. Reach into the bowl and begin folding, pinching, and kneading the yeast into the dough right in the bowl. Do this for about 3-4 minutes until the yeast is fully incorporated and the dough feels more cohesive. It will be slightly sticky—that’s perfect.
Cover the bowl again with the damp towel or plastic wrap. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has nearly doubled in size.
Step 3: Shape with Confidence
Gently turn the risen dough out onto a lightly floured surface. Do not punch it down. We want to preserve those lovely air bubbles. Divide it in half with a bench scraper or sharp knife.
To shape each half into a classic bâtard (a shorter, fatter baguette shape):
Gently pat one piece into a rough rectangle.
Fold the top third down towards the center, and press the seam with your fingertips.
Fold the bottom third up over that, and seal the seam again.
Now, starting from the center, use both hands to gently roll and elongate the dough into a loaf about 12-14 inches long, applying slight pressure to create surface tension on the outer "skin" of the dough.
Step 4: The Final Proof
Place the shaped loaves on a parchment-lined baking sheet (or a baguette tray if you have one). Cover them loosely with the damp towel again. Let them rise for another 45 minutes to 1 hour. They should look puffy and when you gently poke the side with a floured finger, the indentation should slowly spring back about halfway.
Step 5: Score & Bake
Preheat your oven to 450°F (230°C). Place an empty metal baking dish on the bottom rack. While the oven heats, use a very sharp razor blade, lame, or even a serrated knife held at a shallow angle to make 3-5 diagonal slashes, about ¼-inch deep, on top of each loaf. This "scoring" isn't just decorative; it controls where the bread expands in the oven.
Just before baking, carefully pour 1 cup of hot water into the preheated empty dish on the bottom rack. Close the oven door immediately. This creates an instant burst of steam, which is the absolute secret to a crisp, shiny, professional-looking crust.
Quickly transfer your baking sheet with the loaves to the middle rack. Bake for 20-25 minutes, until the crust is a deep, golden brown and sounds hollow when tapped on the bottom. For an even crisper crust, you can turn off the oven, crack the door open, and let the loaves sit inside for an extra 5 minutes.
Baker’s Notes: Tips for Consistent Brilliance
The Steam is Non-Negotiable: If you forget the steam pan, your crust will be pale and tough. The steam delays crust formation, allowing the bread to achieve its full "oven spring" (the final burst of rising).
Listen to Your Dough: Rise times are guidelines. In a cold kitchen, it may take longer. In a very warm one, it may go faster. Trust the visual cues (doubled in size) over the clock.
The Cooling Rule: I know it’s tempting, but you must let the bread cool on a wire rack for at least 30 minutes before slicing. Slicing into hot bread stops the cooking process and can make the interior gummy. The wait is worth it.
Creating a "Warm Spot": If your kitchen is cool, create a proofing box by placing your covered bowl in the turned-off oven with the light on. The slight warmth from the bulb is perfect.
Variations & Serving Joy
Seeded Crust: Before the final proof, brush the loaves lightly with water and roll them in sesame seeds, poppy seeds, or “everything” bagel seasoning.
Herb & Garlic: Knead 2 tbsp of finely chopped fresh rosemary or thyme and 2 minced garlic cloves into the dough during the yeast incorporation step.
The Ultimate Experience: Serve it still slightly warm with a plate of your best olive oil and flaky sea salt for dipping. It’s the perfect partner for soups, stews, and cheese boards.
Stale Bread? A Gift! Day-old bread makes the world’s best bruschetta, panzanella salad, or French toast. Or simply slice and toast it—it will regain its crunch.
FAQs: Your Bread Questions, Answered
Q: My crust isn’t very crisp. What happened?
A: The two most common culprits are 1) Not enough steam in the oven, or 2) Not baking at a high enough temperature. An oven thermometer can ensure your oven is truly at 450°F. Also, avoid wrapping the bread while it’s still warm, as trapped steam will soften the crust.
Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, you can gently deflate the dough, place it in a greased bowl, cover tightly, and refrigerate for up to 48 hours. This "cold ferment" actually develops more complex flavor. When ready, shape, let it come to room temperature and complete its final proof, then bake.
Q: How do I store it?
A: Store completely cooled bread in a paper bag at room temperature for 1-2 days. For longer storage, slice and freeze in a zip-top bag. Reheat frozen slices directly in a toaster or oven.
Q: My loaf is very dense. Why?
A: This usually means the dough didn’t rise enough (yeast may have been old, water was too hot, or the kitchen was too cold) or it was over-kneaded after the first rise, knocking out all the gas.
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