Basic bread recipe

Freshly baked bread is one of the most satisfying things you can make at home. The process is enjoyable, calming, hands-on, and incredibly rewarding. Once you master it, you’ll feel proud every time you pull a loaf from the oven.

Ingredients

1 kilogram strong bread flour
625 milliliters lukewarm water
3 packets (7g each) dried yeast
2 tablespoons white sugar
1 tablespoon fine sea salt (level)
Extra flour for dusting

Step 1: Creating the Well

Place the flour onto a clean work surface and form a large hollow in the center. Pour in half of the water, then add the yeast, sugar, and salt. Stir everything together using a fork.

Step 2: Bringing the Dough Together

Gradually draw flour from the inner edges of the well into the liquid mixture. Take care not to break the sides of the flour ring, or the liquid may spill out. Keep incorporating flour until the mixture becomes thick and porridge-like, then add the remaining water.

Continue mixing until it thickens again. At this stage, you can start working more firmly, pulling in the rest of the flour until the dough becomes less sticky. Dust your hands with flour and press and gather the dough together, adjusting with a little extra flour or water if needed depending on the type of flour used.

Step 3: Kneading the Dough

Now begin kneading with energy and consistency. Push, stretch, fold, and roll the dough repeatedly for about 4 to 5 minutes. The goal is to develop a smooth, elastic, and silky texture.

Step 4: First Rise

Lightly dust the dough surface with flour and place it into a bowl. Cover it with cling film or a damp cloth and leave it to rise for around 30 minutes, or until it has doubled in size. Keep it in a warm, slightly humid, draft-free area so the yeast can activate properly and improve flavor and structure.

Step 5: Second Rise and Shaping

Once the dough has expanded, gently knock out the air by pressing and punching it down for about 30 seconds. Shape the dough as desired, whether as a loaf, rolls, or filled bread.

Allow it to rise again for 30 minutes to 1 hour until it doubles in volume once more. This second rise is essential for creating a light and airy texture, so avoid overhandling it and let it rest undisturbed.

Step 6: Baking the Bread

Preheat your oven to 180°C (350°F), or gas mark 4.

Carefully transfer the dough onto a baking tray that has been lightly dusted with flour. Place it in the oven gently to avoid knocking out the air. Bake for 25 to 30 minutes until the crust turns golden brown.

To check if it is fully cooked, tap the bottom of the loaf—if it sounds hollow, it is ready. If not, return it to the oven for a few more minutes.

Once baked, transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. Any leftovers can be frozen for later use.