The simple loaf
A basic, simple and delicious loaf of bread that only takes around 2-3 hours to bake! The hydration is relatively low which makes it easy to handle, but high enough to produce a juicy and delicious loaf.
Method
Begin by measuring all the ingredients, place them in separate containers and set them aside for later use.
In a mixing bowl, combine the dry ingredients: flour, yeast, and salt.
To the dry mixture, incorporate the liquid elements: water and olive oil.
Knead the dough. If you're using a stand mixer, combine the dough on low speed for about 3 minutes, then increase the speed to medium and mix for an additional 5 minutes to develop the gluten.
If kneading by hand, continue for approximately 10 minutes.
Tip!
The dough is ready when it passes the windowpane test. Wet your hands, take a piece of dough, and gently stretch it. If it doesn't break, it has passed the test! If not, knead a few more minutes.
Image courtesy of Ankarsum
Preheat your Dutch oven by placing it in the oven set to 250°C/482°F.
If a Dutch oven is not available, a baking sheet can serve as a substitute. However, for optimal results, consider investing in a Dutch oven (you can read more about it here).
Cover your dough with a damp towel or plastic wrap and allow it to proof for an 60 minutes.
Transfer the dough to your kitchen counter for preliminary shaping .
Proceed to the final proofing stage. Cover the dough with a damp towel again and let it proof for another 30 minutes.
Tip!
You can do a poke test to see if the dough is perfectly proofed.
Wet your finger and poke the dough lightly and observe what happens:
– Dough springs back quickly = underproofed
– Dough springs back very slowly = perfect
– Dough never springs back = overproofed
Make the final shape. Try to shape the dough as tight as possible.
Place the dough on a piece of parchment paper to prevent sticking. Remove your preheated Dutch oven or baking sheet from the oven and place the dough onto it.
Score the top of the dough using a razor blade or a sharp knife. This will control the bread's rise during baking. If unscored, the bread may "burst" at the sides, compromising its rise.
You can watch this video for some good scoring techniques.
If using a Dutch oven, place its lid back on before putting it in the oven. For a baking sheet, spritz the dough with a small amount of water before placing it in the oven. This water layer will delay the formation of a crust, thus promoting the bread's rise.
Once the bread is in the oven, promptly reduce the temperature to 220°C / 428°F.
After the first 20 minutes of baking, remove the Dutch oven lid, if using one.
Continue baking for an additional 20 more minutes, or until the crust turns a golden-brown color.
Your bread is now ready! Carefully remove it from the oven and place it on a cooling rack. Let it rest for at least 30 minutes before slicing and serving.
Enjoy your homemade bread!
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