Ingredients
Scale
- 500g bread flour (high protein)
- 350ml warm water (105-115°F)
- 10g salt
- 5g instant dry yeast
Instructions
- Combine warm water and yeast; let sit for 5 minutes.
- Add flour and salt; mix until a shaggy dough forms. Knead for 10-12 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise for 1.5-2 hours until doubled.
- Deflate dough, shape into a rectangle, fold into thirds, and roll into a tight loaf.
- Place on parchment paper, cover, and proof for 45-60 minutes.
- Preheat oven to 450°F with baking stone or Dutch oven. Score the loaf.
- Bake for 20 minutes with steam, then 20-25 minutes without steam until golden brown and internal temperature reaches 200-210°F.
- Cool completely on a wire rack before slicing.
Notes
- Use high-quality bread flour.
- Ensure water is the correct temperature.
- Don’t skip bulk fermentation.
- Score the loaf properly.
- Add steam for a crispier crust.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg