A simple, crusty oval loaf with a tender open crumb — perfect everyday bread.
Ingredients (makes 1 large loaf)
- 3 cups (360 g) bread flour or all-purpose flour
- 1½ tsp salt
- 1 tsp instant yeast
- 1¼–1½ cups (300–360 ml) warm water
- Optional: 1 Tbsp olive oil or honey for extra flavor and softness
Instructions
- Mix the dough
In a large bowl, whisk together the flour, salt, and yeast.
Add the water (and oil/honey if using) and stir until a shaggy, sticky dough forms.
Cover and let rest for 30 minutes. - Strengthen the dough
Perform 3–4 sets of stretch-and-folds every 30 minutes: wet your hands, stretch one side of the dough up and fold it over the center, turn the bowl, and repeat on all four sides.
After the folds, let the dough bulk ferment until it has increased in volume by about 50–75% and looks airy (1½–2½ hours total at warm room temperature). - Shape
Turn the dough out onto a lightly floured surface. Gently shape into an oval (batard) by folding the edges in and rolling tightly.
Place seam-side up in a floured proofing basket or towel-lined bowl, or seam-side down on parchment. - Final proof
Cover and let rise until puffy, 30–60 minutes.
Meanwhile, preheat the oven to 450°F (230°C) with a Dutch oven or baking stone inside. - Bake
Turn the dough out onto parchment, score the top with a few diagonal slashes.
Bake in the Dutch oven (covered) for 25 minutes, then uncover and bake another 15–20 minutes until deep golden brown.
(If using a baking stone, add steam by pouring hot water into a preheated pan on the bottom rack.) - Cool
Cool completely on a wire rack for at least 1 hour before slicing.
Tips
- Higher hydration (closer to 1½ cups water) gives a more open crumb.
- For better flavor, let the mixed dough rest overnight in the fridge after the bulk fermentation, then shape and bake the next day.
- Steam in the first half of baking is key for a good crust and oven spring.
- Delicious with butter, cheese, or as sandwich bread.
Crusty outside, soft and airy inside. Enjoy!
