Untitled Recipe
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A classic homemade bread made with a pre-ferment for enhanced flavor and texture. The dough is kneaded until smooth, then shaped and baked to a golden crust.
Nutrition (per serving, estimated)
Estimated based off 3 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.8 mg
- Iron: 5.89 mg
- Magnesium: 30 mg
- Phosphorus: 160 mg
- Potassium: 172 mg
- Zinc: 1.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- flour
- water
- yeast
Let's Cook
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Step 1.
In a bowl, combine flour, water, and a small amount of baker's yeast to make the pre-ferment. Mix until no dry flour remains. Cover and let ferment at room temperature for 8-12 hours or overnight, until bubbly and doubled in volume.
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Step 2.
Add the pre-ferment to the remaining dough ingredients (flour, water, salt, and additional yeast if needed). Mix until a shaggy dough forms, then knead for 10-15 minutes until smooth, elastic, and passes the windowpane test.
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Step 3.
Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1-2 hours at room temperature.
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Step 4.
Turn the dough out onto a lightly floured surface and shape into a loaf. Place in a greased loaf pan or on a baking sheet. Cover and let proof until nearly doubled, about 45-60 minutes.
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Step 5.
Preheat the oven to 450°F (230°C) during the last 30 minutes of proofing. Score the top of the loaf with a sharp knife or lame.
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Step 6.
Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Cool completely on a wire rack before slicing.