Updated: Apr 2
Are you new to making bread? Is your sourdough starter in the works but you want to get going with bread making? I got you. Making bread is a simple and beautiful past time. This is a yeasted dough for you to start practicing your mixing, shaping, and baking skills. You don't need much to make a delicious loaf of bread for you and your family to enjoy.
Some key things to remember are to make sure you are using the best quality flour available to you. If all you have is access to a grocery store with generic brands, then don't feel bad about that. Use organic and unbleached flour when you can. Otherwise, begin your baking journey with optimism and appreciation for everything that you bake.
One of the key things to remember about baking is that there are many variables that go into it. However, my goal is to make a process for you that is not going to overwhelm you with too much of the technical things that might make you feel confused.
My goal is to get fresh, delicious bread on your table for you to enjoy. If you are a beginner, just remember that the most important part about your bread journey is that you will have the ability to share something that you made with your own two hands with your loved ones.
What You Need:
400 grams All Purpose or Bread Flour
100 grams Whole Wheat Flour
10 grams Fresh Yeast OR 4 grams Active Dry Yeast OR 3 grams Instant Yeast
315 grams warm water
12 grams salt
In terms of yeast, you can use either of the above types. Generally to convert a recipe from Fresh Yeast to Active Yeast you multiply the Fresh Yeast number by .4 - to get to Instant Yeast you'll multiply by .33
In terms of salt, any salt will do to be honest. I typically use course Kosher or Sea salt and get great results.
What You Need To
In a bowl, dissolve your fresh or active dry yeast with the water. If using instant yeast, leave just water in the bowl and add with the flour in step 2. Wait 5 minutes.
Add the flour (and instant yeast if you are using this type of yeast) to the bowl and use both of your hands to squeeze an mix everything together. You are aiming to not have any dry flour left and a smooth mixture.
Knead the dough once it is all combined for about 5-10 minutes. You want to start developing strength in the dough by doing this.
Let the dough rise in a covered bowl for 2 hours. You'll know when it is ready to be shaped because it will be smooth on the surface and about doubled in size.
Once your dough is ready to be shaped, dust your work surface with flour and dump out your dough. Pat it down into a slightly triangular shape, with the larger base of the dough closer to you.
Roll from the top of the dough into a cylinder. Use your palm to close the seam of the dough.
To proof the dough, or let it have a second rise, we will dust a sheet pan with semolina flour. Place your dough with the seam down.
Let the dough proof for 1 hour, or until it is noticeably bigger and jiggly. If you want, you can poke the dough and see if it bounces back a little bit, which is a good indication.
Preheat your oven to 500f.
Slash the dough with a knife or razor blade and bake for 25 minutes or until golden brown. Don't be afraid to bake it dark!
If you feel comfortable with this recipe, you can subtract the amount of yeast and let the initial fermentation go for longer, or overnight in the fridge.
Once you master the simplicity of making yeasted, rustic bread then you can move on to my sourdough bread recipes. Make sure you also pre-order my book New World Sourdough so that you get all of my most creative recipes this summer!