How to Make Crusty Bread at Home

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

yeast

💰Cheaper: sourdough starter

Sourdough starter can add flavor and is often homemade.

Introduce the video and the creator's background in baking.

Measure out 1 kg of baker's flour and place it in a mixing bowl.

Add 20 g of salt and 10 g of bread improver to the flour.

Melt 40 g of butter and set aside.

Activate 10 g of instant yeast in 300 ml of water with 1 tsp of sugar and let it froth up.

Add the activated yeast mixture to the flour mixture along with an additional 300 ml of water.

Mix the ingredients together until a dough forms, adjusting water as necessary based on flour type.

Knead the dough for about 10-15 minutes until smooth and elastic, either by hand or using a mixer.

Place the dough in a bowl with a light dusting of flour, cover it, and let it rise until doubled in size, about 1 hour.

After the dough has risen, punch it down and divide it into portions of about 250 g each.

Shape each portion into a torpedo shape by rolling it and tucking the ends underneath.

For a decorative touch, make a cross on top of each shaped dough and press down the center to keep its shape.

Prepare a proofing environment by heating the area to 50°C and placing a tray of boiling water underneath to prevent skin formation on the dough.

Let the shaped dough proof for about 45 minutes.

Preheat the oven to 220°C (428°F).

Before baking, sprinkle flour on the dough and optionally add sesame seeds on top by wetting the surface slightly.

Bake the dough in the preheated oven for 25 minutes, turning the tray halfway through for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens