1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and probiotics.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

Grab a medium stainless steel bowl.

Measure 250 grams of warm water into the bowl.

Add 2 grams of instant yeast to the warm water.

Add 300 grams of ripe poolish to the bowl.

Mix the poolish into the water and yeast.

Add 12 grams of salt, 50 grams of whole wheat flour, and 400 grams of bread flour to the mixture.

Stir until combined to form a clod of partially hydrated flour.

Use a soaking wet hand to keep the dough in the bowl while mixing.

Cover the bowl with a lid and let it ferment for 2 hours, checking back in 30 minutes.

Perform a strength-building fold by grabbing the dough and pulling it out, then folding it back in, repeating this about seven times around the bowl.

After 30 minutes, repeat the stretching and folding maneuver.

After the second fold, let the dough ferment for another 60 minutes.

Once the dough has doubled in size, flip it out onto a floured cutting board and flatten it slightly.

Cut the dough into two equal-sized rectangles and move them onto a parchment-lined sheet tray.

Cover the loaves with a sheet tray and let them proof for 60 minutes.

Preheat the oven to 480°F (249°C).

Bake the loaves for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens