I don't buy bread anymore! The new perfect crusty bread recipe

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter offers a unique flavor profile, while instant yeast is usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has health benefits, while vegetable oil is budget-friendly.

butter

🥗Healthier: margarine

💰Cheaper: shortening

Margarine can reduce saturated fat, while shortening is often less expensive.

Mix 1 cup of water with ¾ tsp. of fresh yeast or ½ tsp. of dry yeast.

Add 2 ½ cups of bread flour and 1 tsp. of salt to the yeast mixture.

Mix until there's no more dry flour, just mix, no need to knead.

Cover the mixture and let it rest for 30 minutes.

With a wet hand, stretch the 4 sides of the dough and fold to the center.

Lift the dough and slap it back, a technique called 'lift and slap'.

Cover and let rest for another 30 minutes.

Repeat the stretching and folding process from before.

The dough should now be much more elastic; lift and slap again.

Let the dough rise until it doubles in size, which usually takes about 2 hours.

Sprinkle flour on the work surface and try not to disturb the dough too much.

Fold the dough so it's easier to cut and check for bubbles, which are a good sign.

Cut the dough in half and brush off any extra flour.

Flatten gently, stretch the edges, and fold into a ball, making it as tight as possible.

Pinch to seal the ball and rub against the work surface to seal it.

Set the shaped dough aside and let it rest for 10 minutes uncovered.

Fold the dough again to tighten the surface and pinch to seal.

Brush the top with water and generously coat with rolled oats.

Place the dough on a baking tray and cover with a towel, letting it rise for 30 minutes.

Score the bread with a sharp blade or knife, noting that the oats make this tricky.

Sprinkle a little water around the bread for steam and cover with another tray of the same size.

Bake at 430°F (220°C) for 20 minutes.

Remove the top tray and bake for an additional 10 minutes until done.

Check for hollow taps on the bottom to ensure it's perfectly baked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens