Homemade crusty loaf, with or without a dutch oven

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds depth of flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a similar flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

The night before baking, mix half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter consistency to create a poolish. Cover and let ferment overnight for 8-24 hours.

About four hours before baking, mix in the remaining cup (237mL) of water and salt to the poolish, adding as much flour as possible with a spoon. Cover and let rise for about an hour.

After an hour, check and stir in more flour if possible. Cover and let rise for another hour.

Sprinkle the dough with a little flour to prevent sticking. Fold the dough by pulling one side out and folding it back in, rotating 90 degrees and repeating until done four times. Cover and let rest for about 20 minutes.

Repeat the folding and resting process two more times, resting for 20 minutes each time after folding.

For baking in a dutch oven, crumple a sheet of parchment paper, place it in the bottom of the dutch oven, and transfer the dough smooth-side up. Cover and let proof for about a half hour while the oven heats to 500ºF/260ºC.

Score the surface of the dough with a serrated knife. Place the dutch oven on a burner on high heat until hot, then transfer to the oven and bake for 30 minutes undisturbed.

Remove the lid, reduce the heat to 450ºF/230ºC, and bake for an additional 10-20 minutes until the interior reaches about 200ºF/93ºC. Let cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens