Crusty Bread Recipe - NO Dutch Oven-NO Sourdough!

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 flour, water, sugar, and yeast in a bowl using a wooden spoon.

Switch to hands to knead the dough until water is fully absorbed; it doesn't have to be smooth.

Cover the dough and let it rest for 30 minutes.

After 30 minutes, use damp fingertips to perform a set of stretch and folds around the dough.

Let it rest covered for another 30 minutes.

Perform a second set of stretch and folds.

Cover again and let it sit for another 30 to 45 minutes.

Form the dough into a loaf, approximately 9x5 in size.

Place the loaf on lightly floured parchment paper on a baking sheet.

Flour the top of the loaf, cover it with a towel, and let it rise for 1 to 2 hours.

Preheat the oven to 450°F (232°C) and place a 9x13 pan with about 3 cups of water on the bottom rack.

Place the bread on the middle rack of the oven and bake for 20 minutes with the water bath.

Remove the water bath pan and bake for an additional 20 minutes or until the bread is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens