Crusty White Bread

Ingredients

• •3 1/2 cups (440 g) bread flour, plus more for dusting
• •1 1/4 cups (300 ml) warm water (about 110°F / 43°C)
• •2 1/4 teaspoons (7 g) active dry yeast (1 standard packet)
• •1 1/2 teaspoons fine salt
• •1 teaspoon granulated sugar
• •1 tablespoon olive oil

Directions

1. 1In a large bowl, combine warm water, sugar, and yeast. Stir gently and let stand 5–10 minutes until foamy, confirming the yeast is active.
2. 2Add olive oil and salt to the yeast mixture, then add flour one cup at a time, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead firmly for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
3. 3Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp towel. Let rise at room temperature until doubled in size, about 90 minutes.
4. 4Punch down the dough, shape it into a tight oval or round loaf, and place on a parchment-lined baking sheet. Cover loosely and let proof for 45 minutes until noticeably puffed.
5. 5Meanwhile, place a shallow pan of water on the bottom oven rack and preheat the oven to 450°F (230°C). The steam will help develop a crisp crust.
6. 6Score the top of the loaf with a sharp knife or razor blade in one or two swift slashes about 1/2 inch deep. Bake for 30–35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
7. 7Transfer to a wire rack and cool for at least 20 minutes before slicing to allow the crumb to set properly.

💡 Use bread flour rather than all-purpose for a chewier crumb and better oven spring.

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