šĀ Ingredients
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200g (1½ cups) bread flour (or all-purpose flour + 1 tbsp vital wheat gluten)
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½ tsp instant yeast
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½ tsp salt
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120ml (½ cup) warm water (100-110°F/38-43°C)
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1 tbspĀ olive oilĀ (optional, for softer crust)
Optional add-ins:
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1 tsp honey (helps yeast activate)
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1 tbsp seeds (sunflower, sesame)
āļøĀ Tools Used
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Knead bladeĀ ā For perfect dough texture
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16-cup bowlĀ ā Plenty of room for rising
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Parchment paperĀ ā Easy transfer to oven
šĀ Step-by-Step Instructions
1ļøā£Ā Mix Dough (2 minutes!)
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AddĀ flour, yeast, saltĀ to processor ā pulse 3x to mix.
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With machine running, pourĀ warm waterĀ (and honey if using) through feed tube.
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ProcessĀ 45 secondsĀ until dough forms a ball (scrape sides if needed).
2ļøā£Ā First Rise
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Transfer dough to oiled bowl, cover with damp cloth.
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Let riseĀ 1 hourĀ at room temp (or overnight in fridge for deeper flavor).
3ļøā£Ā Shape & Final Rise
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On floured surface, gently shape into a round loaf.
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Place on parchment, cover ā riseĀ 30 minsĀ while oven preheats.
4ļøā£Ā Bake to Golden Perfection
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Preheat oven + baking sheet to 450°F (230°C).
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Slash loaf top with sharp knife.
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BakeĀ 25 minsĀ until deep golden and hollow-sounding when tapped.
š”Ā Pro Tips
š”ļøĀ Yeast check: Water should feel like warm bath water ā too hot kills yeast.
šĀ No time?Ā Skip second rise ā just bake after shaping (denser but still tasty!).
š„Ā Steam trick: Place ice cubes in tray below bread for extra crisp crust.
šĀ Why This Works
ā
Ā No hand-kneadingĀ ā Knead blade does the work
ā
Ā Small batchĀ ā Perfect for 1-2 people
ā
Ā CustomizableĀ ā Add rosemary, cheese, or dried fruit
Serve with:Ā Soup, olive oil + balsamic, or jam for breakfast!
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