Traditional Bread

Total Time: 18-24 hours (mostly hands-off)
Active Prep Time: 20 minutes
Baking Time: 45 minutes
Difficulty Level: Beginner-Friendly
Yield: 1 large round loaf (boule)

There’s something almost magical about pulling a crackling, golden loaf of bread from your own oven. This traditional recipe requires no special equipment, no kneading, and leverages time—instead of muscle—to develop a complex flavor and an open, airy crumb. It’s the perfect gateway into the world of artisan bread baking.

Ingredients

• 500 grams (about 3 ¾ cups) bread flour or all-purpose flour, plus more for dusting

• 360 grams (about 1 ½ cups) cool water (60-70°F / 15-21°C)

• 2 teaspoons (10 grams) fine sea salt

• ¼ teaspoon (1 gram) instant or active dry yeast

Equipment: A large mixing bowl, plastic wrap or a damp towel, a Dutch oven with a lid (or a heavy lidded pot/baking stone with a steam pan), parchment paper.

Method

Day 1: The Long Ferment (5 minutes active, 12-18 hours hands-off)

1. Mix the Dough: In a large bowl, whisk together the flour, salt, and yeast. Add the cool water. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms and no dry flour remains. This should take less than a minute. The dough will be quite loose and ragged—this is perfect.

2. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature (ideally 68-72°F / 20-22°C) for 12 to 18 hours. The dough is ready when it’s bubbly on the surface and has roughly doubled in size.

Day 2: Shape, Proof, and Bake (15 minutes active, 2 hours wait, 45 minutes bake)

1. Shape the Loaf: Generously flour a work surface. Using a bowl scraper or wet hands, gently scrape the risen, bubbly dough onto the floured surface. It will be very loose and sticky. With floured hands, gently fold the dough over onto itself a few times—north to south, east to west—to form a rough ball.

2. Second Rise (Proofing): Place a sheet of parchment paper on a plate or small baking sheet (this will be your “sling” for the dough). Transfer the shaped dough, seam-side down, onto the parchment. Dust the top lightly with flour and cover loosely with a damp towel or plastic wrap. Let it proof for 1 to 2 hours. The loaf is ready when it looks pillowy and holds a slight indentation when poked gently.

3. Preheat: At least 30 minutes before baking, place your Dutch oven (with its lid on) into your oven and preheat to 450°F (230°C). The pot must be screaming hot.

4. Score and Bake: Carefully remove the hot Dutch oven. Using the parchment paper as handles, lift the dough and lower it into the pot. Using a sharp knife, razor blade (lame), or scissors, make one or two quick, decisive slashes about ½-inch deep on top of the loaf. This controls expansion.

5. The Bake:

   • Covered Bake (Steam Phase): Put the lid back on the Dutch oven and place it in the oven. Bake for 30 minutes. The trapped steam creates the perfect environment for a crisp, shiny crust and a great oven spring.

   • Uncovered Bake (Color Phase): Remove the lid. The loaf will be pale and risen. Continue baking, uncovered, for another 15-20 minutes, until the crust is a deep, glorious golden brown and the loaf sounds hollow when tapped on the bottom. An internal temperature of 205-210°F (96-99°C) is ideal.

6. Cool: This is the hardest but most crucial step. Transfer the loaf to a wire cooling rack and let it cool completely for at least 2 hours before slicing. The bread is still cooking internally as it cools, and cutting it too soon will result in a gummy crumb.

The Last Step: Enjoying Your Creation

Your patience is now rewarded. This bread is a celebration of simplicity. Slice into it and admire the irregular, glossy holes in the crumb. The crust should be crackling and substantial, giving way to a tender, slightly chewy interior with a flavor that is subtly tangy and wonderfully wheaty.

Serving Suggestions:

• The Simple Slice: Nothing beats a thick slice slathered with high-quality salted butter.

• Soup’s Best Friend: The ultimate tool for wiping your bowl clean.

• Brunch Star: Perfect for poached eggs or avocado toast.

• Salad Companion: Tear off chunks to sop up dressings and juices.

Storing Your Bread: Store the cooled loaf cut-side down on a cutting board for up to 2 days for best texture. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature and revive in a 350°F (175°C) oven for 10 minutes to refresh the crust.

Nutrition Information (Per 1/12th of the loaf)

• Calories: ~160 kcal

• Total Fat: 0.5g

• Saturated Fat: 0g

• Sodium: 390mg

• Total Carbohydrates: 33g

• Dietary Fiber: 1g

• Sugars: 0g

• Protein: 5g