Servings: 8 servings
Calories: 189kcal
Equipment
- 1 Sheet pan
- 1 large bowl
- 1 sturdy spoon
Ingredients
- 3.3 cups bread flour
- 1 packet dry active yeast with dough enhancer
- 1.5 cups cool water
- 0.5 tablespoon coarse sea salt or similar
Instructions
- Measure your dry ingredients and add them to a large mixing bowl.
- Whisk together the dry ingredients so they are incorporated.
- Pour in the cool water and mix with a sturdy spoon until the dough starts to come together.
- Use your hands to shape the dough into a ball.
- Cover with a towel or foil and allow to rise until it has doubled in size or for at least 4 hours. You can let it rise over night or all day in the fridge.
- Remove from the bowl when it has doubled in size and shape into one large or two smaller loaves.
- Loosely cover and let rise for another 45 minutes.
- Score about 3 shallow cuts across each loaf.
- Place an oven safe bowl or dish half filled with water on a lower rack of your oven and preheat to 450.
- Uncover the bread loaves and place in the oven directly over the water and bake for 20 minutes or until it is golden brown.
Notes
If the dough is very dry or crumbly, you may need up to about 2 teaspoons of additional water.
If you are trying this with all purpose flour, the bread will work but be softer and less chewy and crusty than bread flour. You might need to add up to an additional 1/4 cup of flour to get the dough to be workable since all purpose flour doesn't absorb as much water as bread flour.
For the best crust, make sure to use that pan of water in the oven under the bread.
Nutrition
Serving: 2slice | Calories: 189kcal | Carbohydrates: 38g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 440mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!