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The Crisp Crusty Bread

Food

the blog:

By: Nikkie Wong

Makes 1 loaf 

Total time: 2 ½ hours

Making homemade bread has always seemed like a daunting task, but this recipe is so simple! Picture a beautiful, golden brown crust and a soft, airey inside. It’s everything you could want from a loaf of bread. This recipe is great for garlic bread, avocado toast, as a vehicle for any sauce, or simply buttered toast.! 

Must Haves

  • 2 ¼ tsp dry active yeast (1 package)
  • 1 tsp sugar 
  • 1 ¼ cup warm water 
  • 2 tsp kosher salt 
  • 3 ¾ cup AP flour (preferably King Arthur), plus extra for dusting

Start Cookin’ Good Lookin’

  • In a large bowl or kitchen aid mixer, stir together water, sugar and yeast. Allow yeast to bloom for 5 minutes, it should look foamy.  
  • Add flour and kosher salt. Mix with a wooden spoon or low speed if using a stand mixer until flour is incorporated, just until the dry bits are gone. The dough is going to be sticky and shaggy which is normal! 
  • Sprinkle flour the dough, turning it over and coating it in flour. Leave dough in the bowl and cover with a towel. Let it rise about an hour or until it has doubled in size. 
  • After the dough has risen, light flour a large cutting board or surface.
  • Gently pour out dough onto cutting board and do not deflate (this keeps all the air bubbles intact)
  • Sprinkle flour across the top and begin shaping the dough by pulling the corners towards the center and continue until the dough becomes more firm.
  • Flip the dough over so the seams are facing the board and using the pinky sides of your hands, begin shaping the dough into a smooth ball. Cup the dough and gently slide hands clockwise then release. Repeat until dough has formed into a ball. 
  • Preheat the oven to 450 degrees with an empty dutch oven and lid (4-6 qt)
  • Generously flour a clean large bowl and place dough seam side down into the bowl. Cover with a towel and let it rise for 30 minutes while preheating the oven. 
  • Using oven mitts, take out dutch oven and remove lid.
  • Lay a piece of parchment paper on the table and gently tip our bread with seam side up.
  • Carefully transfer parchment paper into dutch oven and place the lid on. (This traps the steam)
  • Place dutch oven into a hot oven and bake for 35 minutes. After 35 minutes, remove the lid and bake uncovered for 10-15 minutes until the bread has a deep golden brown color. 
  • After bread is down, pull on corners of parchment to lift bread out of dutch oven and cool for at least 30 minutes before cutting it.

To store for first 24 hours: place cut side down on cutting board 

If you don’t own a dutch oven, you can place dough onto a metal baking sheet and a metal cake pan filled with 1 cup hot water on the bottom rack (This will create a steam effect in the oven)

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