2
68% Standard
55% Stiff 90% Wet
Your Recipe
🌾
Bread Flour
Strong white flour preferred
— g
💧
Water
Room temperature
— g
🧂
Salt
Fine sea salt
— g
🫧
Instant Yeast
Active dry works too
— g
🧈
Fat (Butter or Oil)
Enriches crumb and crust
— g
🍯
Sweetener (Honey or Sugar)
Feeds yeast and adds flavor
— g
Total Dough
— g
⏱️ Bulk Fermentation
Time: 3–4 hours at room temperature
Look for 50–75% volume increase and visible bubbles on the surface
🌡️ Final Proof
Time: 1–2 hours at room temperature (or overnight cold)
Loaves should gently spring back when poked, leaving a slight indent
🔥 Baking
Temperature: 425°F (220°C)
Time: 25–35 minutes with steam in the first 10 minutes
Crust should be deep golden brown. Internal temperature: 205–210°F (96–99°C)
💡 Baker's Tips
- Use a kitchen scale for precision—weight beats volume every time
- Bulk fermentation time varies with room temperature (warmer = faster)
- Score your loaves at a 30° angle for better oven spring
- Steam creates a crispy crust—use a Dutch oven or sheet pan with water on the rack below
- Cold overnight proof develops flavor and makes scoring easier