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Fresh Baked Bread


  • 1 tsp active dry yeast
  • 20oz flour
  • 12oz water
  • 2 tsp salt


  1. Add yeast to 1/4 cup 110˚ water + 1tsp sugar mixture.  Let sit for 10min
  2. Add flour to bowl
  3. Add salt to bowl
  4. Add water & yeast mixture to bowl
  5. Add remaining weight of water
  6. Knead until translucent via window-pane test.
  7. Put in a container, cover with plastic wrap.  Let rise until double size (time varies, about 2hr) 
  8. Or alternatively refrigerate over night.  Before baking shape and let rest for 1.5 hr before baking...
  9. Flatten dough and deflate by folding three ways - three times.  See: at 4:39.
  10. Cover with towel and let rest for 10min
  11. Shape
  12. Cover with towel and let rest for 1hr
  13. Or alternatively refrigerate for up to 1 day.  Let rise and warm for 1.5 hr before baking.....
  14. Preheat oven to 500˚ or as high it will go with cooking stone and cast iron pan one hour before baking
  15. Scrore top of dough
  16. Coat outside with olive oil and sprinkle on kosher salt.
  17. Reduce oven to 450˚
  18. Add 1 cup water to cast iron pan in oven to create steam
  19. Place bread on cooking stone in oven
  20. Bake at 450˚ for 10min
  21. Reduce temp to 375˚
  22. Bake for 45-50min or until internal temp reaches 180˚-210˚
  23. Let rest on cooling rack for 1hr