Soppin' Bread Recipe

Activate yeast

In a small bowl, dissolve the sugar in the warm water (105–115°F / 40–46°C). Sprinkle the active dry yeast over the surface, stir lightly, and let sit 5–8 minutes until foamy. If mixture doesn't foam, discard and start with fresh yeast.

Mix dough

In a large mixing bowl, combine the flour and fine sea salt. Make a well in the center and pour in the foamy yeast mixture and the extra-virgin olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms and all flour is hydrated (about 2–3 minutes).

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed for 6–7 minutes. Dough should be slightly tacky but not sticky; add up to 1–2 tablespoons flour if overly sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1¼ hours.

Shape loaves

Gently deflate the dough and divide it into two equal pieces (about 1 pound each). On a lightly floured surface, shape each piece into a tight baguette by flattening to a rectangle, folding long edges to the center, rolling away from you while tucking, and sealing the seam. Roll to about 14–16 inches long. Place on a baking sheet or baguette tray lightly dusted with semolina or cornmeal.

Second rise (proof)

Cover the shaped loaves loosely with lightly greased plastic or a damp kitchen towel and let proof until puffy, about 30–45 minutes. They should increase noticeably but not double.

Preheat oven and prepare steam

About 30 minutes into the second rise, preheat oven to 475°F (245°C). Place a shallow metal pan on the bottom rack (leave it empty for now) and a baking stone or inverted baking sheet on the middle rack if available. When oven is hot, you'll add 1/4 cup water to the hot shallow pan to create steam.

Score and add steam

Just before baking, use a sharp lame or very sharp knife to make 3–5 diagonal slashes (about 1/4 inch deep) on each loaf at a 30–45° angle. Quickly pour 1/4 cup water into the hot shallow pan to create steam and immediately slide the baking sheet with loaves onto the middle rack. Close the oven door.

Bake

Bake for 12 minutes at 475°F (245°C). After 12 minutes, remove the shallow pan (be careful of steam), reduce oven temperature to 425°F (220°C), and continue baking another 8–12 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). Total bake time ~20–24 minutes.

Finish

Transfer loaves to a wire rack. If using, immediately brush the tops lightly with softened butter for a softer sheen and sprinkle with coarse sea salt to taste for additional flavor. Let cool at least 15 minutes before slicing — for soppin' it's fine to slice warm but avoid tearing when dipping into sauce.

If you prefer a very crisp crust, skip the butter brushing and let the loaves cool completely. For extra flavor, rub a halved garlic clove on warm slices before serving.