Freshly Baked Breads Recipe

Mix sponge

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup warm water and 1/4 tsp instant yeast until a smooth, thick batter forms. Scrape down sides and cover loosely with plastic wrap or a towel.

Ferment

Let the sponge rest at room temperature for 45–60 minutes until it becomes bubbly and slightly risen. This builds flavor and helps dough development.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 cups all-purpose flour, 1 tsp instant yeast, 1.5 tsp salt and 1 tbsp sugar. Whisk briefly to distribute ingredients evenly.

Add liquids and sponge

Add the bubbly sponge and 1 cup warm water to the dry ingredients. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead

Add 2 tbsp softened unsalted butter. Knead on medium speed with the dough hook for 6–8 minutes until the dough is smooth, elastic and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes adding a sprinkle of flour only if excessively sticky.

Bulk rise

Lightly oil a large bowl (use the 1 tsp vegetable oil), place the dough in the bowl, turning once to coat. Cover and let rise at room temperature for 60–90 minutes, until doubled in size.

Shape

Gently deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces for two sandwich loaves or keep whole for a large boule. Shape each piece into the desired form (tight loaf, boule or rolls) by folding edges into center and rolling to create surface tension.

Second rise (proof)

Place shaped loaves in greased loaf pans or onto a baking sheet lined with parchment. Cover loosely and let proof for 45–60 minutes at room temperature until puffy and nearly doubled. If using a chilled overnight retard, refrigerate covered for 8–12 hours and return to room temp for 30–60 minutes before baking.

Preheat oven

About 20 minutes before baking, preheat the oven to 425°F (220°C). If you want a crisp crust, place a shallow metal pan on the bottom rack to hold water for steam.

Egg wash and scoring

If using, whisk 1 egg with 1 tsp water to make an egg wash. Gently brush the tops of proofs with the wash, taking care not to deflate. Use a sharp knife or lame to score the tops 2–3 shallow slashes to control expansion.

Bake

Place the loaves in the preheated oven. If using steam, pour 1 cup hot water into the shallow pan quickly and close the oven. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 375°F (190°C) and bake another 18–25 minutes until crust is deep golden and internal temperature reaches about 200–205°F (93–96°C). Baking time will vary with loaf size.

Finish

Remove loaves from the oven and, if desired, immediately brush with a light coating of butter for a softer sheen. Transfer to a wire rack and cool at least 30 minutes before slicing to allow crumb to set.

Optional topping

If using seeds or coarse salt, sprinkle them on immediately after egg wash and before scoring/baking so they adhere and toast during baking.