Extra Bread Recipe

Activate yeast

In a small bowl, combine warm water (1.75 cups) and sugar (1 tsp). Sprinkle the instant yeast (2 tsp) over the surface. Wait 2–3 minutes until the surface glistens and very slightly foams (instant yeast often works without proofing, but this ensures activity).

Mix dry ingredients

In a large mixing bowl, whisk together the bread flour (4 cups) and fine sea salt (2 tsp) so salt is evenly distributed.

Combine and form dough

Make a well in the center of the flour. Pour in the yeast mixture and olive oil (2 tbsp). Using a wooden spoon or your hand, mix until a shaggy dough forms and most of the dry flour is incorporated, about 2–3 minutes.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. If using a stand mixer with a dough hook, knead on medium-low for 6–7 minutes. Add small pinches of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with a little olive oil. Place the kneaded dough in the bowl, 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 60–75 minutes.

Shape

Gently deflate the dough on a lightly floured surface. For 'extra bread' yield: divide into two equal pieces for two medium loaves or keep whole for one large loaf. Shape each piece into a tight loaf, batard, or round boule depending on preference, tucking seams underneath for surface tension.

Second rise

Place shaped loaves on a parchment-lined baking sheet or into lightly oiled loaf pans. Cover loosely with lightly greased plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 45–60 minutes.

Preheat oven

Preheat oven to 425°F (220°C) during the last 20 minutes of the second rise. If you want a crisp crust, place an empty metal baking pan on the lower oven rack to add steam at bake time.

Score and add steam

If desired, brush the top lightly with melted butter or water. Using a sharp knife or lame, make 2–3 diagonal slashes across each loaf about 1/4 inch deep. To create steam, pour 1 cup of hot water into the preheated empty pan on the lower rack and immediately close the oven door.

Bake

Bake at 425°F (220°C) for 18–25 minutes for medium loaves or 30–35 minutes for a large loaf, until crust is deep golden brown and internal temperature reaches 200–205°F (93–96°C). Rotate halfway through baking if your oven has hot spots.

Finish

Remove loaves from oven and transfer to a cooling rack. Optionally brush warm loaves with melted butter for a softer, glossy crust. Let cool at least 30 minutes before slicing so crumb sets.

Herb and cheese: After shaping and before the second rise, lightly brush tops with olive oil or melted butter, sprinkle chopped dried rosemary and grated Parmesan evenly, then proceed with second rise and baking.

Seeded tops: Before the second rise or right after brushing with water/butter, sprinkle sesame or poppy seeds and press gently so they adhere. Bake as directed.

Coarse salt crust: After brushing with melted butter (or water) right before baking, sprinkle coarse sea salt sparingly over the loaf for a salty crust accent.