Fresh Bread Daily Recipe
Make Fresh Bread Daily Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Optional finishing
Method
Dough
- 1
Activate yeast
Combine the warm water and granulated sugar in a small bowl. Sprinkle the active dry yeast over the surface and stir once. Let sit 5–10 minutes until foamy and fragrant. If it doesn't foam, the yeast may be inactive—start over with fresh yeast and slightly warmer water.
- 2
Mix flour and salt
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the bread flour and sea salt so the salt is evenly distributed.
- 3
- 4
Knead the dough
If using a stand mixer, knead on medium-low for 6–8 minutes until the dough clears the sides of the bowl and becomes smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add only up to 2 tablespoons extra flour if dough is excessively sticky.
- 5
First rise
Lightly oil a clean bowl and place the kneaded dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours depending on room temperature.
- 6
Shape
Gently deflate the dough with your fist. Turn it out onto a lightly floured surface and shape into a loaf: for a free-form loaf, tighten the surface by folding the edges underneath and rolling; for a standard sandwich loaf, roll into a log to fit a 9x5-inch loaf pan (lightly greased). Place shaped loaf seam-side down in a floured banneton or seam-side up in the pan.
- 7
Second rise
Cover loosely with oiled plastic wrap or a lightly damp towel and let rise until puffy and roughly doubled again, about 45–60 minutes (the dough should spring back slowly when poked). Meanwhile preheat the oven to 425°F (220°C) with a rack in the center and, if you have one, place a shallow pan on the bottom rack for steam.
Finishing & Baking
- 8
Prepare wash
If using an egg wash: beat the egg with 1 teaspoon water. If using milk, have about 1 tablespoon ready. Brush the top of the loaf lightly with the wash to encourage browning. Sprinkle seeds or coarse salt if using.
- 9
Score (optional)
Using a sharp knife or lame, make 2–3 shallow diagonal cuts across the top of the loaf to control expansion and create an attractive crust.
- 10
Bake with steam
Place the loaf in the preheated oven. Quickly pour 1/2 cup hot water into the shallow pan on the bottom rack (if using) to create steam, and close the door immediately. Bake at 425°F (220°C) for 12 minutes, then reduce the oven temperature to 375°F (190°C) and bake an additional 18–25 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190–205°F (88–96°C) for a well-baked crumb. Total bake time ~30–37 minutes depending on shape and oven.
- 11