Side Of Fresh Bread Recipe

Activate yeast

Pour the warm water (about 100–110°F / 38–43°C) into a large mixing bowl. Stir in the sugar, then sprinkle the active dry yeast over the surface. Let sit undisturbed for 5–8 minutes until foamy and fragrant, indicating the yeast is active.

Mix and knead

Add the flour and salt to the bowl with the foamy yeast. Drizzle in the olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook on medium-low for 6–8 minutes). The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil the mixing bowl and place the kneaded dough inside, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for 60–75 minutes, or until doubled in size.

Shape

Gently deflate the dough on a lightly floured surface. Shape into a loaf, bâtard, or divide into 8–10 rolls depending on desired serving style. For a rustic loaf, fold the edges under to create surface tension and roll into an oblong shape. Place the shaped dough on a parchment-lined baking sheet or in a lightly oiled loaf pan.

Second rise

Cover the shaped dough loosely with a clean towel or lightly greased plastic wrap and let rise for 30–40 minutes, until puffy (it will not necessarily double). Meanwhile, preheat the oven to 425°F (220°C). If you like a crisp crust, place a shallow pan on the oven bottom to add steam.

Prepare for oven

If desired, brush the top of the risen dough with olive oil or melted butter. Lightly score the top with a sharp knife or lame to allow controlled expansion. Sprinkle the coarse sea salt and chopped fresh herbs evenly over the top if using.

Add steam (optional)

For a crustier exterior, carefully pour 1 cup of hot water into the shallow pan placed in the oven to create steam just before sliding the bread in, or mist the oven walls quickly with water using a spray bottle.

Bake

Bake at 425°F (220°C) for 20–30 minutes for rolls or 25–35 minutes for a single loaf, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C).

Cool and finish

Remove the bread from the oven and transfer to a wire rack. Immediately brush with a little more olive oil or melted butter if you want a softer sheen. Let rest for at least 15 minutes before slicing so the crumb sets.