House Bread Recipe

Activate yeast

Pour 1.75 cups warm water (about 110°F / 43°C) into a large mixing bowl. Stir in 1 tablespoon granulated sugar until dissolved. Sprinkle 2 teaspoons active dry yeast evenly over the surface. Let sit undisturbed for 5–10 minutes, until the surface is foamy and yeast is activated.

Combine dry ingredients

In a separate large bowl, whisk together 4 cups all-purpose flour and 2 teaspoons fine sea salt so salt is evenly distributed through the flour.

Form the dough

When the yeast mixture is foamy, pour it into the bowl with the flour. Add 2 tablespoons softened unsalted butter and 1 tablespoon olive oil. Using a wooden spoon or a dough hook on low speed, mix until a shaggy dough forms and the flour is mostly hydrated (about 2–3 minutes by hand, 1–2 minutes with mixer).

Knead

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If using a stand mixer with dough hook, knead on medium-low for 6–8 minutes. Add up to 2 tablespoons additional flour only if the dough is excessively sticky.

First rise

Lightly oil a large bowl with a little olive oil. Place the kneaded dough in the bowl, turning once so all sides are coated with oil. Cover loosely with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Deflate and shape

Gently punch down the risen dough to release gas. Turn it out onto a lightly floured surface and divide if making multiple loaves or keep whole for one loaf. Shape into a round boule or an oval batard: fold edges to the center, then flip seam-side down and rotate while tucking the dough under to create surface tension.

Second rise

Place the shaped loaf seam-side up into a floured proofing basket or seam-side down on a parchment-lined baking sheet. Cover with lightly greased plastic wrap or cloth and let rise for 30–45 minutes, until slightly puffy (it will not necessarily double). Meanwhile position a rack in the middle of the oven and preheat oven to 450°F (230°C). If you plan to create steam, place an empty metal baking pan on the bottom rack while preheating.

Score and prepare

When the loaf has puffed, transfer it to a parchment-lined baking sheet or a preheated baking stone. Brush the surface lightly with 1 tablespoon melted butter or olive oil and optionally sprinkle 1 teaspoon chopped fresh herbs evenly over the top. Using a sharp razor blade or lame, score 2–3 shallow slashes across the top about 1/4 inch deep to control expansion. If you like a salt finish, sprinkle about 1/2 teaspoon coarse or flaky sea salt.

Bake with steam

Place the loaf in the preheated oven on the middle rack. To create steam (for a crisper crust), quickly pour 1 cup of hot water into the empty pan on the bottom rack and close the oven door immediately, or spray the oven walls with water from a spray bottle right after closing. Bake for 20 minutes at 450°F (230°C) with steam, then remove the steam pan (or stop spraying) and reduce oven temperature to 400°F (200°C). Continue baking for another 10–15 minutes until the crust is deep golden brown and the internal temperature reaches about 200–205°F (93–96°C). Total bake time ~30–35 minutes depending on loaf size.

Cool

Remove the bread from the oven and transfer it to a wire rack. Brush again with a little melted butter or olive oil if you want a softer sheen. Let cool at least 30 minutes before slicing to allow the crumb to set; slicing too early will produce a gummy interior.