Fresh Baked Breads Recipe

Mix and Rest

In a medium bowl combine 1 cup all-purpose flour, 1/2 cup warm water, 1/2 tsp active dry yeast, and 1/4 tsp sugar. Stir until combined to a thick batter. Cover with plastic wrap or a towel and let sit at room temperature for 1–2 hours until slightly bubbly and aromatic. This will improve flavor and crust. If skipping starter, proceed directly to dough and increase yeast to 2 1/4 tsp.

Bloom Yeast

If not using the sponge method and using active dry yeast, combine 1/4 cup of the warm water (from the 2 1/4 cups) with 2 tsp yeast and 1 tbs sugar in a small bowl. Let sit 5–10 minutes until foamy. If you used the sponge, you can add yeast directly to the flour.

Combine Dry Ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), add 6 cups bread flour and 2 tsp salt. Whisk briefly to distribute the salt evenly.

Add Wet Ingredients

Make a well in the flour. Add 2 1/4 cups warm water, the softened 2 tbs butter (or oil), the prepared starter sponge (all of it) and the bloomed yeast (if you bloomed). If you did not bloom the yeast and skipped sponge, add the 2 tsp yeast directly to the flour before adding water.

Mix and Knead

Mix on low speed for 2 minutes to hydrate, then increase to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If mixing by hand, turn onto a lightly floured surface and knead 10–12 minutes. Add up to 2 tablespoons more flour if dough is too sticky, or small spritzes of water if too dry.

First Rise (Bulk Fermentation)

Lightly oil a large bowl. Shape the dough into a ball and place it seam-side down in the oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours depending on temperature.

Punch Down and Divide

Gently deflate the dough by pressing it down. Turn onto a lightly floured surface and divide into two equal portions (for 2 medium loaves). Let the pieces rest for 10 minutes covered to relax the gluten.

Shape Loaves

For sandwich/standard loaves: flatten a portion into a rectangle, fold long edges into the center, roll tightly from one short end to the other to form a tight log. Pinch seams closed and tuck ends under. Place seam-side down in a greased 9x5-inch loaf pan dusted with a little cornmeal or flour. Repeat for the second loaf. For rustic boules, shape into tight rounds and place on a parchment-lined baking sheet.

Final Proof (Second Rise)

Cover shaped loaves loosely with oiled plastic or a clean towel and let rise until puffy and about 1 inch above the rim of the pan or nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 375°F (190°C) for pans or 425°F (220°C) for rustic crusty loaves with steam.

Prepare for Oven

About 10 minutes before baking, score the top of each loaf with a sharp blade or knife (1–3 shallow diagonal slashes) to control expansion. Optionally brush with egg wash for a golden sheen and sprinkle coarse salt or seeds. Place an oven-safe pan on the bottom rack if you plan to create steam.

Bake

For sandwich loaves: bake at 375°F (190°C) for 30–35 minutes until crust is golden brown and the internal temperature reaches 190–200°F (88–93°C). For rustic loaves: place loaves in a 425°F (220°C) oven, pour 1 cup hot water into the preheated pan on the bottom rack to create steam, and bake 25–35 minutes until deeply browned and 200–210°F (93–99°C) internal. Rotate halfway through if needed for even color.

Cool

Remove loaves from pans and transfer to a wire rack. Cool at least 1 hour before slicing to finish crumb set. Store cooled loaves wrapped loosely in a clean towel or bread bag at room temperature for 2–3 days, or freeze sliced for longer storage.