Ingredients
Equipment
Method
- In a large mixing bowl, combine 3 cups (375 g) all-purpose flour, 1 1/2 teaspoons fine salt, and 1/2 teaspoon instant yeast. Stir until evenly distributed.
- Gradually pour in 1 1/2 cups (360 ml) lukewarm water. Add 1 tablespoon olive oil or melted butter if desired. Stir with a wooden spoon or silicone spatula until a sticky, shaggy dough forms. Do not knead.
- Cover the bowl tightly with plastic wrap or a fitted lid, leaving enough room for the dough to expand.
- Leave the covered dough at room temperature for approximately 8-12 hours until noticeably expanded and bubbly. Check earlier if your kitchen is particularly warm.
- Lightly grease a standard 9-by-5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
- Lightly flour a clean work surface and gently scrape the risen dough out of the bowl using a spatula or dough scraper. Dust the dough and your hands lightly with flour as needed.
- Gently stretch the dough into a rough rectangle. Fold the long sides toward the center, then roll into a compact log approximately the length of the loaf pan. Avoid pressing out too many air bubbles.
- Transfer the shaped dough into the prepared loaf pan with the seam facing down. Gently adjust the dough so it sits evenly in the pan.
- Cover the pan loosely with a clean kitchen towel or lightly greased plastic wrap. Allow the dough to rise at room temperature for approximately 45-90 minutes, until noticeably puffy and approaching the top of the pan.
- During the final 20 minutes of the second rise, preheat the oven to 425°F (220°C). Position the oven rack in the center.
- If desired, brush the surface lightly with up to 1 tablespoon melted butter and sprinkle with 1 tablespoon sesame seeds, 1 tablespoon rolled oats, or a small pinch of flaky sea salt. For a rustic flour-dusted appearance, sprinkle with flour instead.
- Place the loaf pan on the center oven rack and bake for approximately 30-40 minutes until the crust becomes deep golden brown and the internal temperature reaches approximately 200-205°F (93-96°C).
- If the top browns too quickly, loosely cover the loaf with aluminum foil during the final 10 minutes of baking. Continue until fully baked.
- Remove the loaf pan from the oven and allow the bread to cool in the pan for approximately 5-10 minutes. Carefully transfer the loaf to a wire cooling rack.
- Cool the bread for at least 1 hour before slicing to allow the crumb to set and prevent a gummy texture.
- Use a sharp serrated bread knife to cut the loaf into approximately 12 even slices. Slice about 1/2 inch thick for sandwiches or slightly thicker for toast.
- Serve with butter, jam, honey, or favorite spreads. Use the bread for grilled cheese sandwiches, breakfast toast, turkey sandwiches, or peanut butter and jelly sandwiches.
Nutrition
Notes
Yield: 1 loaf, approximately 12 slices. Active preparation time: 15-20 minutes. First rise: 8-12 hours. Second rise: 45-90 minutes. Baking time: 30-40 minutes. Cooling time: at least 1 hour. Total elapsed time: approximately 10-15 hours. Use a 9-by-5-inch loaf pan. The dough should be sticky and shaggy. Avoid adding excessive flour during shaping. If your kitchen is warm, check fermentation earlier. Bake until the loaf reaches approximately 200-205°F internally. Cool completely before slicing. Store at room temperature for 2-3 days or freeze sliced bread for up to 3 months. Nutrition estimates exclude optional ingredients.