Basic Bread Recipe: Shattering Crust Loaf

Everything You Need for a Basic Bread Recipe

I still remember the first loaf I ever baked. It looked less like a rustic boulé and more like a heavy, grey doorstop. I followed a vague recipe that used "cups" of flour, and I ended up with a mess that was so dense it could have doubled as a paperweight.

But that kitchen smelled like a dream a mix of toasted oats and warm yeast and I was hooked. I spent months obsessing over why some loaves rose like skyscrapers while mine stayed flat and stubborn.

Eventually, I realized that bread isn't just about mixing ingredients; it's about managing the dough texture. Once I stopped measuring by volume and started using a scale, everything changed.

Suddenly, the crust began to crackle as it cooled a sound bakers call the "song of the bread." Now, I can pull a loaf out of the oven and know exactly how it will behave before I even slice into it.

We are going for that specific contrast today: a crust that offers a loud, satisfying crunch followed immediately by a crumb so soft it feels like a pillow. It’s about that sweet smell of caramelizing sugars against the savory, deep notes of fermented yeast.

This is the foundation you need to stop buying store-bought plastic wrapped loaves forever.

The Science Behind a Perfect Airy Crumb

Getting a loaf to rise properly isn't magic; it's chemistry working in your favor. When you mix 500g bread flour with 350ml warm water, you're initiating a process where proteins bond to create structure.

• Gluten Development: Bread flour contains higher protein levels than all purpose flour. When hydrated, these proteins form a stretchy web that traps carbon dioxide bubbles produced by the 7g instant yeast.
• Yeast Activity: The 5g sugar acts as immediate fuel for the yeast, helping it wake up and produce gas quickly. The warm water, ideally between 105°F to 110°F, provides the optimal environment for this biological reaction without killing the organisms.
• Osmotic Balance: The 10g fine sea salt does more than season the bread. It actually regulates the yeast, preventing it from fermenting too fast and causing the dough to collapse. It also strengthens the gluten walls so they don't pop like a weak balloon.
• Maillard Reaction: During the 45 minutes of baking, the heat causes the sugars and amino acids on the surface to brown. This creates that complex, toasted flavor and the characteristic golden hue we crave.

The Dutch oven method is my personal favorite because the heavy lid traps steam. This moisture keeps the surface of the dough supple for longer, allowing it to expand fully before the crust sets. If you use a baking sheet, the air hits the dough faster, which is why the crust stays a bit thinner.

Timing and Precision for the Golden Loaf

In baking, time is just as much an ingredient as flour or water. This recipe is designed to fit into a lazy afternoon while still respecting the natural pace of fermentation. We aren't rushing the 7g instant yeast; we're giving it the space to build flavor.

Chef's Tip: If your kitchen is cold, turn on your oven for exactly 60 seconds, then turn it off. This creates a cozy "proofing box" that helps your dough rise consistently regardless of the weather outside.

Selecting the Right Elements for Success

The beauty of a basic bread recipe is its simplicity. You don't need a pantry full of specialty items, but you do need the right quality of the basics. Using bread flour rather than all purpose is non negotiable here if you want that chewy, professional texture.

• 500g Bread Flour: This provides the high protein needed for a strong rise.
  • Substitute: All purpose flour (The loaf will be slightly shorter and less chewy).
• 350ml Warm Water: This should feel like lukewarm bath water (105°F to 110°F). Why this? Hydrates the 500g flour perfectly for a 70% hydration dough.
  • Substitute: Room temperature milk (Adds fat for a softer, richer crumb).
• 7g Instant Yeast: This is usually one standard packet. Why this? No need to bloom in water; it mixes directly with dry ingredients.
  • Substitute: 9g Active Dry Yeast (Must be dissolved in the 350ml water first).
• 10g Fine Sea Salt: Essential for flavor and gluten control. Why this? Fine grains distribute evenly throughout the dense dough.
  • Substitute: 15g Kosher salt (Kosher salt is less dense, so you need more volume).
• 5g Sugar: Just enough to feed the yeast and help with browning.
  • Substitute: 5g Honey or Maple Syrup (Adds a very slight floral note to the crust).

For those looking to experiment with different grains, you might enjoy trying a Wheat Bread recipe which uses similar techniques but adapts for the weight of wholemeal flour.

Essential Tools for Your First Bake

You don't need a high tech kitchen to master this. Honestly, I made my best loaves for years using nothing but a plastic bowl and my hands. However, a few specific items will make your life much easier and the results more consistent.

1. Digital Scale: This is the most important tool. Measuring by weight (grams) ensures you don't accidentally pack too much flour into a cup.
2. Large Mixing Bowl: You need room for the dough to double in size without escaping over the edges.
3. Bench Scraper: This is a lifesaver for handling sticky dough and cleaning your counter afterward.
4. Dutch Oven or Heavy Pot: This mimics a professional steam injection oven by trapping the moisture from the dough.
5. Parchment Paper: This makes transferring the dough into a hot pot much safer and prevents sticking.

The step-by-step Baking Guide

Phase 1: Mixing and Autolyse

In a large bowl, whisk together 500g bread flour, 7g instant yeast, 10g sea salt, and 5g sugar. Pour in 350ml warm water (105°F to 110°F) and stir with a sturdy spoon until no dry streaks of flour remain.

Note: This initial mix allows the flour to begin hydrating before the heavy kneading starts.

Phase 2: The Knead and First Rise

Turn the dough onto a clean surface and knead for 8 to 10 minutes until the dough is smooth and springs back when poked. If it feels too sticky, resist the urge to dump more flour on it; just keep kneading and the dough texture will stabilize.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for about 1 hour 30 mins until it has doubled in size.

Phase 3: Shaping and Final Proof

Gently deflate the dough and shape it into a tight ball by pulling the edges toward the center. Flip it over so the seam is on the bottom and use your palms to rotate it on the counter, creating surface tension.

Place it on a piece of parchment paper, cover it, and let it rise for another 1 hour 15 mins until it looks puffy and slightly translucent.

Phase 4: The over High heat Bake

While the dough proofs, preheat your oven to 450°F (230°C) with your Dutch oven inside. Carefully score the top of the dough with a sharp knife and lower it into the hot pot using the parchment paper.

Bake with the lid on for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep mahogany and sounds hollow when tapped.

Chef's Tip: To get a truly professional look, use a spray bottle to mist the dough with water right before you put the lid on. This extra hit of steam creates a "shatter" crust that is incredibly thin and crispy.

Avoiding Common Kitchen Baking Disasters

The biggest hurdle for most people is the fear of "killing" the yeast. Trust me, yeast is hardier than you think, but it does have its limits. If your bread feels like a brick, it usually comes down to either the temperature of your water or the age of your ingredients.

Why Your Dough Didn't Rise

If your dough is sitting there like a lump of cold clay after two hours, your yeast likely never activated. This happens if the water was too hot (above 120°F) or if the yeast was past its prime. Always check the expiration date on those little packets.

Fixing a Sticky Mess

Beginners often panic when the dough sticks to their hands. The "fix" isn't always more flour; sometimes it's just more time. Gluten takes time to organize itself. If the dough is unmanageable, let it rest for 10 minutes, then try kneading again. You'll find it behaves much better after a short nap.

Common Mistakes Checklist

• ✓ Never skip the salt; it regulates the yeast and prevents a bland, gummy loaf.
• ✓ Avoid adding excess flour during kneading; use a bench scraper instead.
• ✓ Preheat your oven for at least 30 minutes to ensure the heat is stable.
• ✓ Let the bread cool for at least 1 hour before slicing; the interior is still cooking!
• ✓ Always weigh your ingredients in grams for consistent results.

Flour Variations and Smart Substitutions

Once you've mastered this basic bread recipe, you can start tweaking it to fit your mood. I often swap out a small portion of the flour for something more flavorful. If you want to dive deeper into specific shapes, checking out an Artisan Baguette Recipe is a great next step for practicing your shaping skills.

• Whole Wheat: Swap 100g of the bread flour for whole wheat flour. You may need to add an extra 10-15ml of water as whole grains are thirstier.
• Honey and Oats: Replace the 5g sugar with honey and top the loaf with rolled oats before baking for a rustic, sweeter finish.
• Garlic and Herb: Fold in 2g of dried rosemary and 5g of garlic powder during the initial mixing phase.

Scaling and Adjusting the Recipe

If you are cooking for a crowd, you can easily double this recipe. However, don't just double the salt and yeast blindly. When doubling (2x), use 1.5x the salt and yeast to avoid an overly salty flavor or a rise that happens too fast to control.

If you're scaling down (1/2), simply halve everything. The bake time will usually decrease by about 10 minutes, so start checking for that hollow sound earlier. For the best results when scaling, always stick to the weight measurements in grams rather than trying to halve "cups."

Debunking Bread Baking Myths

One of the most persistent myths is that you must bloom instant yeast in water before adding it to flour. You don't! That's the whole point of "instant" yeast it’s designed to be mixed directly with dry ingredients. Save yourself the extra bowl and the five minute wait.

Another common misconception is that "more kneading is always better." You can actually overwork dough, especially if using a stand mixer, which leads to a tough, rubbery loaf. Once the dough is smooth and passes the "windowpane test" (where you can stretch a small piece thin enough to see light through it without it tearing), you're done.

Storage and Smart Reheating Tips

Storage: Keep your bread in a paper bag or wrapped in a clean kitchen towel for up to 2 days at room temperature. Avoid plastic bags, as they trap moisture and turn that beautiful "shatter" crust into a soggy mess. For longer storage, slice the loaf and freeze it in a sealed bag for up to 3 months.

Zero Waste: Never throw away stale bread! Old crusts make the best croutons or Panzanella salad. I like to pulse stale chunks in a food blender to make fresh breadcrumbs, which I then toast with a little olive oil and sea salt to top pasta dishes.

How to Serve and Enjoy

The best way to eat this bread is within two hours of baking, while the center is still slightly warm and velvety. My favorite way to serve it is with a simple contrast of flavors: a thick slab of cold, salted butter and a drizzle of local honey.

The sweetness of the honey highlights the toasted notes of the crust, while the salt balances the richness of the crumb.

If you're looking for something more savory, try a "flavor map" approach. Dip the bread into a mixture of high-quality olive oil, balsamic vinegar, and cracked black pepper. The acidity of the vinegar cuts through the density of the bread perfectly.

Sweet

Salted butter + Wildflower honey

Savory

Extra virgin olive oil + Roasted garlic cloves

Rich

Smashed avocado + Red pepper flakes + Lemon zest

Classic

Sharp cheddar cheese + Thinly sliced green apples

There is something deeply satisfying about breaking into a loaf you made with your own two hands. It turns a simple meal into an event. So, grab your scale, get that water to 105°F, and let’s get baking. Your kitchen is about to smell incredible.