🍞 Henry’s Crusty White Yeasted Bread Recipe

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🍞 🍞 Introducing Henry’s Go-To Yeasted Bread Recipe 🍞

By: Henry Hunter

Today, I’m excited to share with you my go-to yeasted bread recipe. I’ve been baking for quite some time now, and this particular recipe holds a special place in my heart.

One of the reasons I love sharing this recipe, especially with those who are just starting their journey into sourdough baking, is because it lays a solid foundation for understanding how to handle sourdough bread. While the hydration may differ, the techniques you’ll learn with this recipe are invaluable and will serve you well as you delve into the world of sourdough.

The beauty of this bread lies in its versatility. Whether you shape it into a classic boule or bâtard, or transform it into delightful hoagie rolls or even a poolish, the possibilities are endless. I’ve experimented with this recipe in countless ways, and each time it has exceeded my expectations.

What makes this recipe truly special is its forgiving nature. It allows you to stretch your baking skills and gain confidence in the process. Trust me, once you’ve mastered this bread, you’ll feel a sense of accomplishment and be ready to take on new bread-baking adventures.

So, let’s embark on this baking journey together. Get ready to knead, shape, and bake your way to a delicious and satisfying loaf of bread. With this recipe under your belt, you’ll be well-prepared to tackle more intricate bread recipes in the future.

Ingredients: (Buy a scale!)

– 7 1/2 cups (900g) Unbleached All-Purpose Flour

– 3 cups (680g) lukewarm water

– 1 tablespoon (18g) salt

– 1 1/2 tablespoons (14g) instant yeast or active dry yeast

– 20g dry milk powder

– 20g granulated white sugar (optional)

📝 Instructions:

1. 🎚️ Measure the flour carefully by weighing it or gently spooning it into a cup, then sweeping off any excess.

2. 🍲 In a large mixing bowl or a 6-quart food-safe plastic bucket, combine all the ingredients. Use lukewarm water, around 100°F, treating the yeast kindly. Adjust the water temperature according to the seasons.

3. 🌀 Mix the ingredients together using a Danish whisk, hand mixer, or stand mixer. Mix just until the dry ingredients are combined. If using a stand mixer, beat at medium speed for 30 seconds or until no dry ingredients remain. If mixing by hand, stir vigorously until everything is combined.

4. ⏰ Let the dough rest for 30 minutes in warmer weather in 45 minutes if it’s cool, covering the bowl or bucket with a lid or plastic wrap.

5. 🤲 After the rest period, stretch the dough up and over itself, careful not to tear it while turning the bowl 90° each time until you’ve gone around the bowl.

6. 🧺 Cover the bowl or bucket and let the dough rest for an additional 20 to 30 minutes. (Repeat step 5 and let the dough rest again for 20 to 30 minutes. Repeat the stretch and fold step for the final time and allow the dough to rest for another 20 minutes.

7. 🙃 Turn the bowl upside down onto a lightly floured surface. Allow the dough to fall out naturally. Flatten the dough, removing any large bubbles and stretching it into an even square using your hands.

8. ➗ Divide the dough into 2 equal pieces using a dough knife.

9. 🥖 Fold each piece into thirds, then fold the corners into the center. Flip the dough over and shape it into a loose ball by working it between your hands. This is your pre-shape; it doesn’t have to be perfect or tight. Cover and let it rest for 15 minutes.

10. 🌸 Uncover the dough and shape it more tightly into a boule or bâtard.

11. 🍃 Place the shaped dough, seam side up or good side down, into a well-floured Banneton or a bowl lined with a cotton cloth. Cover with a shower cap or cling film and refrigerate for 4-6 hours, up to 2 days for a tangier taste.

12. 🔥 Preheat your oven and Dutch oven to 475°F/246°C.

13. ❄️ pro tipIf you plan to score your bread, put the Banneton into the freezer for approximately 30 minutes to firm up the dough’s surface.

14. 🎯 Turn the dough out onto a piece of parchment paper and score it to your liking. Use the parchment paper to carefully lower the dough into the Dutch oven or onto a pizza stone.

15. ⏱️ Bake for 22 minutes with the lid on. Remove the lid and bake for an additional 10 minutes or until the interior temperature reaches 200°F or 93°C.

16. 🧊 Remove the bread from the oven and cool it on a rack.

17. 🍞 Store leftover bread in a plastic bag at room temperature. For longer storage, freeze it.

🧰 Recommended Tools:

🥖 When it comes to baking bread, having the right equipment makes all the difference. From large mixing bowls and Danish whisks to kitchen scales and dough knives, I’ve handpicked these items based on my own experience and what works best for me.

💫 If you’re wondering where to find these essentials, look no further than my store. It’s a one-stop destination for all your bread baking needs. I’ve made sure to source high-quality products that will help you achieve outstanding results in your own kitchen. https://amzn.to/40q6ZFv

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