Henry’s Crusty White Bread Recipe
Welcome to my favorite yeasted bread recipe – Henry’s Crusty White Bread. This recipe is not just about creating a delicious loaf of bread; it’s about understanding the art of bread baking, especially for those beginning their journey into sourdough baking.
There:
In the heart of my kitchen, this recipe was born out of passion and countless experiments. It’s versatile enough for various shapes and styles, from a classic boule to delightful hoagie rolls.
Equipment
- Large mixing bowls
- Danish whisk or hand mixer
- Kitchen scale
- Dough knife
- Banneton
- Dutch oven
Ingredients
- 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
- 20 g dry milk powder
- 20 g granulated white sugar optional
Instructions
- Measure the flour carefully.
- Combine all ingredients in a large mixing bowl.
- Mix until combined.
- Let the dough rest for 45 minutes.
- Perform stretch and fold technique.
- Repeat rest and stretch steps.
- Shape the dough.
- Divide and pre-shape.
- Final shaping into boule or bâtard.
- Proof in a Banneton.
- Preheat the oven and Dutch oven.
- Score and bake.
- Cool on a rack.
Notes
This crusty white bread, with its golden-brown crust and soft interior, is perfect for any occasion. It’s a testament to the joy of bread baking, embodying simplicity and elegance in each slice.
Notes:
For a tangier flavor, let the dough ferment in the refrigerator for up to 2 days.
Scoring the bread isn’t just decorative; it helps in even baking.
Calories: Approximately 150 calories per slice.
Scoring the bread isn’t just decorative; it helps in even baking.
Calories: Approximately 150 calories per slice.
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