Some recipes stick with you from the beginning, and this one has been with me since I first started baking seriously. It’s soft inside, crisp on the outside, and easy to make look beautiful with just a little extra care in scoring. It’s the kind of bread that makes you fall in love with baking all over again.
Henry’s Crusty White Bread Recipe
A classic, crusty loaf with a chewy interior and a golden, crispy crust. Perfect for pairing with soups, stews, or just slathering with butter.
Ingredients
- 500g bread flour (about 4 cups)
- 375g water (1.6 cups, room temperature)
- 10g salt (2 teaspoons)
- 7g active dry yeast (2 teaspoons)
Instructions
- Mix the Dough: In a large mixing bowl, combine the flour, water, yeast, and salt. Mix until a shaggy dough forms, then cover and let it rest for 30 minutes.
- Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled.
- Shape: Turn the dough onto a floured surface, gently deflate, and shape it into a round boule or oblong batard. Place on a floured baking sheet or proofing basket.
- Second Rise: Cover with a damp cloth and let it rise for 30-60 minutes, or until puffy.
- Bake: Preheat your oven to 450°F (230°C). Heat a baking stone or Dutch oven inside. Transfer the dough to the preheated surface, score the top, and bake for 25-30 minutes.
- Cool: Let the bread cool on a wire rack for at least an hour before slicing.
That’s it—simple, classic, and one of the most rewarding loaves you’ll ever bake. If you try it, let me know how it turns out!
Thoughts
This recipe is just one of many on the blog—if you love baking, you’ll want to check out the rest! From sourdough techniques to enriched doughs, I break down everything you need to know to bake great bread at home. Head over to Baking Great Bread at Home to explore more recipes, tips, and tricks.
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Keeping Your Starter at the Right Temperature
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