Basic bread dougha versatile dough for breads and savory baking
Learn three key signs: developed gluten, sufficient bulk fermentation and correctly proofed shaped dough.
Directions
- 01
Mix
Combine flour, water and yeast; rest 15 minutes, then add salt and oil. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 02
Knead
Knead until smooth, elastic and slightly tacky. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: stretches into a thin translucent film - 03
Bulk ferment
Cover until 1.5 to 2 times its size, folding once halfway. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Shape and proof
Remove large bubbles, shape with tension and proof until a light press returns slowly. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Bake
Bake around 200 °C until golden; a pan loaf is usually 93–96 °C inside. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat
The exact point
The windowpane is thin and translucent. During final proof, a light indentation returns slowly and leaves a faint mark.
Important information
Water
Reserve a little because flours absorb differently.
Fermentation
Watch volume and touch, not just minutes.
Cooling
Cool on a rack before slicing.
Technical references
Sources consulted for the technical and safety principles in this guide.