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  • 300 g (2 1/3 cup) flour
  • 3 g (1 tsp or 1 pack) active dry yeast
  • 200 g (3/4 + 2 Tbsp) water
  • 6 g (1 1/2 tsp) salt Oil for Bowl Greasing
  • Extra Flour

Equipment Used:

  • Measuring Cups
  • Scale
  • Mixing Bowl
  • Dough Scraper
  • Pan
  • Parchment Paper
  • Knife
  • Cooling Rack
  • Bowl Cover/Plastic Wrap


  1. Pour flour into mixing bowl and make a well. Add about half of the water and add all the yeast. Mix the yeast and let sit for 5 minutes to make sure the yeast is alive.
  2. Add rest of water and the salt and begin to mix until a shaggy ball of dough has formed.
  3. Dump dough onto counter and begin to knead for about 10 minutes. Use the palm of your hand to push the dough out and then the fingers to hook the dough back in on itself. Occasionally let the dough rest for 3-5 minutes to let the gluten relax and then continue kneading.
    1. If using stand mixer, add all ingredients as listed in steps 1 and 2 and then let the mixer run at low speed until a shaggy ball has formed and then medium speed for 8- 10 minutes until dough is smooth and supple.
    2. If after 6-8 minutes the dough is still very sticky and now coming together, add a little bit of flour at a time , as the dough is more than likely too wet.
  4. Once dough has become smooth and supple, hold the dough up to a light and stretch the dough out until you can see light through the dough without it ripping. This is the window pane test. If the dough passes, you are good to continue, If the dough rips, continue to knead.
  5. Form the dough into a ball by folding the dough into itself in a circular pattern. Oil your bowl and place the dough seam side down. Cover and let the dough rest for 1 hour or until doubled in size.
  6. After the dough has doubled in size, dump the dough onto the counter and punch the air out. Just as in step 5, form a ball by folding the dough into itself in a circular pattern. Place the dough on a floured or parchment lined baking sheet and cover with a towel. Let rest for 1 hour or until doubled in size.
  7. After the dough has doubled in size, bake the dough at 400 F (200 C) for 45 minutes. The dough should read 200 F internally when it is finished.
    1. For a crispier crust bake in a covered dutch oven, or add a pan of boiling water to the oven when you put the dough in.
  8. Remove bread from oven and let rest for about an hour until fully cooled.
  9. Enjoy your homemade bread!