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How to bake The Best Bread
By Mr.Piliadis
Homemade Bread, an easy and fast recipe for the perfect bread.
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Bread Beginners– Start
Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.

You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.
Why You’ll Love This Bread
1.Easier than you ever imagined

2.Soft + flavorful

3.Chewy, slightly crisp crust

4.Shape however you want

5.No special pans, poolish, or dough starter required

6.Only 4 ingredients

7.You decide the length of time it rests
Ingredients
1. Bread Flour

2. Instant Yeast

3. Salt

4. Water

5. Optional Cornmeal

Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is– and the longer it sits in the refrigerator– the more likely you’ll have those big airy pockets of air in the crumb.
5 Steps to heavenly crusty bread
1.Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.

2.Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.

3.Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes.

4.Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats– pour boiling water into a baking pan on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.

5.Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.
Sum Up of the recipe
Ingredients
  • 3 and 1/4 cups (420g) bread flour (spoon & leveled), plus more for hands and pan
  • 2 teaspoons instant yeast
  • 2 teaspoons coarse salt (see note)
  • 1 and 1/2 cups (360ml) cool water
  • optional: cornmeal for dusting pan

Instructions
  • In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.

  • Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

  • You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.

  • Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.

  • During this 45 minutes, preheat the oven to 475°F (246°C).

  • When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.

  • Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.

  • Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.

  • Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
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60 Comments
Mr.Piliadis  [author] 3 hours ago 
Thanks a lot man!! Have a good one:lunar2019coolpig:
Bombstar437 3 hours ago 
Came here from reddit,you truly deserve the wholesome seal award
Mr.Piliadis  [author] Aug 12, 2020 @ 4:44am 
win/win situation
MasteR (pc died) Aug 12, 2020 @ 3:34am 
instructions unclear, ended up ip banned from roblox
Mr.Piliadis  [author] Aug 4, 2020 @ 5:01pm 
<333
Avocadros Aug 4, 2020 @ 4:59pm 
Tasty bread
Mr.Piliadis  [author] Jul 26, 2020 @ 2:27pm 
We sure did :yazdsmile:
Sentient Hotdog Jul 26, 2020 @ 3:40am 
We finally got that bread gamers.
krispy Jul 25, 2020 @ 11:11pm 
amazing guide, i might try this one day :D
GlitchXity Jul 25, 2020 @ 8:33am 
Glad he remebered the :steamsalty: