Easy homemade bread
Easy homemade bread with a crispy crust and tender crumb, made by hand with four ingredients and no machine. The ideal recipe to get started: clear steps, real times and foolproof results.
Ingredients
- 500 g plain wheat flour (all-purpose)
- 325 g warm water (30-35 °C)
- 7 g dry active yeast (or 21 g fresh yeast)
- 10 g fine salt
- 1 teaspoon sugar (to activate the yeast)
Instructions
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Activate the yeast
Dissolve the dry yeast and sugar in the warm water (30-35 °C, never hot). Leave to rest for 10 minutes until a foamy layer forms on the surface: this confirms your yeast is alive and active.
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Mix the dough
In a large bowl, mix the flour with the salt. Pour in the yeast water and stir with a spoon or spatula until no dry flour remains and you have a sticky, shaggy dough.
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Knead
Turn the dough onto a lightly floured surface and knead for 8-10 minutes: stretch, fold and rotate. The dough is ready when it is smooth, elastic and no longer sticks to your hands. Shape into a ball.
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First rise
Place the dough in an oiled bowl, cover with a damp cloth and leave to rise in a warm spot (24-26 °C) for 1 to 1.5 hours, until doubled in size.
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Shape the loaf
Gently press the dough to release the gas. Shape a tight loaf by folding the edges towards the centre and rotating it on the counter to build surface tension.
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Second rise
Place the loaf on parchment paper, cover and leave to rise for another 45-60 minutes until puffy. Meanwhile, preheat the oven to 230 °C with an empty metal tray on the bottom shelf.
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Steam bake
Score the surface with a sharp knife in a 1 cm diagonal slash. Place the bread in the oven and pour a glass of hot water into the bottom tray to generate steam. Bake for 10 minutes at 230 °C, then reduce to 210 °C and bake for a further 25-30 minutes until the crust is golden and sounds hollow when tapped underneath.
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Cool
Remove the bread and leave it to cool on a wire rack for at least 45 minutes before slicing. Cutting it hot compresses the crumb because it is still cooking inside from the trapped steam.
Frequently asked questions
Can I make this bread without kneading so much?
Yes. If you prefer to skip kneading, try the no-knead quick bread recipe in the cluster: you use a wetter dough and let time develop the gluten. For this recipe, 8-10 minutes of kneading are enough for a good crumb.
Why is my dough not rising?
It is almost always the yeast: water that is too hot (above 40 °C) kills it, and a cold environment slows it down. Check that the yeast foams in step 1 and leave the dough to rise in a warm spot (24-26 °C), for example inside a switched-off oven with the light on.
Which flour should I use?
Plain wheat flour (all-purpose) works perfectly to begin with. For more volume and a more open crumb, use bread flour (higher protein). Mixing 80% white flour and 20% wholemeal adds more flavour.
How do I keep homemade bread fresh?
Once cool, store it in a cloth or paper bag at room temperature: it stays crusty for 2-3 days. Do not refrigerate it (it hardens faster). For longer storage, freeze in slices for up to 3 months and toast directly from frozen.
Can I use fresh yeast instead of dry?
Yes. The conversion is three times the amount: 21 g of fresh yeast for every 7 g of dry. Crumble it directly into the warm water with the sugar.
How do I get a crispier crust?
Steam is the key: the glass of water on the bottom tray during the first 10 minutes creates the crust. At the end, switch off the oven and leave the bread inside with the door ajar for 5 minutes to dry out the crust.
