The Easiest Actually Good Bread (1 Dough 3 Loaves)
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Poolish Ingredients:
150 grams (2/3c) of room temperature water
Tiny pinch of yeast
150 (1 1/4c) grams of bread flour
Instructions for Poolish:
In a small bowl, combine the room temperature water, pinch of yeast, and bread flour.
Stir to combine and let it ferment at room temperature for at least 4 hours, but preferably 24 hours.
Dough Ingredients:
250 (1c) grams of warm water (approx 86F/30C)
2 grams (2/3 tsp) of instant yeast
300 grams of ripe poolish (see instructions below)
12 grams (2 1/2tsp) of salt
400 grams (3 1/3c) of bread flour
50 grams (1/2c) of whole wheat flour
Instructions for Dough:
In a medium bowl, mix together the warm water, instant yeast, and ripe poolish.
I use this stainless bowl for all of my bread mixing (and in this case, proofing). It’s super durable and inexpensive.
Add the salt, bread flour, and whole wheat flour to the bowl.
Stir with a sturdy spoon until the ingredients are reasonably combined.
Then use a wet hand to squeeze and massage the dough until there are no longer any dry spots and everything is evenly combined.
Cover the bowl with a lid and let the dough ferment for 30 minutes.
Perform a strength building fold by pulling out a handful of the dough on one side and folding it over to the other side of the dough. Rotate the bowl slightly and repeat about 7 more times, rotating the bowl after each fold. See video @3:15.
After the folds, grab the ball of dough, around its side/bottom, picking up the ball, rounding and rotating it, then setting it back down to tension across the top and round it onto a ball. Do this several times. See video @4:15.
Cover and allow to ferment at room temperature again for another 30 minutes. After 30 minutes repeat steps 6 and 7.
Cover and allow the dough to ferment at room temperature for another 60 minutes. As this point you’ve fermented for 2 hours total. When you check back this time, the dough should have doubled in size.
If you’d like to use a stand mixer instead of stirring by hand, use a mixer with dough hook attachment on medium speed to replace steps 3 and 4 and mix for 4-5 minutes until dough has come together and is clearing the bowl.
Loaf 1: Simple Ciabatta-Style Loaf (Good)
Flour your work surface and gently flip the dough out onto it.
Flatten the dough slightly with a flat hand and pop any air bubbles.
Shape the dough into a rough square.
Cut the dough in half to create two equal rectangles.
Transfer each loaf onto a parchment-lined sheet tray to proof.
I like these pre-cut parchment sheets because they’re flat and very easy to work with.
Cover with a sheet tray and let it proof for 60 minutes.
Preheat the oven to 480°F (250°C).
Bake the loaves for 20 minutes.
After baking, let the loaves cool slightly before slicing with a bread knife.
Loaf 2: Darker and Crustier Loaf (Better)
Flour your work surface and gently flip the dough out onto it.
Flatten the dough slightly with a flat hand and pop any air bubbles.
Shape the dough into a rough square.
Cut the dough in half and shape each half by pulling out the sides, folding them over each other, and gently degassing any large bubbles.
Flip the dough over onto the folded side and tidy up to ensure everything is nicely tucked up.
Transfer both shaped loaves onto a parchment-lined sheet tray.Cover with another sheet tray and let them proof for 60 minutes.
Preheat the oven to 480°F (250°C) with a dutch oven or lodge combo cooker inside for 30 minutes
For reference, the dutch oven I’m using for this recipe is 5.5qt
Slice the parchment in half and carefully lower 1 loaf into the pre-heated dutch oven using the parchment paper
Cover with the lid, and bake for 20-22 minutes. You can bake both loaves at the same time if you have 2 dutch ovens.
Remove the lid and continue baking uncovered for another 10-12 minutes until the loaf is deeply golden brown.
Repeat the process for the second loaf.
Loaf 3: The Big Dog Boule (Best)
Flour your work surface and gently flip the dough out onto it.
Pop any large bubbles and shape the dough.
To shape the dough, grab a corner/side piece of the dough and pull it across to the other side of the dough, about 60% of the way across the other side of the dough. Grab another side/corner of the dough next to the first, and fold it across, about 60% of the way to the other side. Repeat all the way around the dough. You’ll do this between 7-9 times in total, popping any big bubbles that form along the way.
Flip the dough ball over so that the seam side you is against the work surface. With your hands on either side of the dough, roll the dough on its seam side to seal it and create tension across the top of the dough. See video @11:55.
Grab a medium sized bowl that’s just bigger than the dough you just made (i use the same medium stainless bowl that i mixed the dough in). Line the bowl with a thin kitchen towel and dust the towel with a mix of wheat and all purpose flour. Transfer the dough ball to the floured towel-bowl, seam side up, tucking the seam once again to better seal.
Fold the towel over the dough and let it proof at room temperature for 45-80 minutes (depending on the temperature of your house) until it has doubled in size. When you poke the dough, it should indent then slowly spring back.
Preheat the oven to 480°F (250°C) with a dutch oven inside for 30 minutes
Place a generous dusting of semolina flour or fine cornmeal in the dutch oven to prevent sticking.
Carefully flip the shaped loaf into the dutch oven (seam side will now be DOWN) and score the top with a few cuts or slices.
Cover the dutch oven with the lid and bake for 18 minutes.
Remove the lid and continue baking for another 20-25 minutes, reducing the oven temp to 465F/240C.
Once baked, transfer the loaf to a wire rack to cool.
