Henry's Foolproof Yeasted Loaf

Ingredients

The Dough

Four ingredients. The technique does the rest.

• 500g (4 cups) bread flour
• 345g (1½ cups) warm water (85–90°F / 29–32°C) — 68–70% hydration — lower than the sourdough version for easier handling
• 3g (¾ tsp) instant yeast — Added after autolyse, not during
• 10g (1¾ tsp) fine sea salt

Total flour: 500g

Hydration: 69%

Pro tip: This recipe targets 68–70% hydration — lower than the sourdough version — so the dough feels soft and slightly tacky, not sticky or unmanageable. Use a kitchen scale for best results.

Equipment

Method

Mix & Autolyse (5 minutes active, 20–30 minutes rest)

We start with an autolyse — flour and water only, mixed until no dry flour remains. Rest 20–30 minutes. The flour fully hydrates and gluten begins developing passively, before fermentation starts.

1. Combine flour and water only. In a large bowl, mix 500g bread flour and 345g warm water together until no dry flour remains. That's it — no yeast, no salt yet. The dough will look rough and shaggy. Cover and let it rest 20–30 minutes.

Wait: PT25M

Tip: The dough will feel noticeably smoother and more elastic after the rest. The autolyse is working even though you're not touching it.

Add Yeast & Salt — Rubaud Mix (10 minutes active)

After the autolyse rest, we add the instant yeast and salt and work them in using the rubaud method. This develops gluten without kneading. This is where fermentation begins — you're in control of the timeline.

1. Add yeast. Sprinkle 3g instant yeast (0.5–0.7% of flour weight) evenly over the surface of the dough. Dimple it in with wet fingers.
2. Add salt. Sprinkle the salt over the dough and dimple it in the same way.
3. Rubaud method — 10 minutes. Wet your hands. Cup your hand underneath the dough and scoop upward, lifting the dough and letting it fold back on itself. Rotate the bowl slightly and repeat. Work continuously for about 10 minutes until everything is fully incorporated and the dough feels smooth and noticeably stronger.

Wait: PT45M

Tip: By the end of the Rubaud method, the dough should feel completely different — smooth, cohesive, and elastic rather than shaggy. At 69% hydration, it should feel soft and slightly tacky, not sticky or unmanageable.

Bulk Fermentation — 3 Sets of Coil Folds (3 sets, 30-45 minutes apart — watch for 50% volume increase)

Three sets of coil folds, each followed by a rest. Watch for the dough to increase about 50% in volume by the end — not doubled, just noticeably larger, domed, and puffy.

1. Coil fold — Set 1. Wet your hands. Slide both hands under the center of the dough and gently lift. Let the ends hang and fold under naturally as you lower it back. Rotate 180 degrees and repeat. Do 3-4 passes. Cover and rest 30-45 minutes.
2. Coil fold — Set 2. Repeat the coil fold sequence. The dough should feel stronger and less sticky than Set 1. Cover and rest another 30-45 minutes.
3. Coil fold — Set 3. Final set. The dough should feel strong, elastic, and hold its shape when lifted. Cover and rest 30-45 minutes. Watch for 50% volume increase before moving to pre-shape.

Wait: PT2H

Tip: In a warm kitchen (75°F+), check earlier — instant yeast moves fast. In a cool kitchen, give it more time. Watch the dough, not the clock.

Pre-Shape & Bench Rest (5 minutes active, 15 minutes rest)

A relaxed pre-shape to organize the dough, followed by a bench rest to let the gluten relax before final shaping.

1. Turn out the dough. Lightly flour your work surface. Turn the dough out of the bowl, letting gravity do the work.
2. Gentle stretch. With light hands, gently stretch the dough outward into a rough square. Don't degas it.
3. Letter fold — relaxed pre-shape. Fold the bottom edge up to center. Fold corners inward slightly. Fold the top edge down toward you. Roll loosely from bottom to top. This is relaxed — not tight. Cover and bench rest 15 minutes.

Wait: PT15M

Tip: If the dough is fighting you during pre-shape, give it a few more minutes to relax.

Final Shape (5 minutes active)

Build surface tension using the friction of the counter. This is what gives you a tall loaf with a clean score.

1. Tighten with the counter. Use a bench scraper to drag the dough toward you across an unfloured section of the counter. The friction grips the bottom and tightens the surface. Rotate and repeat 4-6 times until the surface feels taut and the loaf holds its round shape.
2. Into the banneton. Flour your banneton well. Place the shaped dough seam-side up. Cover and refrigerate immediately — no counter rest.

Tip: Friction, not pressure. Let the counter do the work.

Cold Proof (Straight into the fridge — no counter rest)

From the final shape, the dough goes directly into the refrigerator. No counter rest. The cold slows fermentation and develops flavor while making the dough significantly easier to score.

1. Cover and refrigerate. Cover the banneton with a damp towel or slide it into a large plastic bag. Refrigerate for 8-16 hours.

Wait: PT12H

Tip: Cold dough scores dramatically better than room temperature dough. This is a feature, not an inconvenience.

Preheat, Freeze & Score (45 minutes preheat, 15 minutes freezer)

Get your Dutch oven screaming hot. While it preheats, firm up the dough in the freezer for a cleaner score.

1. Preheat the oven and vessel. Place your Dutch oven with the lid on inside the oven. Preheat to 475°F (245°C) for a full 45 minutes.
2. Freezer trick. While the oven preheats, move the banneton from the refrigerator into the freezer for 15 minutes. This firms up the surface for a significantly cleaner score.
3. Score. Turn the dough out onto parchment paper. Score with a lame or sharp knife — one confident cut, slightly off-center, 30-45 degree angle. One smooth motion. Don't hesitate.

Wait: PT45M

Tip: Don't rush the preheat. A vessel that's been in a 475°F oven for 45 minutes bakes a fundamentally different loaf.

Bake & Cool (22 minutes covered, 10-15 minutes uncovered)

Two phases. Steam first for maximum oven spring. Open vessel second for color and crust.

1. Load the dough. Lower the scored dough on parchment into the screaming hot Dutch oven. Lid on immediately.
2. Bake covered. Bake at 475°F (245°C) with the lid on for 22 minutes.
3. Bake uncovered. Remove the lid. Bake 10-15 more minutes until deep golden brown and internal temp reaches 200°F (93°C).
4. Cool completely. Transfer to a wire rack. Let the loaf cool at least 1 hour before slicing. The crumb is still setting — slicing early gives you a gummy interior.

Tip: Tap the bottom — it should sound hollow. That's the sound of a properly baked loaf.

Shape the Dough

Relaxed pre-shape, 15-minute bench rest, then final shape using counter friction. Straight into the fridge after — no counter proof.

Boule (Round Loaf) (recommended)

The classic shape for this recipe. Works perfectly in Dutch ovens and baking shells.

1. Turn out. Turn the dough onto a lightly floured surface. Let gravity release it.
2. Gentle stretch. Gently stretch into a rough square without degassing.
3. Letter fold — relaxed pre-shape. Fold bottom to center. Fold corners in. Fold top down. Roll loosely from bottom to top. Cover and bench rest 15 minutes.
4. Final shape — friction method. Use a bench scraper to drag the dough toward you across an unfloured counter 4-6 times, rotating as you go. The surface should feel taut.
5. Into the banneton. Place seam-side up in a well-floured banneton. Cover and refrigerate immediately — no counter rest.

Batard (Oval Loaf)

An elongated oval shape that fits oblong Dutch ovens and gives you more even slices. Same technique — just a different final shape.

1. Turn out. Turn the dough onto a lightly floured surface. Let gravity release it — don't pull.
2. Gentle stretch. Gently stretch into a rough rectangle, longer than it is wide, without degassing.
3. Letter fold — relaxed pre-shape. Fold bottom third up to center. Fold top third down over it, like a letter. Gently seal the seam. Cover and bench rest 15 minutes.
4. Final shape — tension roll. Flip seam-side up. Fold bottom edge up two-thirds. Fold top edge down to meet it. Roll toward you to seal, applying gentle pressure. Use the edge of your hands to taper the ends slightly.
5. Into the banneton. Place seam-side up in a well-floured oval banneton or a towel-lined loaf pan. Cover and refrigerate immediately — no counter rest.

Proof test: After the cold proof, the dough should be firm, cold, and noticeably puffy. A gentle poke with a floured finger should spring back slowly and leave a slight indent. If it doesn't spring back at all, bake it immediately without the freezer step.

Bake

Two phases. Steam first for oven spring. Open second for color and crust.

Oven: 245°C / 475°F. Internal temperature when done: 93°C / 200°F.

Dutch Oven or Baking Shell (recommended)

The covered vessel traps steam in the critical first minutes, allowing maximum oven spring before the crust sets.

Equipment: Dutch oven, combo cooker, or Challenger Breadware baking shell

1. Load the dough. Lower scored dough on parchment into the preheated Dutch oven. Lid on immediately.
2. Bake covered. 475°F (245°C), lid on, 22 minutes.
3. Bake uncovered. Remove lid. 10-15 more minutes until deep golden brown and 200°F (93°C) internal temp.
4. Cool. Wire rack, minimum 1 hour before slicing.

Note: Don't rush the preheat. A vessel that's been in a 475°F oven for 45 minutes bakes a fundamentally different loaf.

Storage

• Room temperature: Best the day it's baked. Store cut-side down on a cutting board for 2-3 days. Avoid plastic bags — they soften the crust.
• Frozen: Slice first, then freeze in a zip bag for up to 3 months. Toast frozen slices directly — no thawing needed.

Day-old loaf? Spritz lightly with water and warm at 350°F (175°C) for 8-10 minutes. The crust comes back almost completely.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes. Dissolve it in a few tablespoons of the warm water from the recipe and let it sit 5-10 minutes until foamy before adding it. Use the same amount — 2g. If it doesn't foam, the yeast is dead. Start fresh.

Why no counter rest after final shaping?

Because fermentation has been happening since the moment you added the yeast. Every rest between coil folds was active fermentation time. By the time you finish shaping, the dough has been fermenting for 2-3 hours. A counter rest at that point only increases the risk of overproofing. Straight from the final shape into the refrigerator, every time.

My dough is really sticky. Is something wrong?

At 69% hydration, the dough should feel soft and slightly tacky — not sticky or unmanageable. If it's sticking to everything, make sure you're wetting your hands before touching it. By the third set of folds the dough will feel completely different. Trust the process.

My loaf came out dense. What went wrong?

Usually the dough underproofed during bulk fermentation — it didn't reach the 50% volume increase before you shaped it — or the baking vessel wasn't fully preheated. Give the preheat a full 45 minutes and watch for volume, not just time.

Can I skip the cold proof and bake the same day?

You can. After shaping, let the dough proof at room temperature for 45-60 minutes until it passes the poke test, then bake. You'll lose some flavor development and the dough will be harder to score cleanly — but it'll still make a good loaf.

My score didn't open into an ear. What happened?

Most common causes: the dough was too warm (score straight from the fridge or freezer), the cut wasn't at a shallow enough angle (aim for 30-45 degrees), or the score didn't run the full length of the loaf. Cold dough, shallow angle, one confident motion.

How is this different from the sourdough version?

The process is nearly identical — same coil fold structure, same pre-shape and bench rest, same cold proof, same baking method. The key differences: autolyse instead of fermentolyse, bulk fermentation takes 2-3 hours instead of the sourdough's longer timeline, and the flavor is cleaner and milder without the tang. The technique and the result are the same.

Nutrition

Per serving (1 slice (about 50g)): 105 calories, 21g carbohydrates, 4g protein, 0.5g fat, 1g fiber, 195mg sodium. Makes 12 servings.