Henry's Crusty White Bread

Ingredients

Main Dough

• 900g (7½ cups) Bread flour
• 720g (3 cups) Lukewarm water
• 18g (1 tablespoon) Salt
• 14g (1½ tablespoons) Instant or active dry yeast
• 20g (2 tablespoons) Dry milk powder
• 20g (1½ tablespoons) Granulated sugar (optional)

Hydration: [object Object]

Equipment

Method

Mix the Dough

Combine all ingredients into a shaggy dough with no dry spots.

1. Weigh ingredients. Weigh ingredients using a kitchen scale for accuracy.
2. Combine all ingredients. In a large bowl or stand mixer, add bread flour, water, salt, yeast, dry milk powder, and sugar (if using). Mix until a sticky, shaggy dough forms with no dry spots remaining.

Tip: Don't worry about smoothness yet. It will come together during the folds.

Rest the Dough

Allow the flour to fully hydrate before developing gluten.

1. Cover. Cover the bowl with a damp towel or plastic wrap.
2. Rest. Let sit at room temperature for 30 minutes.

Wait: 30 minutes

Stretch and Fold

Build gluten structure through gentle stretch and folds rather than kneading.

1. First fold. Grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat around the entire dough. Cover and rest 30 minutes.
2. Second fold. Repeat the stretch and fold process. Cover and rest 30 minutes.
3. Third fold. Repeat once more. The dough should now be smooth and extensible. Cover and let rise at room temperature for 30 minutes.

Tip: Wet your hands to prevent sticking. You're building strength, not degassing.

Divide and Pre-Shape

Divide the dough and create initial tension before final shaping.

1. Turn out. Gently transfer dough to a lightly floured surface.
2. Divide. Use a bench scraper to cut into two equal pieces (approximately 800g each).
3. Pre-shape. Gently shape each piece into a loose ball. Don't worry about tight tension yet.
4. Rest. Cover with a towel and let rest 15 minutes.

Wait: 15 minutes

Final Shaping

Create tight surface tension for optimal oven spring.

1. Shape. Shape each piece into a round boule or elongated bâtard. Shape tightly to create surface tension.
2. Transfer to banneton. Place shaped dough seam-side up into floured bannetons or cloth-lined bowls.
3. Cover. Cover with plastic or place in plastic bags.

Cold Retard

Cold retard develops complex flavor and allows a flexible baking schedule.

1. Refrigerate. Place covered proofing baskets in the refrigerator.
2. Choose your timing. Minimum: 2 hours for flavor development. Maximum: up to 7 days. The longer the retard, the more complex the flavor.

Wait: 2-72 hours

Tip: You can bake one loaf now and save the other for later in the week. Fresh bread on demand.

Preheat and Prepare

A screaming hot Dutch oven is the key to that bakery crust.

1. Preheat. Place Dutch oven (with lid) inside and heat oven to 450°F (230°C) for at least 30-45 minutes.
2. Unmold. Remove one loaf from the refrigerator. Carefully invert onto a piece of parchment paper.
3. Score. Use a lame or sharp knife to score the top with your desired pattern.

Tip: Score confidently, at least ¼ inch deep, at a 30-45 degree angle. Hesitant scores don't open.

Bake

Steam from the covered Dutch oven creates the crispy crust, then uncovered baking deepens the color.

1. Load the Dutch oven. Using the parchment as a sling, carefully lower the dough into the preheated Dutch oven.
2. Bake covered. Cover and bake for 22 minutes.
3. Bake uncovered. Remove lid and bake an additional 15 minutes until deep golden brown.
4. Check doneness. Internal temperature should reach 205-210°F (96-99°C).

Cool

Patience. The bread is still cooking inside.

1. Transfer to rack. Remove bread from Dutch oven and place on a wire cooling rack.
2. Cool completely. Let cool at least 30 minutes, ideally 1 hour, before slicing.

Wait: 1 hour

Tip: Cutting into hot bread releases steam and can make the crumb gummy. It's worth the wait.

Shaping

Choose between a round boule or elongated bâtard shape.

Boule (Round) (recommended)

1. After bench rest, flip the dough smooth-side down.
2. Fold the edges toward the center like an envelope.
3. Flip seam-side down.
4. Cup your hands around the dough and drag toward you on an unfloured surface to create tension.
5. Place seam-side up in a floured banneton.

Bâtard (Oval)

1. After bench rest, flip the dough smooth-side down.
2. Fold the top third down and the bottom third up, like a letter.
3. Seal the seam with the heel of your hand.
4. Roll gently to even out the shape.
5. Place seam-side up in an oval banneton or cloth-lined bowl.

Baking

The covered phase traps steam for oven spring. The uncovered phase develops color and crust.

Oven: 230°C / 450°F. Internal temperature when done: 96-99°C / 205-210°F.

Dutch Oven (recommended)

The trapped steam creates incredible oven spring and that signature crackly crust.

Equipment: dutch-oven,parchment-paper

1. Preheat. Preheat Dutch oven for 45 minutes at 450°F (230°C).
2. Bake covered. Cover and bake for 22 minutes. The trapped steam allows maximum oven spring.
3. Bake uncovered. Remove lid and bake an additional 15 minutes until deep golden brown.
4. Check doneness. Internal temperature should reach 205-210°F (96-99°C).

Baking Stone/Steel with Steam

An alternative for bakers without a Dutch oven.

Equipment: baking-stone,sheet-pan

1. Preheat stone. Preheat stone for 45 minutes at 450°F (230°C).
2. Steam setup. Place a sheet pan on the bottom rack.
3. Load and steam. Load bread onto stone, add 1 cup ice cubes to sheet pan, close oven quickly.
4. Finish bake. Bake 15 minutes with steam, then remove steam pan and bake 20-22 minutes more.

Storage

• Room temperature: Best the day it's baked. Keeps at room temperature in a paper bag or bread box for 2-3 days. Avoid plastic, which softens the crust.
• Frozen: Up to 3 months. Slice first for easy single-serving access. Reheat slices in a toaster or 350°F oven for 5-10 minutes.

Run the loaf under water briefly and bake at 375°F for 10 minutes to revive the crust.

Frequently Asked Questions

Can I use all-purpose flour?

Yes, but reduce the water by about 10%. All-purpose absorbs less water and has less protein, so your dough will be slacker and your crumb less open.

My dough is too sticky to handle. What do I do?

Wet your hands instead of adding flour. This hydration level is supposed to be sticky. Use a bench scraper and work quickly.

Can I skip the cold retard?

You can proof at room temperature for 1-2 hours instead, but you'll lose flavor complexity. The cold retard is worth it.

How do I know when bulk fermentation is done?

Look for a 50-75% increase in volume, a smoother surface, and visible bubbles. The dough should jiggle when you move the bowl.

My crust isn't crispy. What went wrong?

Make sure your Dutch oven is fully preheated. Also, let the bread cool on a wire rack, not in the pot or on a solid surface, so air circulates underneath.

Nutrition

Per serving (1 slice (about 60g)): 145 calories, 28g carbohydrates, 5g protein, 1g fat, 1g fiber, 180mg sodium. Makes 24 servings.