Henry's Market Day White | Baking Great Bread at Home

Ingredients

Main Dough

• 500g (4 cups) Bread flour
• 340g (1½ cups) Water (room temperature) — Beginner tip: 340g is the sweet spot for most bread flours. Once you're comfortable with the dough, you can push toward 360–375g for a more open crumb. If your dough feels unmanageable during shaping, hydration is usually why.
• 10g (2 teaspoons) Salt
• 7g (2 teaspoons) Instant yeast

Total flour: 500g

Hydration: 75%

Equipment

Method

Mix the Dough

Bring everything together into a shaggy dough before resting. This simple dough is forgiving and perfect for beginners.

1. Weigh ingredients. Use a kitchen scale for best results.
2. Combine and mix. Add flour, salt, and instant yeast to the water. Stir until a shaggy dough forms with no dry spots.
3. Cover. Place a damp towel or plastic wrap over the bowl.

Rest

Let the flour hydrate before kneading. This rest makes kneading easier as the gluten starts developing on its own.

1. Rest. Let the dough sit covered for 30 minutes.

Wait: 30 minutes

Knead

Develop the gluten through traditional kneading until smooth and elastic.

1. Turn out. Transfer dough to a lightly floured surface.
2. Knead. Work the dough for 8-10 minutes until smooth and elastic.
3. Windowpane test (optional). Stretch a small piece thin. If it holds without tearing, you're done.

Tip: If the dough is sticky, resist adding flour. Wet your hands slightly instead.

First Rise (Bulk Fermentation)

Let the yeast do its work during bulk fermentation. The dough should double in size.

1. Oil the bowl. Lightly coat a clean bowl with oil.
2. Place dough. Set the kneaded dough in the bowl, turning once to coat.
3. Cover and rise. Cover with plastic wrap or a damp towel. Let sit in a warm place until doubled in size, 1-2 hours.

Wait: 1-2 hours

Tip: A warm oven with just the light on works well. Aim for 75-78°F (24-26°C).

Shape

Form the dough into your desired shape with good surface tension for optimal oven spring.

1. Turn out. Gently transfer dough to a lightly floured surface.
2. Deflate. Press down gently to release large gas bubbles.
3. Shape. Form into a round boule or oblong bâtard.
4. Transfer. Place on a floured baking sheet, parchment-lined pan, or into a floured banneton (seam-side up if using a basket).

Second Rise (Proof)

Final proofing before baking. Use the poke test to check readiness.

1. Cover. Drape with a damp cloth or plastic.
2. Rise. Let proof until puffy, 30-60 minutes.
3. Poke test. Gently poke the dough. If it springs back slowly, it's ready to bake.

Wait: 30-60 minutes

Cold Retard (Optional but Recommended)

Give the dough time in the fridge and it pays you back in flavor.

1. Cover the banneton. Wrap tightly with plastic wrap or use a shower cap. Make sure it's sealed.
2. Refrigerate. Place in the refrigerator for a minimum of 4 hours and up to 48 hours. The dough is fine in there. Don't rush it.
3. Bake from cold. When ready, go straight from the fridge to the preheated Dutch oven. No need to bring it to room temperature first.

Wait: 4-48 hours

Tip: Cold dough scores cleaner. Your lame glides better, your pattern holds its shape, and the ear develops more dramatically in the oven. It's one of the best reasons to do this step.

Preheat

Get your oven and Dutch oven screaming hot for the best crust development.

1. Preheat oven. Set to 450°F (230°C).
2. Heat vessel. Place Dutch oven or baking stone inside while preheating, at least 30 minutes.

Score and Bake

Scoring controls the expansion. Bake until deep golden brown.

1. Transfer. If using a proofing basket, invert dough onto parchment paper. If on a baking sheet, it's ready to go.
2. Score. Use a lame to score at least ½ inch deep for the expansion cut. This is what controls where the bread opens in the oven. Shallow cuts are for decoration only.
3. Load. Carefully place dough into the preheated Dutch oven or onto the baking stone.
4. Bake. Bake covered 15 minutes, then remove the lid and bake 10-15 minutes more until deep golden brown and internal temperature reaches 205-210°F (96-99°C).

Tip: If using a Dutch oven, bake covered for the first 15 minutes, then remove the lid to finish.

Cool

Let the interior finish setting before slicing. Cutting too early releases steam and can make the crumb gummy.

1. Transfer to rack. Remove bread from oven and place on a wire cooling rack.
2. Wait. Let cool completely, at least 1 hour.

Wait: 1 hour

Shape the Loaf

Create surface tension for optimal rise and crust.

Boule (Round) (recommended)

1. Turn out. After first rise, turn dough onto a floured surface.
2. Gather and tuck. Gently deflate and pull edges toward the center.
3. Flip. Flip seam-side down.
4. Build tension. Cup hands around the dough and drag toward you to create surface tension.
5. Transfer. Place in a banneton seam-side up, or on parchment seam-side down.

Bâtard (Oval)

1. Turn out. After first rise, turn dough onto a floured surface.
2. Pat and fold. Gently deflate and pat into a rectangle. Fold top third down, bottom third up.
3. Seal. Seal seam with the heel of your hand.
4. Taper. Roll gently to taper the ends.

Bake with Steam

A cast iron Dutch oven gives you the best bottom crust. A hot enclosed vessel traps steam for maximum oven spring and crust development.

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

Dutch Oven (recommended)

Equipment: Dutch oven with lid,parchment paper

1. Preheat. Preheat Dutch oven for 30-45 minutes at 450°F (230°C).
2. Bake covered. Bake covered 15-20 minutes to trap steam.
3. Bake uncovered. Remove lid and bake 10-15 minutes until deep golden brown.

Baking Stone with Steam

Equipment: Baking stone,sheet pan for steam,ice cubes or water

1. Preheat. Preheat stone for 30-45 minutes at 450°F (230°C).
2. Set up steam. 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. Bake. Bake 25-30 minutes total.

Note: A cast iron Dutch oven gives you the best bottom crust. [This is what I use](https://challengerbreadware.com/?ref=henryhunterjr).

Storage

• Room temperature: 2-3 days in a paper bag or bread box. Avoid plastic, which softens the crust. Sourdough version keeps 3-4 days due to natural acidity.
• Frozen: Up to 3 months. Slice before freezing for easy access. Toast directly from frozen.

Run the loaf under water briefly and bake at 375°F (190°C) for 10 minutes to revive a day-old crust.

Frequently Asked Questions

Can I use all-purpose flour?

Yes. The crumb will be slightly softer and less chewy, but it works fine.

How do I know when the first rise is done?

The dough should be doubled in size. Poke it with a floured finger. If the indent fills back slowly, it's ready.

Can I make this ahead?

Yes. After shaping, cover and refrigerate overnight. Let it come to room temperature for 30-60 minutes before baking, or bake straight from the fridge and add 5 minutes to the bake time.

What if I don't have a Dutch oven?

Use a baking stone or even a sheet pan. Add steam by placing a pan of hot water on the bottom rack for the first 15 minutes.

Can I add stuff to this dough?

Absolutely. See the Variations section. This dough was built for adaptation. Always add inclusions after the first rise or during final shaping so you don't interfere with gluten development.

How do I know my starter is ready?

It should have doubled since its last feeding, be domed on top, and pass the float test — drop a small spoonful in water. If it floats, it's ready. Use the Starter Sorcerer to track timing: https://starter-sorcerer.vercel.app/

Can I use sourdough discard instead of active starter?

Not for this recipe. Discard doesn't have enough leavening power for a loaf this size. You need an active, bubbly starter that has peaked within the last few hours.

My dough didn't rise much during bulk. What happened?

Two likely causes — starter wasn't active enough, or your kitchen is too cool. Check that your starter passed the float test before mixing. If your kitchen runs below 70°F (21°C), bulk fermentation can take 8-10 hours or longer.

Can I cold retard the bulk fermentation instead of the proof?

Yes. Mix and fold as directed, then cover and refrigerate the bulk dough overnight. Pull it out in the morning, let it warm for 30-45 minutes, then shape and proof normally.

Can I cold retard this dough?

Yes, and I recommend it. Once the dough is shaped and in the banneton, cover it tight and put it in the refrigerator. Anywhere from 4 hours to 48 hours works. What happens during that time is the same principle behind sourdough flavor. You're not using a wild starter, but the extended cold fermentation builds organic acids in the dough slowly. The result is a noticeably more complex flavor, a slightly more open crumb, and a better score. Two days in the fridge turns a good loaf into a great one. It's the easiest upgrade in bread baking and it costs you nothing but patience.

Why does sourdough bread last longer than yeasted bread?

The organic acids produced during fermentation lower the pH of the bread, which inhibits mold. A well-made sourdough loaf kept in a paper bag or bread box can stay fresh 4-5 days.

Nutrition

Per serving (1 slice (about 55g)): 130 calories, 26g carbohydrates, 4g protein, 0.5g fat, 1g fiber, 150mg sodium. Makes 16 servings.