Baking Great Bread at HomeThe Loaf That Started It All
BeginnerMy MarketWhite
by Henry Hunter
Simple, adaptable, market-tested.
Fermentation
12-16 hours
Bake Time
35 min
Yield
1 loaf (approximately 850g)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
The loaf that started it all. A simple, forgiving base dough that becomes plain white, herb, garlic, olive, or cheddar bread from the same mix. Yeasted for same-day baking, sourdough for deeper flavor and better keeping.
Equipment Needed
Recipe Pantry Pro Preview
See what this same dough looks like at market scale — split into six sellable products, with cost, pricing, and full production timelines.
Ingredients
Main Dough (Sourdough)
Ripe, bubbly, passes the float test. About 20% of total flour weight.
Evening
Mix
Combine ripe with water first, then flour and salt.
Click each step to mark complete
Dissolve starter
Whisk 100g active starter into 300g water until milky.
Add flour and salt
Stir in 450g bread flour and 10g salt until no dry spots remain.
Cover
Damp towel or plastic wrap, rest 30 minutes.
Precise Timers
Use these interactive timers to track your stages.
Autolyse Rest
Evening
Stretch and Folds
Three sets of , 30 minutes apart, to build strength.
Click each step to mark complete
Set 1
Wet hand under the dough, stretch up, fold over. Rotate the bowl a quarter turn and repeat 3 more times.
Set 2
30 minutes later, repeat.
Set 3
30 minutes later, repeat. Dough should feel smoother and hold shape.
Precise Timers
Use these interactive timers to track your stages.
Between Set 1 & 2
Between Set 2 & 3
Evening → Night
Bulk Ferment
Let the dough rise until it's grown 50-75% and shows bubbles on the sides.
Click each step to mark complete
Cover and rest
3-5 hours at 75°F (24°C). Longer in a cool kitchen.
Check the sides
Look for bubbles along the bowl walls and a jiggly, domed top.
⏱ Wait Time
Grown 50-75%, bubbly on the sides
Night
Shape
Pre-shape, rest, then final shape into a floured .
Click each step to mark complete
Pre-shape
Gentle round on a lightly floured counter. Rest 20 minutes uncovered.
Final shape
Boule or bâtard, tight surface tension.
Transfer
Seam-side up into a floured banneton.
Overnight
Cold Retard
Cover tight and refrigerate overnight. This is where the flavor is made.
Click each step to mark complete
Cover tight
Plastic wrap or a shower cap over the banneton.
Refrigerate
10-16 hours.
⏱ Wait Time
Overnight in the fridge
Morning
Bake
Preheat the Dutch oven, score cold, bake with steam.
Step by Step
Preheat
450°F (230°C) with the Dutch oven inside, 45-60 minutes.
Score cold
Straight from the fridge. One deep cut with a .
Bake covered
20 minutes with the lid on.
Bake uncovered
Lid off. 20-25 minutes more until deep mahogany and internal temp reads 205-210°F (96-99°C).
Cool
Wire rack, minimum 1 hour before slicing.
Preheat
Bake Covered
Bake Uncovered
Cool
Nutrition Facts
Per 1 slice (about 55g) • 16 servings per recipe
* Values are estimates based on standard ingredients; actual values vary by brands and portion size.
Storage
Room Temperature
Yeasted: 2 days in a paper bag or bread box. Sourdough: 4-5 days.
Refrigerated
Not recommended. Refrigeration accelerates staling.
Frozen
Up to 3 months. Slice before freezing so you can toast from frozen.
Refresh
Toast slices directly from frozen, or warm a whole loaf at 350°F (175°C) for 10-12 minutes.
💡 Run a day-old loaf briefly under water, bake at 375°F (190°C) for 8-10 minutes to revive the crust.
Your Feedback
Rate This Recipe
Loading ratings...
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
You Might Also Enjoy
More recipes from our pantry that pair well with this bake.
Get More Recipes in Your Inbox
Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.
No spam, ever. Unsubscribe anytime.
More from Baking Great Bread at Home
Tools, resources, and community to help you bake better bread
Crust & Crumb Academy
Go deeper into your craft. FREE courses, challenges, and real feedback. No gatekeeping. Perfection is not required.
Sourdough Starter Companion
Your AI-powered starter assistant. Track feedings, troubleshoot issues, and keep your starter thriving.
Fermentation Compass
Stop guessing when bulk fermentation is finished. Read your dough. Nail your bake.
BakingGreatBread.com
Real bread for the rest of us
Baking Great Bread Blog
Recipes, tips, and stories from the bread journey
Recipe Converter
Convert sourdough recipes to yeast and back again
Crust & Crumb App
Your AI-powered baking assistant
Facebook Community
Join 50,000+ bakers sharing, learning, and supporting each other
Sourdough for the Rest of Us
Free beginner's guide to sourdough