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Homemade Bread Loaf
Recipe

7 INGREDIENTS • 13 STEPS • 3HRS

Homemade Bread Loaf

Easy recipe to homemade a crunchy and spongy loaf of bread.
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Homemade Bread Loaf
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Easy recipe to homemade a crunchy and spongy loaf of bread.
3HRS
Total Time
$0.30
Cost Per Serving
Ingredients
Servings
6
us / metric
Spelt Flour
1/3 cup
Water
5.5 oz
Water
Salt
1 tsp
Poolish
Type 00 Flour
1 1/3 cups
Type 00 Flour
Fresh Yeast
as needed
Fresh Yeast
Water
0.5 oz
Water
Nutrition Per Serving
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Calories
147
Fat
1.1 g
Protein
4.6 g
Carbs
30.5 g
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Homemade Bread Loaf
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
For the poolish, in a bowl combine All-Purpose Flour (8 tsp) with Water (0.5 oz) and Fresh Yeast (as needed). Stir and cover with plastic wrap. Let it rest until it doubles in size and bubbles form on top.
step 1 For the poolish, in a bowl combine All-Purpose Flour (8 tsp) with Water (0.5 oz) and Fresh Yeast (as needed). Stir and cover with plastic wrap. Let it rest until it doubles in size and bubbles form on top.
step 2
1 hour before poolish is ready, in a bowl mix Type 00 Flour (1 1/3 cups) and Spelt Flour (1/3 cup) with Water (4 oz).
step 2 1 hour before poolish is ready, in a bowl mix Type 00 Flour (1 1/3 cups) and Spelt Flour (1/3 cup) with Water (4 oz).
step 3
Next, add poolish to the flour mix and Water (0.5 oz).
step 4
Mix well until the dough comes together then add Salt (1 tsp) and remaining Water (0.5 oz) and keep kneading until you get a smooth and elastic dough. Let it rest for 1 hour.
step 4 Mix well until the dough comes together then add Salt (1 tsp) and remaining Water (0.5 oz) and keep kneading until you get a smooth and elastic dough. Let it rest for 1 hour.
step 5
Then do a few rounds of slap and fold. Depending on how well the gluten in the dough has developed. In my case, 2 rounds were enough. Let dough rest at room temperature covered with plastic wrap until it doubles in size.
step 5 Then do a few rounds of slap and fold. Depending on how well the gluten in the dough has developed. In my case, 2 rounds were enough. Let dough rest at room temperature covered with plastic wrap until it doubles in size.
step 6
Next, fold the dough in 3 and let it rest for 1 more hour.
step 7
Last proceed with giving the dough a round shape, sealing it well. Place it sealed up into a basket lined with a floured towel. Cover with plastic wrap and let double in size at room temperature. Then move it in your fridge overnight.
step 7 Last proceed with giving the dough a round shape, sealing it well. Place it sealed up into a basket lined with a floured towel. Cover with plastic wrap and let double in size at room temperature. Then move it in your fridge overnight.
step 8
Next morning, transfer the bread into a dutch oven pan, flour the top and place a cut on the top.
step 8 Next morning, transfer the bread into a dutch oven pan, flour the top and place a cut on the top.
step 9
Preheat your oven to 450 degrees F (230 degrees C).
step 10
Bake covered with a lid at 450 degrees F (230 degrees C) for 20 minutes.
step 11
Remove the lid and keep baking for 20 more minutes at 400 degrees F (200 degrees C).
step 12
Then turn down the temperature to 350 degrees F (180 degrees C) and cook for 10 minutes, with the last 5 minutes of baking with your oven’s door slightly open, this will help dry up your bread.
step 12 Then turn down the temperature to 350 degrees F (180 degrees C) and cook for 10 minutes, with the last 5 minutes of baking with your oven’s door slightly open, this will help dry up your bread.
step 13
Let the bread cool down completely on a wire rack and slice and enjoy!
step 13 Let the bread cool down completely on a wire rack and slice and enjoy!
Tags
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Dairy-Free
Bread
Shellfish-Free
Vegan
Vegetarian
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