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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
Water
5.5 oz
Water
Salt
3/4 tsp
Poolish
Type 00 Flour
1 1/3 cups
Type 00 Flour
Fresh Yeast
1/4 tsp
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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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 (2 1/2 Tbsp) with Water (0.5 oz) and Fresh Yeast (1/4 tsp). 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 (2 1/2 Tbsp) with Water (0.5 oz) and Fresh Yeast (1/4 tsp). 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 (3/4 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 (3/4 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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