Description
Yield: 1 large loaf, about 12 slices
Preparation: 25 minutes
Rising: Approximately 90–135 minutes
Baking: Approximately 25–30 minutes
Cooling: Approximately 1 hour
Total: Approximately 3½–4¼ hours
Oven: 425°F
Ingredients
Scale
- 3 cups all-purpose flour, spooned and leveled
- Up to approximately ¼ cup additional flour, only if needed
- 1 cup lukewarm water
- 2¼ teaspoons instant yeast
- 1 tablespoon sugar
- 1¼ teaspoons fine salt
- 1 tablespoon olive or neutral oil, plus a little for the bowl
- A little flour for shaping
- 1 tablespoon melted butter for finishing, optional
Instructions
- Stir the 3 cups flour, yeast, sugar, and salt together.
- Add water and oil. Mix thoroughly and rest for approximately 10 minutes.
- Knead until smooth and elastic, approximately 8–10 minutes by hand or 5–7 minutes with a suitable mixer. Make small flour or water adjustments only if needed.
- Cover in a lightly oiled bowl and rise until roughly doubled, approximately 60–90 minutes.
- Gently press into a rectangle and roll into a 12–14-inch log. Pinch the seam and place seam-side down on a parchment-lined baking sheet.
- Cover loosely and rise for approximately 30–45 minutes, until puffy. Preheat the oven to 425°F.
- Make 3–4 diagonal slashes approximately ¼ inch deep across the top.
- Bake for approximately 25–30 minutes, until golden and baked through. Around 200–205°F in the center is a useful guide.
- Transfer to a rack, brush with optional butter, and cool for approximately 1 hour before slicing.