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1 Tbsp granulated sugar
1 Tbsp (≈ 8 g) active dry yeast
3 cups plus 1 cup all‑purpose flour, divided (≈ 450 g + 150 g)
1 tsp fine sea salt
Vegetable or olive oil, for greasing bowl and pan
Step‑by‑Step Cooking Directions
Bloom the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Stir until fully dissolved. Let stand 5 minutes until foamy.
Incorporate Flour: Add 3 cups (≈ 450 g) flour to the bowl. Stir vigorously until no dry streaks remain. Add the remaining 1 cup (≈ 150 g) flour in two additions, mixing until the dough forms a shaggy, slightly sticky mass.
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Add Salt: Sprinkle in salt and mix until incorporated. The dough will feel wet but should hold together.
First Bulk Rise & Folds: Cover bowl tightly with plastic wrap, then a towel. Let rest 30 minutes. After 30 minutes, moisten your hands and gently fold the dough over itself from all four “sides” in the bowl. Cover and rest another 30 minutes. Repeat the fold a second time and rest 30 minutes more.
» MORE: Fluffy and Delicious Recipe with Only 1 Egg, Flour, and Milk
Shape the Dough: Grease a clean bowl and a baking sheet with oil. Dust your work surface with flour. Turn dough onto the surface; do not deflate completely—maintain bubbles. Wet hands and shape dough into a smooth ball by cupping and rotating, drawing the surface taut.
Second Rise: Transfer the boule to the oiled bowl, seam‑side down. Cover again with plastic wrap and towel; proof 40 minutes. Afterward, turn the dough onto the oiled baking sheet, seam‑side up. Gently press to even thickness. Cover and chill in fridge 20 minutes to firm up.
Score & First Bake: Preheat oven to 230 °C (446 °F). Using a sharp knife or lame, make one or two 1 cm‑deep slashes across the top. Place the sheet on the center rack and bake 15 minutes.
Lower Temperature & Finish Baking: Reduce oven to 180 °C (356 °F) without opening the door. Continue baking 20 minutes until the crust is deep golden brown and the internal temperature registers 95 °C (203 °F).
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Cool: Remove bread and let cool completely on a wire rack before slicing to preserve crumb structure.
Nutritional Information
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