Simple Dough Bread

• 3 cups (375g) all-purpose flour (or bread flour for chewier texture)
• 1½ cups (360ml) lukewarm water (about 95°F / 35°C)
• ¼ tsp (1g) instant or active dry yeast
• 1½ tsp (9g) fine sea salt
• Optional: cornmeal for dusting, water for steam

💡 Pro Tips:

• Weigh your flour if possible (1 cup = 125g)—it ensures consistency.
• Use less yeast for slower fermentation = better flavor and texture.
• A Dutch oven is ideal, but not required (see alternatives below).

Step-by-Step Instructions (Effortless, Artisan-Style)

1. Mix the Dough (5 Minutes)

• In a large bowl, whisk flour, salt, and yeast.
• Add lukewarm water. Stir with a wooden spoon until no dry flour remains.
• The dough will be shaggy and sticky—that’s perfect.

2. First Rise (Overnight or 12–18 Hours)

• Cover bowl tightly with plastic wrap or a damp towel.
• Let rest at room temperature (68–72°F / 20–22°C) for 12–18 hours.
• It should double in size, look bubbly, and smell slightly tangy.

3. Shape the Loaf (5 Minutes)

• Lightly flour a work surface. Scrape dough out gently.
• Fold edges toward center to form a loose ball.
• Flip seam-side down; let rest 15 minutes (covered).
• Tighten into a round boule by tucking edges underneath.

4. Second Rise (1–2 Hours)

• Place dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel.
• Cover and let rise until puffy—about 1–2 hours.
• Meanwhile, preheat oven to 450°F (230°C) with a Dutch oven inside (lid on) for 30+ minutes.

5. Bake with Steam (For Crust Magic)

• Carefully remove hot Dutch oven.
• Turn dough into pot seam-side down (it will unfold beautifully).
• Optional: Slash top with a sharp knife or razor.
• Cover with lid. Bake 30 minutes.
• Remove lid. Bake 10–15 more minutes, until deep golden brown and internal temp reaches 205–210°F (96–99°C).

6. Cool Completely

• Transfer to a wire rack. Wait at least 1 hour before slicing—this keeps the crumb tender.

No Dutch Oven? No Problem!

• Cast iron skillet + oven-safe pot lid
• Baking sheet: Place dough on parchment, add a pan of boiling water to the bottom rack for steam
• Cover with a large stainless steel bowl during first 20 minutes of baking

Serving Suggestions

• 🧈 Classic: Warm with butter and honey
• 🥪 Sandwiches: Perfect for grilled cheese or turkey clubs
• 🍲 With soup: Tear into tomato soup or chili
• 🫒 Mediterranean style: Drizzle with olive oil, sprinkle with sea salt and herbs

Make-Ahead & Storage Tips

• Room temperature: Keeps in a paper bag up to 2 days (plastic makes crust soggy).
• Revive stale bread: Spritz with water, bake at 375°F for 5–10 minutes.
• Freeze: Slice or whole; freeze up to 1 month. Thaw and refresh in oven.

Frequently Asked Questions

Q: Can I use whole wheat flour?A: Yes! Substitute up to 1 cup whole wheat—add 1–2 tbsp extra water.

Q: Gluten-free?A: Use a GF bread flour blend (like King Arthur Measure for Measure) + 1 tsp xanthan gum.

Q: Why is my bread dense?A: Likely under-proofed, too much flour, or oven not hot enough. Stick to weights and timing!

Q: Can I bake it the same day?A: Yes! Use 1 tsp yeast, rise 2–3 hours, then shape and proof 1 hour. Flavor won’t be as deep, but still delicious.

❤️ The Heart of the Bread

This Simple Dough Bread isn’t just food—it’s a quiet act of patience and presence. It asks for little but gives back warmth, aroma, and the deep comfort of something made by hand.

So mix that dough, let it rise while you sleep, and wake to the smell of real bread. Because the best things in life aren’t complicated—they’re simple, honest, and made with love.

“Good bread doesn’t need a recipe—it just needs flour, water, time, and someone hungry.” 🥖✨