Confessions of a Bread Addict (Send Help, But Not Really)”
I don’t know about you, but I always need bread in the house. Mornings mean a strong cup of coffee and a slice of freshly toasted bread with good butter — and that’s a ritual I look forward to every day.
To make sure I never run out, I bake a loaf once a week and keep it in the freezer, safely out of reach of temptation. Each morning, I make a beeline for the freezer, pull out a slice, and pop it in the toaster while the coffee brews. Such a simple treat.
What makes this bread special is that it has no chemicals or preservatives — just five ingredients, not the twenty or thirty you’ll find in most commercial loaves.
The real beauty of this recipe, though, is how little effort it takes: a loaf ready well under three hours, largely hands-off, and versatile enough to become ciabatta or focaccia with just a few tweaks. So many options from one simple dough.
Difficulty level : Easy
Preparation time : 5 minutes
Resting time : 90 minutes
Bakint time : 25-30 minutes
INGREDIENTS
300 Ml. lukewarm water
2 Tablespoons Olive Oil
10 Gr. active dry yeast
1 Tablespoon Sugar
1 Teaspoon Salt
420 Gr. All purpose flour
PREPARATION
In a medium bowl, add 10 grams active dry yeast to 300 milliliters lukewarm water, the olive oil and the sugar and mix well.
Add 420 grams all-purpose flour and 1 teaspoons salt and combine thoroughly. You may end up with a few small flour lumps — don’t worry, they’ll disappear as the dough absorbs the water. The dough should be smooth and sticky. Scrape down the sides of the bowl.
First Rest : Cover with a tea towel and let it rest for 30 minutes. By the end of this time, the yeast will be doing its work, and you’ll notice small bubbles forming along the sides of the bowl.
Stretch and fold: Wet your hands and stretch the dough 5–6 times, folding each side over until fully incorporated. Let it rest for another 30 minute fully covered.
Divide and shape: Turn the dough out onto a floured surface and divide it into 2 loaves of equal weight (about 375 g each). Fold each piece over itself to shape a loaf.
Place each loaf on a parchment-lined baking tray, cover with a tea towel, and let rest one final time.
Meanwhile, preheat your oven to 200°C — I use the convection setting, which allows the air to circulate evenly.
Score the loaves: Using a sharp blade, make a single cut along the top of each loaf.
Bake with steam:
Place the tray in the oven and spray water inside 5–6 times to create steam — this is what gives the crust its beautiful, dark finish. Bake until deep golden brown, and oh my…
Cool before slicing: Let the loaves cool for at least 20 minutes, yes I know… before cutting in. These marvels deserve the wait.
Notes
Ciabatta variation: use the same dough but handle it very gently after the folds — don’t de gas it much — and bake at a slightly higher hydration if you want a more open crumb. Shape more loosely and rustically rather than a tight loaf.
Focaccia variation: after the second rest, press the dough directly into a well-oiled sheet pan instead of shaping loaves. Dimple all over with your fingertips, drizzle generously with olive oil, sprinkle with flaky salt and herbs (rosemary, thyme), then let it do its final proof in the pan before baking at the same 200°C until golden.
Freezing tip: once fully cooled, slice the loaf before freezing so you can pull out single toast-ready slices straight from the freezer.
Don’t waste the ends: if you’re not using them, cut them into cubes and save them for a Panzanella salad instead of tossing them.
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