Imagine pulling a golden, crusty loaf of bread out of your oven, filling your kitchen with an irresistible aroma that makes your mouth water instantly. This BLGB Basic Lean Good Bread recipe is your ticket to becoming a home baking superstar, transforming simple ingredients into a masterpiece that will have your family and friends begging for more. Whether you're a novice baker or a seasoned pro, this foolproof recipe will elevate your bread-making skills and create a delectable loaf that rivals any artisan bakery.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Bread
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1 1/2 tsp salt
- 1 tsp instant yeast
- 1 1/4 cups water
Instructions
- In a large mixing bowl, combine bread flour, salt, and instant yeast. Whisk dry ingredients together to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in water. Using a wooden spoon or spatula, mix until a shaggy, rough dough forms.
- Turn the dough out onto a clean, lightly floured surface. Knead the dough for 8-10 minutes, using the heel of your hand to push and fold the dough repeatedly.
- Shape the dough into a smooth ball, ensuring the surface is taut and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free area for approximately 1-
- 5 hours, or until it has doubled in size.
- Once risen, gently deflate the dough by pressing down with your fingertips. Shape the dough into a loaf by folding and tucking the edges underneath.
- Place the shaped dough on a parchment-lined baking sheet or into a proofing basket. Cover and let rise again for 30-45 minutes.
- Preheat the oven to 450°F (230°C). If using a Dutch oven, place it in the oven during preheating.
- Optional: Score the top of the loaf with a sharp knife or razor blade to allow for expansion during baking.
- Transfer the dough to the preheated Dutch oven or baking sheet. If using a Dutch oven, cover with the lid for the first 25 minutes of baking.
- Bake for 35-40 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and let cool completely on a wire rack for at least 1 hour before slicing.
Tips
- Temperature Matters: Ensure your water is lukewarm (around 110°F) to activate the yeast effectively without killing it.
- Kneading Technique: When kneading, use the heel of your hand and push-fold motion to develop gluten properly. The dough should become smooth and elastic.
- Rising Environment: Find a warm, draft-free spot for proofing. A slightly warm oven (turned off) or near a warm appliance works perfectly.
- Moisture is Key: To achieve a crispy crust, place a pan of water on the bottom rack of the oven during baking to create steam.
- Cooling is Crucial: Always let your bread cool completely before slicing to allow the internal structure to set and prevent a gummy texture.
- Storage Tip: Store your freshly baked bread in a paper bag at room temperature for 2-3 days, or slice and freeze for longer preservation.
Nutrition Facts
Calories: 121kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
