Crust & Crumb Academy · Bread
Henry's Crusty White Bread
Crispy crust, moist crumb, no sourdough starter required.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Main Dough | |||
| 900g | 7½ cups | Bread flour | |
| 720g | 3 cups | Lukewarm water | |
| 18g | 1 tablespoon | Salt | |
| 14g | 1½ tablespoons | Instant or active dry yeast | |
| 20g | 2 tablespoons | Dry milk powder | |
| 20g | 1½ tablespoons | Granulated sugar (optional) | |
Process
1
Weigh ingredients
Weigh ingredients using a kitchen scale for accuracy.
2
Combine all ingredients
In a large bowl or stand mixer, add bread flour, water, salt, yeast, dry milk powder, and sugar (if using). Mix until a sticky, shaggy dough forms with no dry spots remaining.
3
Cover
Cover the bowl with a damp towel or plastic wrap.
4
Rest
Let sit at room temperature for 30 minutes.
5
First fold
Grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat around the entire dough. Cover and rest 30 minutes.
6
Second fold
Repeat the stretch and fold process. Cover and rest 30 minutes.
7
Third fold
Repeat once more. The dough should now be smooth and extensible. Cover and let rise at room temperature for 30 minutes.
8
Turn out
Gently transfer dough to a lightly floured surface.
9
Divide
Use a bench scraper to cut into two equal pieces (approximately 800g each).
10
Pre-shape
Gently shape each piece into a loose ball. Don't worry about tight tension yet.
11
Rest
Cover with a towel and let rest 15 minutes.
12
Shape
Shape each piece into a round boule or elongated bâtard. Shape tightly to create surface tension.
13
Transfer to banneton
Place shaped dough seam-side up into floured bannetons or cloth-lined bowls.
14
Cover
Cover with plastic or place in plastic bags.
15
Refrigerate
Place covered proofing baskets in the refrigerator.
16
Choose your timing
Minimum: 2 hours for flavor development. Maximum: up to 7 days. The longer the retard, the more complex the flavor.
17
Preheat
Place Dutch oven (with lid) inside and heat oven to 450°F (230°C) for at least 30-45 minutes.
18
Unmold
Remove one loaf from the refrigerator. Carefully invert onto a piece of parchment paper.
19
Score
Use a lame or sharp knife to score the top with your desired pattern.
20
Load the Dutch oven
Using the parchment as a sling, carefully lower the dough into the preheated Dutch oven.
21
Bake covered
Cover and bake for 22 minutes.
22
Bake uncovered
Remove lid and bake an additional 15 minutes until deep golden brown.
23
Check doneness
Internal temperature should reach 205-210°F (96-99°C).
24
Transfer to rack
Remove bread from Dutch oven and place on a wire cooling rack.
25
Cool completely
Let cool at least 30 minutes, ideally 1 hour, before slicing.
26
Shaping
27
Shaping
28
Shaping
29
Shaping
30
Shaping
31
Shaping
32
Shaping
33
Shaping
34
Shaping
35
Shaping
36
Preheat
Preheat Dutch oven for 45 minutes at 450°F (230°C).
37
Bake covered
Cover and bake for 22 minutes. The trapped steam allows maximum oven spring.
38
Bake uncovered
Remove lid and bake an additional 15 minutes until deep golden brown.
39
Check doneness
Internal temperature should reach 205-210°F (96-99°C).
40
Preheat stone
Preheat stone for 45 minutes at 450°F (230°C).
41
Steam setup
Place a sheet pan on the bottom rack.
42
Load and steam
Load bread onto stone, add 1 cup ice cubes to sheet pan, close oven quickly.
43
Finish bake
Bake 15 minutes with steam, then remove steam pan and bake 20-22 minutes more.
Baker's Percentages
Bread flour
100%
Lukewarm water
80%
Salt
2%
Instant or active dry yeast
2%
Dry milk powder
2%
Granulated sugar (optional)
2%
📐 Learn How Baker's % Works →Henry's Tip
Don't worry about smoothness yet. It will come together during the folds.
Classroom Lessons
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