Baking Great Bread at HomeThe Loaf That Started It All
BeginnerHenry's Market DayWhite
by Henry Hunter Jr.
Simple, adaptable, and market-tested.
Rise Time
3 hours 30 minutes
Bake Time
30 minutes
Yield
1 loaf (approximately 850g)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
This is the bread that started everything for me. I baked this loaf every week for farmers markets, sometimes plain, sometimes loaded with herbs, cheese, or olives. It's the recipe that taught me how one dough can become a dozen different loaves. If you're just getting started or you want a reliable base to build on, this is it.
Equipment Needed
Ingredients
Main Dough
Day 1
Mix the Dough
Bring everything together into a shaggy dough before resting. This simple dough is forgiving and perfect for beginners.
Click each step to mark complete
Weigh ingredients
Use a kitchen scale for best results.
Combine and mix
In a large bowl, add flour, water, yeast, and salt. Stir until a shaggy dough forms with no dry spots.
Cover
Place a damp towel or plastic wrap over the bowl.
Day 1
Rest
Let the flour hydrate before kneading. This rest makes kneading easier as the starts developing on its own.
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Rest
Let the dough sit covered for 30 minutes.
⏱ Wait Time
Flour hydrates and gluten begins developing
Precise Timers
Use these interactive timers to track your stages.
Rest
Day 1
Knead
Develop the through traditional kneading until smooth and elastic.
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Turn out
Transfer dough to a lightly floured surface.
Knead
Work the dough for 8-10 minutes until smooth and elastic.
Windowpane test (optional)
Stretch a small piece thin. If it holds without tearing, you're done.
Pro Tip
If the dough is sticky, resist adding flour. Wet your hands slightly instead.
Precise Timers
Use these interactive timers to track your stages.
Knead
Day 1
First Rise (Bulk Fermentation)
Let the yeast do its work during . The dough should double in size.
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Oil the bowl
Lightly coat a clean bowl with oil.
Place dough
Set the kneaded dough in the bowl, turning once to coat.
Cover and rise
Cover with plastic wrap or a damp towel. Let sit in a warm place until doubled in size, 1-2 hours.
⏱ Wait Time
Until doubled in size
Pro Tip
A warm oven with just the light on works well. Aim for 75-78°F.
Precise Timers
Use these interactive timers to track your stages.
First Rise
Day 1
Shape
Form the dough into your desired shape with good surface tension for optimal .
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Turn out
Gently transfer dough to a lightly floured surface.
Deflate
Press down gently to release large gas bubbles.
Shape
Form into a round boule or oblong bâtard.
Transfer
Place on a floured baking sheet, parchment-lined pan, or into a floured (seam-side up if using a basket).
Day 1
Second Rise (Proof)
Final before baking. Use the poke test to check readiness.
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Cover
Drape with a damp cloth or plastic.
Rise
Let proof until puffy, 30-60 minutes.
Poke test
Gently poke the dough. If it springs back slowly, it's ready to bake.
⏱ Wait Time
Until puffy and passing the poke test
Precise Timers
Use these interactive timers to track your stages.
Second Rise
Day 1
Preheat
Get your oven and screaming hot for the best crust development.
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Preheat oven
Set to 450°F (230°C).
Heat vessel
Place Dutch oven or baking stone inside while preheating, at least 30 minutes.
Precise Timers
Use these interactive timers to track your stages.
Preheat
Shaping
Boule (Round)
RecommendedClick each step to mark complete
After first rise, turn dough onto a floured surface.
Gently deflate and pull edges toward the center.
Flip seam-side down.
Cup hands around the dough and drag toward you to create surface tension.
Transfer to seam-side up, or to parchment seam-side down.
Bâtard (Oval)
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After first rise, turn dough onto a floured surface.
Gently deflate and pat into a rectangle.
Fold top third down, bottom third up.
Seal seam with the heel of your hand.
Roll gently to taper the ends.
Day 1
Score and Bake
controls the expansion. Bake until deep golden brown.
Step by Step
Transfer
If using a proofing basket, invert dough onto parchment paper. If on a baking sheet, it's ready to go.
Score
Use a or sharp knife to slash the top, about ¼ inch deep.
Load
Carefully place dough into the preheated or onto the baking stone.
Bake
25-30 minutes until deep golden brown and internal temperature reaches 205-210°F (96-99°C).
Bake
If using a Dutch oven, bake covered for the first 15 minutes, then remove the lid to finish.
Day 1
Cool
Let the interior finish setting before slicing. Cutting too early releases steam and can make the gummy.
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Transfer to rack
Remove bread from oven and place on a wire cooling rack.
Wait
Let cool completely, at least 1 hour.
⏱ Wait Time
Patience—the crumb is still setting
Precise Timers
Use these interactive timers to track your stages.
Cool
Nutrition Facts
Per 1 slice (about 55g) • 16 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2-3 days in a paper bag or bread box. Avoid plastic, which softens the crust.
Frozen
Up to 3 months. Slice first for easy access. Reheat in a toaster or 350°F oven.
Refresh
Run the loaf under water briefly and bake at 375°F for 10 minutes.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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