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
PT3H30M
Bake Time
PT30M
Yield
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Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
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
Bring everything together into a shaggy dough before resting. This simple dough is forgiving and perfect for beginners.
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Weigh ingredients: Use a for best results.
Combine: In a large bowl, add flour, water, yeast, and salt.
Mix: Stir until a shaggy dough forms with no dry spots.
Cover: Place a damp towel or plastic wrap over the bowl.
Day 1
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.
Precise Timers
Use these interactive timers to track your stages.
Rest
Day 1
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.
Day 1
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: Use plastic wrap or a damp towel.
Rise: Let sit in a warm place until doubled in size, 1-2 hours.
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
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
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.
Precise Timers
Use these interactive timers to track your stages.
Second Rise
Day 1
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
Day 1
Let the interior finish setting before slicing. Cutting too early releases steam and can make the gummy.
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Transfer: Remove bread from oven and place on a wire cooling rack.
Wait: Let cool completely, at least 1 hour.
Precise Timers
Use these interactive timers to track your stages.
Cool
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.
Nutrition Facts
Per 1 slice (about 55g) • 16 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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