Are you intimidated by bread baking? Think again! This flour, water, salt bread recipe proves that crafting delicious, homemade loaves can be surprisingly easy. Forget complicated techniques and lengthy rising times; this recipe focuses on simplicity, yielding a rustic, flavorful loaf perfect for any occasion. Whether you're a seasoned baker looking for a new challenge or a complete beginner taking your first steps into the world of homemade cooking, this recipe is for you. Get ready to experience the satisfaction of baking your own bread from just three basic ingredients.
Ingredients:
- 500g strong bread flour (or all-purpose flour, but strong bread flour yields a better rise)
- 350g lukewarm water
- 10g fine sea salt
Instructions:
Step 1: The Mix
In a large bowl, combine the flour and salt. Gradually add the water, mixing with your hands until a shaggy dough forms. This might seem sticky at first – that's perfectly normal!
Step 2: The Knead
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. You'll know you've kneaded enough when the dough becomes smooth and elastic, and it's significantly less sticky. This is a great opportunity to get some therapeutic hand exercise in!
Step 3: The Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 4-6 hours, or until doubled in size. The rising time can vary depending on the temperature of your environment.
Step 4: The Shape
Gently deflate the dough and shape it into a round or oval loaf. Place it in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let rise for another 1-2 hours.
Step 5: The Bake
Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven and place the dough inside. Cover and bake for 30 minutes.
Step 6: The Crust
Remove the lid and bake for another 20-25 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.
Step 7: The Cool
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. This allows the crumb to set properly and prevents a soggy loaf.
Tips for Perfect Bread:
- Water Temperature: Lukewarm water is key. Too hot, and you'll kill the yeast (though this recipe doesn't use yeast!). Too cold, and the dough won't rise properly.
- Kneading Technique: Don't be afraid to get your hands dirty! Proper kneading develops the gluten, resulting in a chewier loaf.
- Rising Time: Patience is a virtue in bread baking. Allow ample time for the dough to rise fully.
Variations:
- Herbs: Add a tablespoon of dried herbs like rosemary or thyme to the dough for extra flavor.
- Seeds: Incorporate sunflower seeds, pumpkin seeds, or flax seeds for added texture and nutrition.
- Whole Wheat: Substitute a portion of the bread flour with whole wheat flour for a nuttier, more wholesome loaf.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: Approximately 8-10g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 3-4g
This simple flour, water, salt bread recipe is a gateway to a world of delicious homemade cooking. Enjoy the process, the aroma, and most importantly, the taste of your freshly baked bread! It's the perfect addition to any meal, making even the simplest quick dinner ideas feel extraordinary. This healthy meal is easy to make, a delicious dish, and one of the best recipes for those seeking homemade goodness. Happy baking!