Last Updated: November 21, 2025
Basic Bread Formula
100% Flour
Base measurement
60-65% Water
Hydration
2% Salt
Flavor and structure
1-2% Yeast
Leavening
Process
1. Mix
Combine ingredients
2. Knead
Develop gluten (10 min)
3. First rise
Double in size (1-2 hrs)
4. Shape
Form loaf
5. Second rise
Proof (30-60 min)
6. Bake
Hot oven, steam for crust
Tests
Windowpane test
Stretch dough thin
Poke test
Dough springs back slowly
Internal temp
190-200°F when done
Hollow sound
Tap bottom of loaf
💡 Pro Tip:
Use a Dutch oven for amazing crusty bread!