This recipe yields a loaf with a deep, caramelized crust and a soft, airy interior. The dark color suggests a blend of whole wheat or rye flour, giving it a rich, nutty flavor.
Ingredients
- Flour: 3 cups (approx. 375g) Bread flour or All-purpose flour.
- Whole Wheat/Rye Flour: 1 cup (approx. 125g) for color and texture.
- Water: 1 ½ cups (350ml) Warm water (about 40°C).
- Yeast: 2 ¼ tsp (1 packet) Active dry yeast.
- Salt: 1 ½ tsp Sea salt.
- Honey or Sugar: 1 tbsp (Optional, to help the yeast and browning).
Instructions
- Activate Yeast: In a large bowl, combine warm water, honey, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Mix Dough: Add the flours and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- First Rise: Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
- Shape: Gently turn the dough onto a floured surface. Fold it over itself a few times to form a round loaf (boule). Do not overwork it; you want to keep the air bubbles inside.
- Second Rise: Place the loaf on parchment paper, cover, and let it rest for another 30–45 minutes.
- Score the Bread: Use a sharp knife or a razor blade to cut deep slashes across the top (like the pattern in the image). This allows the bread to expand without cracking.
- Baking:
- Preheat your oven to 230°C (450°F). For the best crust, place a Dutch oven inside while it preheats.
- Carefully place the dough (with the parchment paper) into the hot Dutch oven.
- Bake with the lid on for 25 minutes (this creates steam for a crispy crust).
- Remove the lid and bake for another 15–20 minutes until the crust is dark golden brown.
- Cool: Let the bread cool on a wire rack for at least 1 hour before slicing.
