Fast, Simple and Delicious Country Loaf Bread

Instructions

• 1Prep your mise en place by measuring out all the ingredients to get ready for mixing. Use warm water to increase yeast activity. The extra yeast in this recipe, along with proofing at a higher temperature, cuts down on the total fermentation time needed to achieve a gorgeous loaf of bread.
• 2This position leaves plenty of room for your mixing bowl for the first bulk proof and rise. The rack will stay in this position for baking, giving the loaf space to rise to its full potential!
• 3Always add liquids into the mixing bowl first. This will ensure flour is evenly dispersed when mixing. Mixing for 10 minutes will create the gluten and structure needed to support the dough and trap air from the yeast activity, giving you the tender crumb in your final loaf.
• 4This first bulk ferment lets the yeast work its magic, helping to build flavor and texture.
• 5Handle the dough gently when shaping to keep the air bubbles in the dough. This will yield a more tender interior and a crumb that’s not too tight or dense. Pinching the dough on the bottom to seal will help maintain the perfect round shape of the loaf during the final proof and bake.
• 6Adding a small dish of water to the oven will increase humidity, helping with crust development and a springy texture. The oven will proof the dough at a higher temperature, which reduces the overall fermentation time. Seamlessly transitioning from proof to bake, the oven will start at a high temperature with full convection and then gradually reduce the temperature to create a golden exterior, a crispy crust, and moist interior.
• 7Allowing the bread to cool for at least 30 minutes will maintain the integrity of the loaf and prevent it from deflating.
• 8From an adorably tiny brioche loaf to bread pudding, learn to make epic sweet and savory breads, rolls, pastries, and more at chefsteps.com