👨‍🍳 作り方

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm water with the yeast and a pinch of sugar (optional, but helps activate). Let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

   ⏱️ 2 minutes
3. 3

   Mix the dough: Pour the foamy yeast mixture into the well of the dry ingredients. Gradually mix everything together with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a tablespoon of water at a time. If too wet, add a tablespoon of flour.

   ⏱️ 5 minutes
4. 4

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. You should be able to stretch a small piece thinly without it tearing (windowpane test).

   ⏱️ 15 minutes
5. 5

   First rise (bulk fermentation): Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

   ⏱️ 1.5 - 2 hours
6. 6

   Shape the dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape it into your desired rustic loaf shape (round or oval).

   ⏱️ 5 minutes
7. 7

   Second rise (proofing): Place the shaped dough on a baking sheet lined with parchment paper or in a proofing basket (banneton). Cover loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm place for another 45-60 minutes, or until it has increased in size by about 50-75% and looks puffy.

   ⏱️ 45 - 60 minutes
8. 8

   Preheat oven: About 20 minutes before the second rise is complete, preheat your oven to 220°C (425°F). If using a baking stone or Dutch oven, preheat it in the oven.

   ⏱️ 20 minutes
9. 9

   Score and bake: Just before baking, you can lightly score the top of the loaf with a sharp knife or lame to control expansion. Carefully transfer the loaf to the preheated oven (onto the baking sheet, stone, or into the Dutch oven). For a crispier crust, you can create steam by placing a pan of hot water on the bottom rack of the oven.

   ⏱️ 35 - 40 minutes
10. 10

    Check for doneness: The bread is ready when it's golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 93-99°C (200-210°F).

    ⏱️ N/A
11. 11

    Cool: Transfer the baked bread to a wire rack to cool completely before slicing. This allows the interior to set properly.

    ⏱️ At least 1 hour