Bread

Adapted from King Arthur’s recipe

ingredients §

• 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour
• 1 tablespoon (11g) granulated sugar
• 2 1/4 teaspoons instant yeast (or active dry)
• 2 1/2 teaspoons (15g) table salt
• 1 2/3 cups (379g) water, lukewarm (90°F to 110°F)

steps §

graph TD
    Start([Start]) --> Parallel{Parallel Steps}
    
    Parallel --> Autolyse[Autolyse: Mix flour + water<br/>Rest 20-30 min]
    Parallel --> Bloom[Bloom yeast: Dissolve active dry yeast<br/>in warm water + sugar<br/>Wait 5-10 min until foamy]
    
    Autolyse --> Mix
    Bloom --> Mix
    
    Mix[Mix: Add bloomed yeast and salt<br/>to autolysed dough<br/>5 min active]
    
    Mix --> Knead[Knead by hand<br/>6 min active]
    
    Knead --> Rise1[First rise: Let double in size<br/>1-2 hours hands-off]
    
    Rise1 --> Shape[Shape: Deflate, divide, shape into pans<br/>10 min active]
    
    Shape --> ParallelRise{Parallel Steps}
    
    ParallelRise --> Rise2[Second rise in pans:<br/>Until puffy and nearly at top<br/>45-60+ min hands-off]
    ParallelRise --> Preheat[Preheat oven to 450°F<br/>Start during second rise]
    
    Rise2 --> Score
    Preheat --> Score
    
    Score[Score and prep<br/>3 min active]
    
    Score --> Bake[Bake at 450°F<br/>20-25 min hands-off]
    
    Bake --> Rest[Oven rest: Off, door cracked<br/>5 min hands-off]
    
    Rest --> Cool[Cool on rack<br/>30+ min hands-off]
    
    Cool --> End([Done!])
    
    style Parallel fill:#e1f5ff
    style ParallelRise fill:#e1f5ff
    style Autolyse fill:#fff4e1
    style Bloom fill:#fff4e1
    style Rise2 fill:#fff4e1
    style Preheat fill:#fff4e1