Bread Flour: 375g (approx. 3 cups) — All-purpose works, but bread flour gives that signature chew.
Water: 250ml (1 cup) — Warm, but not hot (about 35°C).
Salt: 1.5 tsp — Essential for flavor and controlling the yeast.
Active Dry Yeast: 1 tsp.
Step,Action,Duration
1. Bloom,Mix yeast and warm water. Let sit until foamy.,5–10 mins
2. Mix,Stir in flour and salt until a shaggy dough forms.,2 mins
3. Knead,Knead by hand or mixer until smooth and elastic.,8–10 mins
4. First Rise,”Place in a greased bowl, cover, and let double in size.”,1.5 hours
5. Shape,Divide into two logs. Stretch and fold into long cylinders.,5 mins
6. Second Rise,Let the shaped loaves rest on a floured towel or tray.,45 mins
7. Bake,Bake at 230°C with a pan of water on the bottom rack.,20–25 mins
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