1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)

Introduction

This tutorial provides a step-by-step guide to making an easy and delicious bread recipe that can be shaped into three different loaves. The improved version focuses on simplicity, making it suitable for beginners while ensuring a tasty outcome. Whether you're looking to bake a rustic loaf, a crusty bread, or a larger version, this guide covers it all.

Chapter 1: Mixing the Dough

1. Gather Ingredients

   • 250 grams of warm water
   • 2 grams of instant yeast
   • 300 grams of ripe poolish (pre-fermented dough)
   • 12 grams of salt
   • 50 grams of whole wheat flour
   • 400 grams of bread flour

2. Prepare Poolish

   • Mix 150 grams of room temperature water, a tiny pinch of yeast, and 150 grams of bread flour.
   • Stir to combine and let it ferment at room temperature for 4 to 24 hours.

3. Combine Ingredients

   • In a medium stainless steel bowl, mix the warm water and instant yeast.
   • Add the ripe poolish, salt, whole wheat flour, and bread flour.
   • Stir with a sturdy spoon until a clump of partially hydrated flour forms.

4. Hydrate Dough

   • Use a soaking wet hand to mix and keep the dough from sticking to your arms.
   • Cover the bowl and let the dough ferment for 2 hours, checking back in 30 minutes.

5. Using a Stand Mixer (Optional)

   • Mix on medium speed for 4 to 5 minutes until combined.
   • Follow the same fermentation process.

Chapter 2: Strength Building

1. First Fold (30 Minutes Later)

   • With a wet hand, grab a piece of dough, stretch it up, and fold it back into the bowl.
   • Repeat this process about seven times around the bowl.

2. Second Fold (30 Minutes Later)

   • Again, perform the same folding technique.
   • After this, the dough should feel stronger.

3. Final Fermentation

   • Cover the bowl and let it ferment for another 60 minutes.
   • The dough should double in size and appear buoyant.

Chapter 3: Shaping the Loaves

Loaf 1: The Easiest Good Loaf

1. Prepare the Dough

   • Flip the dough onto a floured cutting board, flatten it, and degas it by popping air bubbles.

2. Shape the Dough

   • Form it into a rectangle and cut it in half.
   • Move each piece to a parchment-lined sheet tray to proof under a covered sheet tray for 60 minutes.

3. Bake

   • Preheat the oven to 480°F.
   • Bake for 20 minutes.

4. Serving Suggestions

   • This loaf is excellent for dipping or making rustic sandwiches.

Loaf 2: The Easiest Better Loaf

1. Prepare and Shape

   • Similar to the first loaf, but after cutting in half, fold the sides over each other and press to seal.
   • Move to a sheet tray to proof for 60 minutes.

2. Steam Environment

   • Use a preheated Dutch oven for baking to create steam.
   • Bake covered for 20 to 22 minutes, then uncover and bake until golden brown.

3. Enjoy the Results

   • This loaf has a thicker, crunchier crust and a delightful texture.

Loaf 3: The Easiest Best Loaf (The Big Dog)

1. Shape the Dough

   • Flip the dough onto a well-floured surface and flatten it.
   • Fold the dough like in earlier steps, ensuring to pop large bubbles.

2. Proofing Bowl

   • Use a bowl lined with a tea towel and dusted with flour.
   • Place the dough seam side up and let it proof for 60 minutes.

3. Bake in Dutch Oven

   • Preheat your Dutch oven with semolina flour or cornmeal to prevent sticking.
   • Score the top of the loaf and bake covered for 18 minutes, then uncovered for another 20 to 25 minutes at 465°F.

4. Final Outcome

   • This loaf has the thickest crust and is ideal for sandwiches or serving at the table.

Conclusion

With these three methods, you can easily create delicious and versatile loaves of bread that cater to different preferences and skill levels. Experiment with each loaf, adjusting techniques to find what works best for you. Enjoy your baking journey and share your results!