Homemade bread needs only flour, water, salt and yeast (or a sourdough starter). The difference between a dense brick and a great loaf comes from time, temperature and a few techniques. Start with a simple yeast loaf, then move on to sourdough.
A simple first loaf
A no-knead bread is the easiest way in. Mix 3 cups (about 400 g) of bread flour, 1-1/2 teaspoons of salt, 1/2 teaspoon of instant yeast and about 1-1/2 cups (350 ml) of lukewarm water until shaggy. Cover and leave at room temperature for 12 to 18 hours. Shape gently into a ball, let it rise for an hour or two, then bake in a preheated covered Dutch oven at 450°F (230°C) for 30 minutes, uncovered for 15 more. Time does the kneading for you.
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Sourdough: the starter
Sourdough rises with a starter, a culture of wild yeast and lactic acid bacteria. You can get some from a friend or a bakery, or make one by mixing equal weights of flour (whole wheat or rye helps) and water, then discarding half and feeding it daily. It usually takes one to two weeks to become reliably active: it should roughly double within 4 to 8 hours after feeding and smell pleasantly sour.
Sourdough step by step
Levain: feed your starter and use it when it is bubbly and at its peak.
Mix: combine flour and water and let it rest 30 to 60 minutes (autolyse). Add the levain and salt. A common beginner formula is 500 g flour, 350 to 375 g water, 100 g active starter and 10 g salt.
Bulk fermentation: over the next 4 to 6 hours at room temperature, do 3 or 4 sets of “stretch and folds” in the first two hours. The dough is ready when it has grown by about 50 percent, is airy and jiggly.
Shape: pre-shape into a round, rest 20 minutes, then shape tightly into a boule or batard and place in a floured basket.
Cold proof: cover and refrigerate overnight (8 to 16 hours). This develops flavor and makes the dough easier to score.
Bake: preheat a Dutch oven at 475 to 500°F (245 to 260°C). Turn the dough onto parchment, score it with a razor blade, bake covered 20 minutes, then uncovered at 450°F for 20 to 25 minutes until deep brown.
Cool at least an hour before cutting, or the inside will be gummy.
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Common problems
Dense and flat: under-fermented dough or a weak starter. Let bulk fermentation go longer in a cold kitchen.
Very sour: long, warm fermentation; use a younger levain.
Pale crust: oven not hot enough, or the lid left on too long.
