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Prep Time 30 mins Cook Time 30 mins Rest Time 2 hrs Total Time 3 hrs Difficulty: Intermediate Cooking Temp: 220  °C Servings: 2



  1. Add all ingredients together and mix for a few minutes in the dough mixer until the dough comes together and barely sticks to the bowl
  2. Cover the bowl with a shower-cap or moist towel and poof until doubled in size (about 1 hour at 24c, longer if it's colder)
  3. Kneed the dough with "stretch and fold" technique and divide into the bread shapes you want. I make about 2 breads for 1 kg of flour.

    The dough should be sticky and barely workable.

    If you want to add seeds inside the bread, this is the moment to mix them in.

  4. Cover with some oil or with a moist towel and proof again for another hour or until doubled in size

    If you want to you can now add some seeds on top of the bread. Spraying a little water can help them stick.

  5. Use a vey sharp knife to score the bread (cut a slit in the top) and Bake in the oven at 220c for 30 minutes or until the bread is 90c to 100c inside.

    Depending on your oven, you might want to lower the heat to 180c after 10 minutes or so.