World's Best Bread™ (remix)

Name: World's Best Bread™ (remix)
Yield: 1 loaf
Cuisine: American
Ingredients: 420 g bread flour; 340 mL filtered water; 8 g salt; 1 g dry yeast

David @davidstosik

Cookpad 👨🏻‍🍳

This is the recipe shared by @Balvig (https://cookpad.wasmer.app/us/recipes/198533-worlds-best-bread-tm), adjusted to quantities that work for me and with all quantities by weight.

David @davidstosik

Cookpad 👨🏻‍🍳

This is the recipe shared by @Balvig (https://cookpad.wasmer.app/us/recipes/198533-worlds-best-bread-tm), adjusted to quantities that work for me and with all quantities by weight.

Saved

Ingredients

1 loaf

420 gbread flour
340 mLfiltered water
8 gsalt
1 gdry yeast

Saved

Steps

1

Mix yeast and salt in the warm filtered water (around 35ºC).
2

Introduce the flour and mix well, until there is no dry bits left. A silicone spatula works well to scrape the sides of the bowl.
3

Cover (with a damp towel, or cling film) and let rise in a warm place for 12 hours. Be aware that the dough will double in volume and make sure to use a bowl big enough for it not to overflow or stick to what you used to cover it. (See for yourself in the picture!)
4

Pour out the dough gently on a lightly floured surface. Then fold it in thirds 4 times while stretching it lightly.
5

Prepare a bowl with olive oil and flour to prevent the dough from sticking (you might need to be generous!), then move the dough to that bowl.
6

Cover the dough then leave it for another 2 to 3 hours. Expect it to rise again!
7

Put a big enough pot (cast iron or anything thick enough to retain good heat is best) in your oven, and preheat it to 250⁰C. You want to make sure the pot is VERY HOT or the bread will stick when you bake it.
8

Once the oven is ready, take out the pot, pour the dough in (you should hear a sizzling sound if it's hot enough), put the lid back on and bake for 30 minutes at 250⁰C.
9

Take the lid off, reduce the oven temperature to 230⁰C, then bake for another 15 minutes.
10

Your bread should be ready, with a nicely colored crust. Even though it's hard to resist, make sure to let it cool down before trying to slice it open!
11

As I only eat 1 to 2 slices a day, a loaf can last me a few days. I usually slice the whole bread once it's cooled down, wrap slices individually in plastic wrap and store them in the freezer. A few minutes in the toaster in the morning and it's as good as fresh bread!