Starting formula
Bread
An honest loaf for every day.
No complicated detour, just a solid foundation. This formula makes one supple dough that helps you watch, feel and bake without memorizing everything first.
The formula
One everyday loaf
Starting point: one 850 g loaf. Adjust piece weight or hydration for your tin and flour.Active preparation: about 25 min · Baking: about 35 min. Proofing time varies.
- Flour
- 100%503.6 g
- Water
- 62%312.2 g
- Salt
- 1.8%9.1 g
- Yeast
- 1%5 g
- Oil
- 3%15.1 g
- Sugar
- 1%5 g
What this makes
Supple dough, a soft crumb and enough crust.
At 62% water the dough stays easy to shape, while a little oil and sugar keep the crumb soft and help the crust color.Hydration
Soft enough for a tender crumb and firm enough for neat shaping.
Per loaf
A practical dough weight for a standard loaf tin.
Yeast
A practical baseline for a loaf baked the same day.
Why this is a strong foundation
At 62% hydration the dough stays firm enough to roll tightly and place in a loaf tin. Oil keeps the crumb tender, while a small amount of sugar supports browning without making a sweet loaf.
Yeast does not set the clock by itself. Dough temperature, room temperature and time work together. Use the formula as a starting point, then let volume, resilience and visible aeration tell you when to continue.
Method
Simple enough to bake often.
Five steps, with the dough as your most important measuring instrument.- No dry patches
Mix
Combine flour, water, yeast and sugar, then add the salt and oil.
- Stretchable window
Build structure
Knead until the dough is smooth, elastic and stretches thinly.
- Aerated and resilient
Let it rise
Wait until the dough is clearly lighter and fuller without blindly demanding a doubling.
- Tension without tearing
Shape
Gently press out very large bubbles and shape with a taut but intact surface.
- Deep golden crust
Proof and bake
Let it aerate again, score and bake with strong initial heat and steam.
When your loaf still needs some direction
The dough tears while shaping
Let it relax for ten minutes, then shape again with less force.
The loaf remains dense
Check whether fermentation went far enough and whether the dough developed enough structure.
The crust softens quickly
Bake slightly longer, cool completely on a rack and only then store it.
Frequently asked questions
Can I use whole-wheat flour?
Yes, though whole wheat often absorbs more water. Start with this ratio and add water only when the dough can support it.
Can I bake this in a loaf tin?
Certainly. A tin adds support and is particularly useful while you are learning to build surface tension.
How do I know the loaf is baked?
Look for a deeply colored crust and a firm underside, then cool completely before judging the crumb.
Baking tools
Useful for this recipe
Three tools selected for this dough's shape, hydration or baking schedule.Calculate how much dough fits a rectangular or round bread form.
Calculate dough weight →CalculatorWhat temperature should my water be?Match your water to the temperature of the kitchen, flour, preferment and mixing method.
Calculate water temperature →CalculatorI have a different yeast typeConvert between fresh yeast, active dry yeast and instant yeast using practical ratios.
Convert yeast →Ready to bake