Bread · starting formula
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.
Open this formula in the calculator
The formula
One everyday loaf
Starting point: one 850 g loaf. Adjust piece weight or hydration for your tin and flour.- Flour
- 100%506.9 g
- Water
- 65%329.5 g
- Salt
- 2%10.1 g
- Yeast
- 0.7%3.5 g
What this makes
Supple dough, a soft crumb and enough crust.
At 65% water the dough stays approachable, while carrying enough moisture for a tender loaf with a pleasant openness.Hydration
A manageable starting point for many wheat flours.
Per loaf
Generous enough for a loaf tin or freestanding hearth loaf.
Yeast
A practical baseline to adjust for time and temperature.
Why this is a strong foundation
At 65% hydration the flour absorbs enough water for a soft crumb without the dough immediately losing shape. That makes it easier to learn tension and feel the effect of kneading and folding.
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.- 01No dry patches
Mix
Combine flour, water and yeast until all flour is damp, then add the salt.
- 02Stretchable window
Build structure
Knead or fold until the dough becomes smoother and can retain tension.
- 03Aerated and resilient
Let it rise
Wait until the dough is clearly lighter and fuller without blindly demanding a doubling.
- 04Tension without tearing
Shape
Gently press out very large bubbles and shape with a taut but intact surface.
- 05Deep 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.
Ready to bake