Crusty Bread Recipe - No Dutch Oven, No Sourdough

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine flour, sugar, instant yeast, and salt in a bowl. Add warm water and mix with a wooden spoon until the mixture becomes too thick to stir with a spoon. Switch to your hands and knead for a few minutes until the water is fully absorbed. The dough does not need to be perfectly smooth, just come together.
   ▶ ≈0:00
2. 2
   Perform the first set of stretch and folds using damp fingertips. Pull the dough from the edges toward the center, rotate the bowl, and repeat around the entire dough. This helps with gluten development and bread structure.
   ▶ ≈0:49
3. 3
   Cover the dough and let it rest for 30 minutes.
   ▶ ≈0:49
4. 4
   Perform the second set of stretch and folds using the same technique as before with damp fingertips.
   ▶ ≈1:01
5. 5
   Cover the dough and let it rest for 30 to 45 minutes.
   ▶ ≈1:01
6. 6
   Shape the dough into a loaf form. Place it on lightly floured parchment paper on a baking sheet. Dust the top with flour, cover with a towel, and let it rise for 1 to 2 hours until it doubles in size.
   ▶ ≈1:13
7. 7
   Preheat your oven to 450°F. Place a 9x13 inch metal baking pan on the bottom rack of your oven and let it preheat as well.
   ▶ ≈1:26
8. 8
   Lightly flour your bread, score the surface, and place it on the middle rack of your oven. Immediately add 2.5 cups of water to the baking pan below (water bath) and quickly close the oven door.
   ▶ ≈1:38
9. 9
   Bake with the water bath for 20 minutes.
   ▶ ≈1:38
10. 10
    Remove the water bath pan and bake for an additional 20 minutes or until the bread is deeply golden brown.
    ▶ ≈1:50
11. 11
    Allow the bread to cool for a bit before slicing into it.
    ▶ ≈1:50