I'm Heather - lifestyle photographer & homeschooling mama. We choose simple and slow. Freedom and fresh air. And I like to make things beautiful.

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Bread | Four Ingredients

Four ingredients - that's all you need for a loaf of rustic bread.
In fact, it's so easy, you're going to be tempted to bake a fresh loaf every day! Finally got around to visually documenting it so I could share :)



340 g (1 1/3 c) water
5 g (1/2 t) yeast
9 g (2 t) salt
455 g (3 1/2 c) flour

Simply double ingredients for a bigger batch.

In a large bowl:
Mix water with yeast
Add salt and flour 
Mix well, but don't knead 
Place in a covered container and allow the dough to sit in the refrigerator for at least 24 hours up to a week 
When ready to bake, take out desired amount and lightly dust top with flour
Quickly form into a ball by tucking top around to bottom
Drop onto sheet dusted with corn meal
Let rise 40-80 minutes, no more
Slide dough onto a pizza stone in a 450°F-500°F preheated oven and cover with steel mixing bowl (you can also place dough on a piece of parchment paper in a dutch oven - the point is to capture moisture and help it steam a bit instead of allowing it to dry out)
Bake 30 minutes; remove steel bowl/covering and bake another 5-15 minutes, until brown
NOTE: Let cool for at least one hour - this is essential for letting your bread finish. It's tempting to break into a warm loaf, but it needs the extra time to finish baking all the way through.

the set-up

You can use way less dishes, but for the sake of the tutorial I used all of them.
Normally I just set the big bowl on the scale and tare it every time I add an ingredient, eliminating the bowls holding the other ingredients. You have to pour slowly then, because if you pour too much, there's no going back!

JD is very exact (you should watch his formula for the perfect espresso), so we use the scale quite a bit. At first I had a hard time giving up my measurements, but grams are pretty handy to use for this recipe.

+ water, yeast, and salt
tare (0)

+ 455 g flour 
(I tried taking a tiny bit out but it kept wavering between 454 and 456. I gave up.)

We use this Danish dough whisk at least once a week - it's perfect at its job, and beautiful.
Whisk only until combined, no more.

put a lid on it
throw into fridge
24 hours later...

sprinkle with flour

sprinkle sheet with corn meal
We love this old hand-me-down sheet from my mom. It's not pretty, but we use it a ton.

tuck sides under and place on sheet, no kneading required

let rise 40-80 minutes
Slit the top so it can expand without breaking a seam elsewhere.
Bake for 30 minutes covered, 5-15 minutes uncovered.

Wait, butter, and enjoy.

Buen provecho!

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