Activate the Yeast
In a small bowl, dissolve the sugar and yeast in the lukewarm water. Ensure the water is not too hot—it can kill the yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is activated.
Prepare the Dough
In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the yeast mixture.
Gradually mix with a spatula or hands until a soft, slightly sticky but manageable dough forms.
Knead the Dough
Transfer to a lightly floured surface and knead for 8–10 minutes to develop gluten.
The dough should become smooth and elastic.
First Rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape the Dough
After rising, punch the dough down gently and turn it out onto a floured surface. Shape into a round loaf, baguette, or place in a bread tin.
Second Rise
Place the shaped dough onto a parchment-lined baking sheet or greased loaf tin. Cover again and let rise for 30–40 minutes, until puffed up.
Preheat the Oven
While the dough rises, preheat your oven to 220°C (425°F). For a crispy crust, place a shallow pan of water on the oven bottom to create steam.
Bake the Bread
Make a few shallow slashes on the surface of the dough to help it expand.
Bake for 20–25 minutes until golden brown and the bread sounds hollow when tapped.
If using a tin, baking time may be slightly longer.
Cool the Bread
Remove the bread from the oven and place on a wire rack to cool completely before slicing. This ensures the interior sets properly.
Nutritional Facts (per slice, approx. 1/12 of the loaf)
