AuthorSarah RacineYield = one 2 pound loaf
DIY your avocado toast (or any toast, for that matter) with this satisfying, rustic loaf! Although you need a decent amount of time to make and bake your loaf, it is almost all passive time. This is the perfect baking project to do in between Zoom calls, loads of laundry, or episodes of your favorite sitcom.
The primary way gluten is developed is not by the initial mix, but over time as the dough mass rests and is periodically folded. This technique to develop gluten will give your loaf tons of air pockets, a large a porous crumb, and a rustic texture akin to other crusty breads. Feel free to reference my 9 Steps of Yeast Bread for more information.
You do not need an electric mixer for this (you can mix by hand if you don't mind getting a little messy), but you will need a large Dutch oven, or other large heavy-bottomed pot to adequately bake your loaf. A shallow baking pan, baking sheet, or loaf pan will simply not yield the desired texture.
500F, or 450F convection, middle rack
Preheat 1 large dutch oven or heavy bottom pot in the oven for 30 minutes (do not put in the oven yet; the recipe will prompt you to do so later.)
In a 5-6 quart bowl, mix by hand or with electric mixer and dough hook in this order.
Electric Mixer Instructions:
-water and yeast, just until bubbly for 30 seconds on low speed.
-Take the dry ingredients (flour, salt) and whisk by hand in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
- Add dry ingredients on low speed until dough just comes together, 45 seconds , scraping bowl with silicone spatula if needed. Increase speed to medium and mix for 5 minutes . Dough might look fairly wet; that is normal and it will gain body and mass as resting and mixing continues.
-After the first mix, let the dough rest 20 minutes . Cover with a damp towel and leave it in the mixing bowl.
By Hand Instructions:
-water and yeast, whisk slowly by hand just until bubbly for 30 seconds .
-Take the dry ingredients (flour, salt) and whisk by hand in a large separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
- Add the wet yeast mixture to the flour mixture and with one hand with fingers extended (almost like a claw), mix together for, 45 seconds , until a shaggy mass forms. It will stick to your fingers at first but slowly come together. Once a shaggy mass has formed, dump your dough onto a floured surface and knead/fold by hand for 5 minutes . Dough might look fairly wet; that is normal and it will gain body and mass as resting and mixing continues. If dough is truly impossible to work with, add 1 tablespoon of flour at a time until the texture is easier to work with. A folding and slapping motion is typically an easier way to knead wet doughs as well.
-After the first mix, put your dough mass in a large bowl and let the dough rest 20 minutes . Cover with a damp towel.
Repeat the 5 minutes of mixing/folding 3 times, letting the dough rest for 20 minutes in between each session.
By this point, your dough mass should be very smooth and not nearly as watery and rough as it was in the beginning. Before the final rest, instead of placing your dough back in the bowl, place your mass onto a large sheet of parchment paper. *This is an absolutely essential step, do not skip this.* Ensure your mass is in the middle of the parchment, unlikely to lop over the edge; this will be important before baking.
Let the dough rest until it has increased 50% in size; about 35 minutes . Now is the time to place your Dutch oven or heavy bottomed pot in the oven to preheat.
Carefully remove the preheated pot from your oven and remove the lid.
Once the dough has increased in size, lift the dough mass using the parchment, and taking care not to touch the hot pot, place your parchment and loaf inside.
Score your dough with a paring knife, being as decorative or simplistic as you want. A few diagonal swipes or cross mark are great designs, as well as leaf patterns or other nature inspired shapes. If you really want your designs to pop, dust your loaf lightly with flour before scoring.
Put lid on top of your pot, and place into your very hot oven. In a loaf plan, place 1 cup of water on the same shelf as your pot. This will steam the bread and help it rise and develop a nice crust.
Bake for a total of 35-40 minutes, removing the lid and water pan after 20 minutes of baking. Your loaf's internal temperature should reach at least 190 degrees, and expect the loaf to brown nicely once the lid is removed.
Let cool completely before slicing and serving. DO NOT cut before the bread is cool; this will create a gummy texture in your loaf.
Serve simply with butter or oil and vinegar, or make a variety of toasts.
Do you want to build your own flavor variation?
When measuring flour, 75% should be a high gluten white flour to ensure the gluten in your loaf will fully develop and create a bready texture. However, up to 25% can be a wheat flour or rye flour if desired. You can also add dried herbs to the dough or other seasonings such as caraway or garlic powder, but keep in mind flours with less gluten and certain seasonings will "retard" the dough, slowing down your proofing and increasing the time between folds and rises.
So many fun flavor components come after your loaf is baked, though, and the sky is the limit for flavored butters, oils, and toast toppings.
Need inspiration? These are a great way to start!
Hummus & Tomato Toast
Cut your loaf into 1/2 inch slices. Griddle in a nonstick pan with unsalted butter until golden. While warm, spread hummus on one side of the toast and top with tomato slices. Sprinkle with a pinch of salt.
Almost Seeded Rye
Add 2 teaspoons of caraway and substitute 1 cup of rye flour for 1 cup of the bread flour; increase rest times to 30 minutes and mixing times to 7 minutes.
Cherry Cheesecake Toast
Cut your loaf into 1/2 inch slices. Griddle in a nonstick pan with unsalted butter until golden. While warm, spread plain cream cheese on one side of the toast and top with cherry jam.
Ingredients
Directions
500F, or 450F convection, middle rack
Preheat 1 large dutch oven or heavy bottom pot in the oven for 30 minutes (do not put in the oven yet; the recipe will prompt you to do so later.)
In a 5-6 quart bowl, mix by hand or with electric mixer and dough hook in this order.
Electric Mixer Instructions:
-water and yeast, just until bubbly for 30 seconds on low speed.
-Take the dry ingredients (flour, salt) and whisk by hand in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
- Add dry ingredients on low speed until dough just comes together, 45 seconds , scraping bowl with silicone spatula if needed. Increase speed to medium and mix for 5 minutes . Dough might look fairly wet; that is normal and it will gain body and mass as resting and mixing continues.
-After the first mix, let the dough rest 20 minutes . Cover with a damp towel and leave it in the mixing bowl.
By Hand Instructions:
-water and yeast, whisk slowly by hand just until bubbly for 30 seconds .
-Take the dry ingredients (flour, salt) and whisk by hand in a large separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
- Add the wet yeast mixture to the flour mixture and with one hand with fingers extended (almost like a claw), mix together for, 45 seconds , until a shaggy mass forms. It will stick to your fingers at first but slowly come together. Once a shaggy mass has formed, dump your dough onto a floured surface and knead/fold by hand for 5 minutes . Dough might look fairly wet; that is normal and it will gain body and mass as resting and mixing continues. If dough is truly impossible to work with, add 1 tablespoon of flour at a time until the texture is easier to work with. A folding and slapping motion is typically an easier way to knead wet doughs as well.
-After the first mix, put your dough mass in a large bowl and let the dough rest 20 minutes . Cover with a damp towel.
Repeat the 5 minutes of mixing/folding 3 times, letting the dough rest for 20 minutes in between each session.
By this point, your dough mass should be very smooth and not nearly as watery and rough as it was in the beginning. Before the final rest, instead of placing your dough back in the bowl, place your mass onto a large sheet of parchment paper. *This is an absolutely essential step, do not skip this.* Ensure your mass is in the middle of the parchment, unlikely to lop over the edge; this will be important before baking.
Let the dough rest until it has increased 50% in size; about 35 minutes . Now is the time to place your Dutch oven or heavy bottomed pot in the oven to preheat.
Carefully remove the preheated pot from your oven and remove the lid.
Once the dough has increased in size, lift the dough mass using the parchment, and taking care not to touch the hot pot, place your parchment and loaf inside.
Score your dough with a paring knife, being as decorative or simplistic as you want. A few diagonal swipes or cross mark are great designs, as well as leaf patterns or other nature inspired shapes. If you really want your designs to pop, dust your loaf lightly with flour before scoring.
Put lid on top of your pot, and place into your very hot oven. In a loaf plan, place 1 cup of water on the same shelf as your pot. This will steam the bread and help it rise and develop a nice crust.
Bake for a total of 35-40 minutes, removing the lid and water pan after 20 minutes of baking. Your loaf's internal temperature should reach at least 190 degrees, and expect the loaf to brown nicely once the lid is removed.
Let cool completely before slicing and serving. DO NOT cut before the bread is cool; this will create a gummy texture in your loaf.
Serve simply with butter or oil and vinegar, or make a variety of toasts.
Do you want to build your own flavor variation?
When measuring flour, 75% should be a high gluten white flour to ensure the gluten in your loaf will fully develop and create a bready texture. However, up to 25% can be a wheat flour or rye flour if desired. You can also add dried herbs to the dough or other seasonings such as caraway or garlic powder, but keep in mind flours with less gluten and certain seasonings will "retard" the dough, slowing down your proofing and increasing the time between folds and rises.
So many fun flavor components come after your loaf is baked, though, and the sky is the limit for flavored butters, oils, and toast toppings.
Need inspiration? These are a great way to start!
Hummus & Tomato Toast
Cut your loaf into 1/2 inch slices. Griddle in a nonstick pan with unsalted butter until golden. While warm, spread hummus on one side of the toast and top with tomato slices. Sprinkle with a pinch of salt.
Almost Seeded Rye
Add 2 teaspoons of caraway and substitute 1 cup of rye flour for 1 cup of the bread flour; increase rest times to 30 minutes and mixing times to 7 minutes.
Cherry Cheesecake Toast
Cut your loaf into 1/2 inch slices. Griddle in a nonstick pan with unsalted butter until golden. While warm, spread plain cream cheese on one side of the toast and top with cherry jam.
