artisansame day-breads
    Amazingly Crispy Crust Bread

    Amazingly Crispy Crust Bread

    Perfectly soft inside - the therapeutic process creates the best results
    This is the best crust I have ever made! The crust is amazingly crispy while being perfectly soft inside. This therapeutic bread-making process is pure joy - from the gentle mixing to the satisfying 'lift and slap' technique. Every step is precious, and the result is absolutely worth it. So crispy and flaky on the outside, so light and airy inside!

    Amazingly Crispy Crust Bread - Complete Tutorial

    Watch this therapeutic bread-making process from start to finish

    Simple Ingredients

    • 1 cup Water(220 ml)
    • ¾ tsp. Fresh yeast(3 g), or ½ tsp. (2 g) dry yeast
    • 2 ½ cups Bread flour(320 g)
    • 1 tsp. Salt(6 g - you can adjust to your liking)

    Step-by-Step Instructions

    1. 1
      Mix water and yeast: In a large bowl, mix water with fresh yeast (or dry yeast) until dissolved.
    2. 2
      Add flour and salt: Add bread flour and salt to the mixture. You can adjust the salt to your liking. Mix until there's no more dry flour - just mix, no need to knead!
    3. 3
      First rest: Cover and let rest for 30 minutes. A timer will remind you of the next step!
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle technique develops the perfect structure.
    5. 5
      'Lift and slap' technique: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for developing the right texture.
    6. 6
      Second rest: Cover and let rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    7. 7
      Repeat the process: Repeat the steps from before - stretch and fold the 4 sides. The dough is now much more elastic and smooth. Perform a gentler 'lift and slap' this time - the dough has developed and needs less aggressive handling.
    8. 8
      Main rise: Let the dough rise until it has doubled in size, usually about 2 hours. This is where the magic happens!
      Timer Available:Main Rise (2:00:00)
    9. 9
      Prepare for shaping: Dust work surface with flour. Fold the dough so it's easier to divide. Bubbles are always a great sign!
    10. 10
      Divide the dough: Divide into 6 equal parts. Brush off any excess flour from each piece.
    11. 11
      Shape into balls: Gently flatten each piece, then fold it tightly into a ball. Rub against work surface to seal. For longer pieces, gently flatten, roll tightly, fold into a ball, pinch to seal well, then rub against work surface.
    12. 12
      Rest the balls: Let the balls rest for 10 minutes uncovered. This relaxes the gluten for final shaping.
      Timer Available:Ball Rest (10:00)
    13. 13
      Final shaping: Fold each ball to tighten its surface, pinch to seal, then roll the dough into a longer shape with your palm. Place on the baking pan. Watch the video for visual guidance.
    14. 14
      Final proof: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Proof (30:00)
    15. 15
      Prepare for baking: Preheat oven to 430°F (220°C). Lightly sprinkle flour over the bread - a tea strainer is perfect for this. Smooth the flour with your hand (it's optional, but they're so nice to touch!).
      430°F (220°C)
    16. 16
      Score the bread: Score each bread with a sharp blade or knife. You can hear the oven humming in anticipation!
    17. 17
      Create steam: Sprinkle a little water around the bread - just a few drops to make steam. Cover with another tray of the same size to create a steam chamber.
    18. 18
      Steam baking: Bake at 430°F (220°C) for 20 minutes covered.
      430°F (220°C)
      Timer Available:Steam Baking (20:00)
    19. 19
      Final baking: Remove the top tray and bake for 10 more minutes. They look so nice!
      Timer Available:Final Baking (10:00)
    20. 20
      Listen to them sing: They sing as small cracks form on the crust - the best song in the world! Hollow taps mean it's perfectly baked. So crispy and flaky! Let cool before slicing to reveal the soft, light and airy inside.

    Tips for Therapeutic Bread Making

    • The process is so therapeutic - enjoy every moment of working with this dough
    • The 'lift and slap' technique is essential - it develops perfect gluten structure
    • Bubbles are always a great sign - they indicate proper fermentation
    • A tea strainer is perfect for dusting flour - creates an even, light coating
    • They're so nice to touch - don't skip the tactile pleasure of smooth dough
    • Listen for the singing - small cracks forming on the crust create the best song in the world
    • Hollow taps indicate perfect doneness - the sound tells you everything
    Crispy Crust Bread by Food Language
    Crispy Crust Bread by Food Language
    Crispy Crust Bread by Food Language
    Crispy Crust Bread by Food Language

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

    You Might Also Like

    Fun to Make Sharing Bread Rolls - Perfect for Sharing

    Fun to Make Sharing Bread Rolls - Perfect for Sharing

    This bread is so fun to make! It's perfect for sharing with amazingly crispy crust and perfectly soft inside. The therapeutic process creates 8 beautiful rolls that bring people together around the table.

    Crispy Semolina Bread Rolls - Airy and Absolutely Perfect

    Crispy Semolina Bread Rolls - Airy and Absolutely Perfect

    Crispy, airy, absolutely perfect! Semolina makes these bread rolls even better with incredible texture and flavor. Watch until the end to learn all the secrets of this therapeutic no-knead method that creates amazingly soft inside with crispy crust.