My Best Homemade Bread

Table of Contents

Crusty and chewy on the outside, and soft and bouncy in the middle, once you make this homemade bread you'll never want store bought again.

Prep Time 15

Cook Time 45

resting time 2

In a large bowl, combine the flour and salt.
In a jug, add the yeast to the warm water. Stir gently and let it dissolve.
Pour the yeast mixture into the flour and salt. Mix until a shaggy dough forms.
Knead using a stand mixer with a dough hook for 10 minutes, or knead by hand. You can also skip kneading entirely and just mix it — the dough will still work beautifully with time.
Cover the bowl and rest in a warm spot for 1–2 hours, or until doubled in size.
Lightly flour your surface. Tip out the dough and gently shape it into a round, building a bit of surface tension as you go.
Place it on a piece of baking paper and cover with a damp tea towel. Let it rest for another 20–30 minutes while you preheat the oven.
Preheat your oven to 230°C (fan off), placing your Dutch oven or a heavy baking tray inside to heat up.
Just before baking, use a sharp knife or bread lame to score the top of the dough — this helps it rise evenly in the oven.
Carefully remove the hot Dutch oven, lift the dough using the baking paper and gently place it inside. Pop 4 ice cubes into the corners under the paper — this creates steam and gives that lovely crust.
Cover with the lid and bake for 45 minutes. Remove the lid for the final 15 minutes to allow the crust to colour.
Let the bread cool completely before slicing (I know it’s hard!).

Keeps well for 3–4 days in a bread bag or wrapped in a tea towel. You can store it in the fridge for a bit longer or freeze it for a few weeks.