This traditional salt bread recipe creates a crusty exterior with a soft, chewy interior. Perfect for sandwiches, toast, or enjoying on its own, this bread highlights how salt enhances flavor and controls fermentation for the perfect texture. For the dough, you will need 500g (4 cups) of bread flour, 12g (2 teaspoons) of fine sea salt, 7g (2¼ teaspoons) of active dry yeast, 315ml (1⅓ cups) of warm water, and 30ml (2 tablespoons) of olive oil. You will also need extra flour for dusting, a large mixing bowl, a clean kitchen towel, a baking sheet, a sharp knife or bread lame, a spray bottle for water (optional), and a kitchen scale (recommended). To make the bread, start by activating the yeast by combining half the warm water with the yeast and letting it stand until foamy. Then, mix the flour and salt in a large bowl, add the activated yeast mixture, remaining warm water, and olive oil, and knead until smooth. Let the dough rise in a warm place until doubled in size, then shape it into an oval loaf and let it rise again. Preheat your oven to 425°F (220°C), score the top of the loaf, and bake for 30-35 minutes until golden brown. For best results, use bread flour, don't skip the salt, and store the bread in a paper bag at room temperature for up to 3 days or freeze it for up to 3 months.
Comments