The way to get a bakery crust at home is steam. If your oven does not make its own, a dish of hot water on the bottom shelf does the same job. The steam lets the bread rise for the first ten minutes, then it comes out so the crust can colour.
Ingredients
For the dough
For the oven
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes.
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Knead
Add the flour and salt and knead for 15 minutes, until the dough is elastic and comes away from your hands.
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First prove
Cover and leave in an oiled bowl for 90 minutes, until doubled.
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Shape
Press the dough down to knock out the air, round it and shape it into a loaf.
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Second prove
Leave on a lined tray for 30 minutes.
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Score
Dust with flour and make three cuts with a blade; the cuts decide where the bread opens.
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Bake with steam
Heat the oven to 230 degrees and put a dish of hot water on the bottom shelf. Bake the bread with steam for 15 minutes.
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Colour the crust
Take out the water dish and bake at 200 degrees for another 25 minutes. Tapped underneath it should sound hollow.
Tips
- Do not skip the dish of water; without steam the crust sets before the bread can rise.
- Without scoring, the bread tears open at random along its side.
- Do not cut it hot; bread carries on cooking as it cools, and cut early it stays doughy.
Nutrition
Values are per serving and approximate.