A Note from Me: Brian’s 2.0 bread recipe is my new obsession—it’s even easier than his first version, and this “Advanced” loaf (Loaf #3) gives me that perfect crusty outside and chewy, airy inside I crave. It’s still simple enough for my laid-back kitchen, and the smell of it baking makes my whole day happier. Let’s bake this together!
What You’ll Need
-
Poolish (start this first):
- 75g bread flour (about ½ cup + 1 Tbsp)
- 75g water (about ⅓ cup, room temp)
- Pinch of instant yeast (less than ⅛ tsp)
-
Dough:
- All your poolish (from above)
- 260g water (about 1 cup + 1 Tbsp, room temp)
- 8g instant yeast (about 2 tsp)
- 375g bread flour (about 2¾ cups)
- 9g salt (about 1½ tsp)
- A Dutch oven (or baking sheet + foil pan), parchment paper, and a bit of flour for dusting.
How to Make It
- Make the Poolish: At least 4 hours ahead (or the night before), mix the poolish ingredients in a small bowl ‘til it’s a thick paste. Cover and let it sit at room temp—it’ll get bubbly and smell like fresh dough.
- Mix the Dough: In a big bowl, stir your poolish with 260g water and 8g yeast ‘til it’s loose. Add 375g flour and 9g salt, then mix with a spoon or wet hands ‘til it’s a sticky, shaggy mess—no dry bits left.
- Rest #1: Cover the bowl (I just use a plate) and let it sit 15 minutes—gives the dough a breather.
- Strengthen It: Wet your hands (key for sticky dough!), grab one side of the dough, stretch it up, and fold it over the center. Spin the bowl a quarter turn and repeat 3 more times (4 folds total). Cover and rest 15 minutes. Do this stretch-and-fold again—two rounds total.
- Rest #2: Cover and let it rise 45-60 minutes ‘til it’s puffed up about 50%—it’ll feel soft and alive.
- Shape It: Dust your counter with flour, gently flip the dough out, and pop any big bubbles. Pull one side out and fold it 60% across to the other side. Repeat on all sides (7-9 folds total) ‘til it’s a loose ball. Flip it seam-down, round it with your hands or a bench scraper, and place it seam-up in a floured bowl or basket. Cover it.
- Final Proof: Let it rest 60 minutes—‘til it’s grown a bit and springs back slowly when poked.
- Bake It: Preheat your oven to 480°F (250°C) with a Dutch oven inside for 30 minutes. Gently tip the dough onto parchment, score the top with a sharp knife (a simple slash works), and lower it into the hot pot. Lid on, bake 20-22 minutes. Uncover and bake 10-12 minutes more ‘til it’s a deep golden brown.
- Enjoy: Cool it on a rack for 20-30 minutes (patience is the hardest part!), then slice into that crusty bliss.
Tips from My Kitchen
- No Dutch oven? Use a preheated baking sheet, cover with a big foil pan for 22 minutes, then uncover for 10-12—it’s just as good!
- Sticky dough stressing you out? Keep your hands wet—it’s a game-changer.
- Want it extra pretty? Dust the top with flour before scoring for that artisan look.
Why I Love It
This bread feels like a warm hug—simple ingredients, a little time, and bam, you’ve got something amazing. It’s my go-to for sharing with friends or just tearing into with some homemade butter.