Equipment Needed
- A large mixing bowl
- A wooden spoon or silicone spatula
- A clean kitchen towel or plastic wrap
- A sharp knife or bench scraper
- A baking sheet lined with parchment paper
- A wire cooling rack
Step-by-Step Instructions
First, I whisk the flour and salt together in my big, wide bowl. In a separate jug, I combine the warm water, honey, and yeast, giving it a gentle stir. Here’s a tip I learned through a failed batch: the water must be warm, not hot. If it’s too hot, it will kill the yeast, and you’ll be left with a sad, dense brick. I wait about 5-10 minutes until the yeast mixture looks creamy and frothy on top—that’s your sign of life! Then, I make a well in the flour and pour in the yeasty water and the tablespoon of olive oil.
Now, I mix it all together with my spoon until a shaggy, sticky dough forms. I ditch the spoon, flour my hands lightly, and begin to knead it right in the bowl for about 8-10 minutes. It will feel messy and stubborn at first, but I promise, as the gluten develops, it transforms into a smooth, elastic, and slightly tacky ball. This is my favorite part—feeling the dough come alive under my palms. When it springs back slowly when poked, it’s ready. I drizzle a little olive oil in the cleaned bowl, place the dough ball in, turn it to coat, and cover it with a damp towel.
I place the covered bowl in a warm, draft-free spot. In my kitchen, that’s the oven with just the light on. I let it rise until doubled in size, which usually takes about 1 to 1.5 hours. Patience is key here; don’t rush it. Once it’s puffy and airy, I turn it out onto a lightly floured surface. Instead of punching it down aggressively, I gently press out the air. Using my bench scraper, I divide the dough into 8 equal pieces—like cutting a pie—and meticulously shape each into a tight, smooth ball by tucking the edges underneath.
I arrange the balls on my parchment-lined baking sheet, giving them plenty of room to expand. I cover them loosely with the towel again for a second, shorter rise of about 30-45 minutes. Meanwhile, I preheat my oven to a scorching 425°F (220°C). Just before baking, I use my sharpest knife to make a swift, confident slash on top of each ball—this isn’t just decorative; it controls where the bread expands in the oven. I spritz the oven with a little water for steam (which gives that gorgeous crust) and bake for 20-25 minutes until they are deep golden brown and sound hollow when tapped.(See the next page below to continue…)