White bread

Name: Same-day white bread
Prep time: 25 min
Cook time: 50 min
Total time: 8 h 15 min
Cuisine: International
Ingredients: 1000 g White all-purpose flour Room temperature; 720 g Water Warm; 21 g Fine sea salt; 4 g Instant dried yeast; As needed Flour For bench and proofing baskets; not included in formula

By Nepedia

A crusty white loaf made with gentle folds and a same-day rise.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + about 20 min uncovered
Cuisine / style: International
Overall plan (estimate): About 8¼ hours with two heated pots
Active prep (estimate): About 25 min hands-on
Waiting (estimate): About 7 hours
Estimated nutrition: 150 calories · 1 slice (1/12 loaf; about 57 g)

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

About these estimates

The 8¼-hour plan includes a 20–30 min rest, about 5 hours for the first rise, about 1¼ hours for the final proof, and at least 20 min cooling. Hands-on work is spread across the rises; preheat during the final proof.

Both loaves bake together in two preheated pots. With one pot, allow about 55 min more for the second bake and reheating.

24 slices per batch: 12 slices per loaf.

Per estimated portion: Protein: 4.4 g; Carbohydrate: 31.9 g; Fat: 0.4 g.

Explore variations · 16 →Jump to ingredients & method ↓

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Measurements

Same-day white bread

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + about 20 min uncovered
Cuisine / style: International
Overall plan (estimate): About 8¼ hours with two heated pots
Active prep (estimate): About 25 min hands-on
Waiting (estimate): About 7 hours
Estimated nutrition: 150 calories · 1 slice (1/12 loaf; about 57 g)

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

About these estimates

Both loaves bake together in two preheated pots. With one pot, allow about 55 min more for the second bake and reheating.

24 slices per batch: 12 slices per loaf.

Per estimated portion: Protein: 4.4 g; Carbohydrate: 31.9 g; Fat: 0.4 g.

Straight breads

Same-day white bread

A same-day white loaf at 72% hydration, suited to bread, pizza or focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	White all-purpose flour	1000 g	Room temperature
A	Water	720 g	Warm
B	Fine sea salt	21 g
B	Instant dried yeast	4 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + about 20 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 20–30 min autolyse; about 5 h bulk; about 1¼ h proof; 30 min covered + about 20 min uncovered; ≥20 min cooling

1,000 g total flour72% hydration2.1% salt0.4% instant yeast

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Autolyse
20–30 min
Use: A
Mix the flours, add all A water, and stir by hand until no dry flour remains. Cover.
Ready when: Rough, fully hydrated dough; no dry pockets.
01 Rest the flour and waterWet all the flour, then cover and rest the rough dough.
02 · Mix
About 5 min
Use: A + B
Sprinkle B over the dough. Wet your hand. Fold the outer quarters over the salt and yeast, then pinch through the dough 5–6 times with thumb and forefinger. Alternate these cuts with folds until evenly mixed; rest briefly, then fold for another 30 seconds.
Ready when: Even salt and yeast distribution; dough gains tension.
02 Mix the doughPinch and fold to mix the salt and yeast evenly through the dough.
03 · Fold and bulk
about 5 h from the end of mixing
Use: Mixed dough
Apply 2 sets: first about 10 minutes after mixing, second during the following hour. For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds; leave undisturbed for the final hour.
Ready when: About 3 times its initial volume.
03 Fold and let riseLift an edge gently and fold it across; allow time for the dough to rise.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two smooth rounds that hold moderate tension without torn skins.
04 Shape the loavesMake two smooth rounds, keeping the surface intact and some air inside.
05 · Proof
about 1¼ h at about 21°C; nearer 1 h if warmer
Use: Shaped loaves
Proof covered. Gently press the loaf with a floured fingertip to make a small dent: a slow, incomplete return indicates readiness; immediate spring-back means wait; no return with a slack loaf suggests overproofing.
Ready when: Expanded loaves, still able to hold their shape; check from 1 h.
05 Let the loaves riseLook for a puffy loaf and a finger dent that slowly rises partway back.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Put lidded Dutch ovens on the middle rack and heat fully. If using one pot, refrigerate the second room-proofing loaf about 20 minutes before baking the first; reheat the empty pot 5 minutes between loaves.
Ready when: Pots and oven fully heat-soaked.
06 Heat the oven and potHeat the covered pot thoroughly. If using one pot, keep the second loaf cool as directed.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a lightly floured counter, then carefully lower it seam UP into the hot pot, avoiding the hot sides. No scoring is needed: the seam opens naturally. Use mitts for the pot and lid. Bake covered 30 minutes; remove the lid and bake about 20 min more. Begin checking 15 minutes after uncovering.
Ready when: Crust at least medium-dark brown all around, with a naturally split top.
07 Bake the breadAfter 30 minutes covered, lift the lid with oven mitts. Finish uncovered until the crust is deeply browned.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb has begun to set; steam can escape on all sides.
08 Let it coolMove the bread to a rack and give the inside time to firm up before slicing.

What to look for

Stage	Look and feel	Needs attention
After folds	Dough holds a rounded form longer after each fold.	Forcing the dough beyond resistance or folding during the final hour of bulk.
End of bulk	About 3 times its initial volume.	Shaping solely because the clock says so; temperature changes the pace.
Ready to bake	A fully aerated loaf that keeps its outline; for room proof, a dent returns slowly and incompletely.	A fast spring-back or a fragile, collapsing loaf.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.
Variation: replace 100 g of the white flour with 100 g whole wheat (900 g white + 100 g whole wheat); keep the other ingredients and process the same.
For a next-morning loaf, refrigerate one shaped basket immediately, covered, then bake cold the following morning.

Show ingredient flow

Recipe

Same-day white bread

A same-day white loaf at 72% hydration, suited to bread, pizza or focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	White all-purpose flour	1000 g	Room temperature
A	Water	720 g	Warm
B	Fine sea salt	21 g
B	Instant dried yeast	4 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 20–30 min autolyse; about 5 h bulk; about 1¼ h proof; 30 min covered + about 20 min uncovered; ≥20 min cooling

How do I make it?

Rest the flour and water
20–30 min
Mix the flours with all the water listed in group A until every bit of flour is wet. Cover the bowl and let the mixture rest.
Wet all the flour, then cover and rest the rough dough.
Ready when: Rough dough with all the flour wet and no dry patches.
Mix the dough
About 5 min
Sprinkle the salt and yeast in group B over the dough, then wet your hand and fold the four outer edges over them. Pinch right through the dough with your thumb and forefinger 5–6 times, then fold it; keep alternating until the additions are evenly mixed in. Rest briefly, then fold for another 30 seconds.
Pinch and fold to mix the salt and yeast evenly through the dough.
Ready when: Salt and yeast are mixed evenly through the dough, which feels firmer.
Fold and let rise
about 5 h from the end of mixing
Fold the dough twice: about 10 minutes after mixing, then once more during the following hour. Each time, wet your hand, lift one edge until it starts to resist and fold it across; work around 4–5 edges until the dough firms, then turn it folded-side down. Cover, let it relax between folding rounds, and leave it untouched for the final hour of this first rise.
Lift an edge gently and fold it across; allow time for the dough to rise.
Ready when: About 3 times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Make two smooth rounds, keeping the surface intact and some air inside.
Ready when: Two smooth, moderately firm rounds with no tears on the surface.
Let the loaves rise
about 1¼ h at about 21°C; nearer 1 h if warmer
Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.
Look for a puffy loaf and a finger dent that slowly rises partway back.
Ready when: Loaves have grown but still hold their shape; start checking at 1 h.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.
Heat the covered pot thoroughly. If using one pot, keep the second loaf cool as directed.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a lightly floured counter, then use oven mitts to carefully lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake about 20 minutes more, starting to check the crust after 15 minutes.
After 30 minutes covered, lift the lid with oven mitts. Finish uncovered until the crust is deeply browned.
Ready when: The crust is medium-dark brown or darker all around, and the top has split open.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Move the bread to a rack and give the inside time to firm up before slicing.
Ready when: The inside is beginning to firm up, with room for steam to escape on all sides.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.

Variation: replace 100 g of the white flour with 100 g whole wheat (900 g white + 100 g whole wheat); keep the other ingredients and process the same.

For a next-morning loaf, refrigerate one shaped basket immediately, covered, then bake cold the following morning.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Same-day white bread at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + about 20 min uncovered
Cuisine / style: International
Overall plan (estimate): About 8¼ hours with two heated pots
Active prep (estimate): About 25 min hands-on
Waiting (estimate): About 7 hours
Estimated nutrition: 150 calories · 1 slice (1/12 loaf; about 57 g)
Dough hydration: 72%
Prefermented flour: 0% of total flour
Leavening: Yeast
Bulk fermentation: about 5 h from the end of mixing · About 3 times its initial volume.

About these estimates

Both loaves bake together in two preheated pots. With one pot, allow about 55 min more for the second bake and reheating.

24 slices per batch: 12 slices per loaf.

Per estimated portion: Protein: 4.4 g; Carbohydrate: 31.9 g; Fat: 0.4 g.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	720 g	72%
Salt	21 g	2.1%
Instant yeast	4 g	0.4%

Overnight White Bread

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Straight breads

Overnight White Bread

A low-yeast white dough with an overnight bulk rise; 78% hydration and an open crumb. Also suits focaccia or skillet pizza.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	White all-purpose flour	1000 g	Room temperature
A	Water	780 g	Warm
B	Fine sea salt	22 g
B	Instant dried yeast	0.8 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 20–30 min autolyse; 12–14 h bulk; about 1¼ h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

1,000 g total flour78% hydration2.2% salt0.08% instant yeast

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Autolyse
20–30 min
Use: A
Mix the flours, add all A water, and stir by hand until no dry flour remains. Cover.
Ready when: Rough, fully hydrated dough; no dry pockets.
01 Rest the flour and waterWet all the flour, then cover the rough dough and let it rest.
02 · Mix
About 5 min
Use: A + B
Sprinkle B over the dough. Wet your hand. Fold the outer quarters over the salt and yeast, then pinch through the dough 5–6 times with thumb and forefinger. Alternate these cuts with folds until evenly mixed; rest briefly, then fold for another 30 seconds.
Ready when: Even salt and yeast distribution; dough gains tension.
02 MixPinch and fold with a damp hand until the dough is evenly mixed.
03 · Fold and bulk
12–14 h from the end of mixing
Use: Mixed dough
Apply 2–3 sets during the first 1½ hours (3 gives more strength). For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds; leave undisturbed for the final hour.
Ready when: About 2½–3 times its initial volume.
03 Fold and bulkLift one edge only until it resists, fold it across, then cover between sets.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two smooth rounds that hold moderate tension without torn skins.
04 Divide and shapeDivide evenly and cup each piece into a round without tearing its surface.
05 · Proof
about 1¼ h at about 21°C; nearer 1 h if warmer
Use: Shaped loaves
Proof covered. Gently press the loaf with a floured fingertip to make a small dent: a slow, incomplete return indicates readiness; immediate spring-back means wait; no return with a slack loaf suggests overproofing.
Ready when: Expanded loaves, still able to hold their shape; check from 1 h.
05 ProofLet the rounds become puffy; a small fingertip dent should return slowly and only partway.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Put lidded Dutch ovens on the middle rack and heat fully. If using one pot, refrigerate the second room-proofing loaf about 20 minutes before baking the first; reheat the empty pot 5 minutes between loaves.
Ready when: Pots and oven fully heat-soaked.
06 Preheat during proofHeat the covered pots thoroughly while the loaves finish proofing.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a lightly floured counter, then carefully lower it seam UP into the hot pot, avoiding the hot sides. No scoring is needed: the seam opens naturally. Use mitts for the pot and lid. Bake covered 30 minutes; remove the lid and bake 20–30 min more. Begin checking 15 minutes after uncovering.
Ready when: Crust at least medium-dark brown all around, with a naturally split top.
07 Load and bakeThe seam opens by itself. After the covered bake, remove the lid with mitts and finish browning uncovered.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb has begun to set; steam can escape on all sides.
08 CoolLet air circulate underneath both loaves and give the crumb time to set before slicing.

What to look for

Stage	Look and feel	Needs attention
After folds	Dough holds a rounded form longer after each fold.	Forcing the dough beyond resistance or folding during the final hour of bulk.
End of bulk	About 2½–3 times its initial volume.	Shaping solely because the clock says so; temperature changes the pace.
Ready to bake	A fully aerated loaf that keeps its outline; for room proof, a dent returns slowly and incompletely.	A fast spring-back or a fragile, collapsing loaf.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.

Show ingredient flow

Two intact round white loaves arranged diagonally on a cooling rack, viewed from above. — Two cooled overnight white loaves with naturally opened crusts.

Recipe

Overnight White Bread

A low-yeast white dough with an overnight bulk rise; 78% hydration and an open crumb. Also suits focaccia or skillet pizza.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	White all-purpose flour	1000 g	Room temperature
A	Water	780 g	Warm
B	Fine sea salt	22 g
B	Instant dried yeast	0.8 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 20–30 min autolyse; 12–14 h bulk; about 1¼ h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

How do I make it?

Rest the flour and water
20–30 min
Mix the flours with all the water listed in group A until every bit of flour is wet. Cover the bowl and let the mixture rest.
Wet all the flour, then cover the rough dough and let it rest.
Ready when: Rough dough with all the flour wet and no dry patches.
Mix the dough
About 5 min
Sprinkle the salt and yeast in group B over the dough, then wet your hand and fold the four outer edges over them. Pinch right through the dough with your thumb and forefinger 5–6 times, then fold it; keep alternating until the additions are evenly mixed in. Rest briefly, then fold for another 30 seconds.
Pinch and fold with a damp hand until the dough is evenly mixed.
Ready when: Salt and yeast are mixed evenly through the dough, which feels firmer.
Fold and let rise
12–14 h from the end of mixing
Fold the dough 2–3 times during the first 1½ hours; 3 rounds make it stronger. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Keep it covered, let it relax between rounds, and leave it untouched for the final hour of this first rise.
Lift one edge only until it resists, fold it across, then cover between sets.
Ready when: About 2½–3 times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Divide evenly and cup each piece into a round without tearing its surface.
Ready when: Two smooth, moderately firm rounds with no tears on the surface.
Let the loaves rise
about 1¼ h at about 21°C; nearer 1 h if warmer
Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.
Let the rounds become puffy; a small fingertip dent should return slowly and only partway.
Ready when: Loaves have grown but still hold their shape; start checking at 1 h.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.
Heat the covered pots thoroughly while the loaves finish proofing.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a lightly floured counter, then use oven mitts to carefully lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake 20–30 minutes more, starting to check the crust after 15 minutes.
The seam opens by itself. After the covered bake, remove the lid with mitts and finish browning uncovered.
Ready when: The crust is medium-dark brown or darker all around, and the top has split open.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Let air circulate underneath both loaves and give the crumb time to set before slicing.
Ready when: The inside is beginning to firm up, with room for steam to escape on all sides.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Overnight White Bread at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered
Dough hydration: 78%
Prefermented flour: 0% of total flour
Leavening: Yeast
Bulk fermentation: 12–14 h from the end of mixing · About 2½–3 times its initial volume.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	780 g	78%
Salt	22 g	2.2%
Instant yeast	0.8 g	0.1%

Overnight white bread with a refrigerated final rise

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Straight breads

Overnight white bread with a refrigerated final rise

Mix at night, shape in the morning, refrigerate during the day and bake after work.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	White all-purpose flour	1000 g	Room temperature
A	Water	780 g	Warm
B	Fine sea salt	22 g
B	Instant dried yeast	0.8 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 20–30 min autolyse; 12–14 h bulk; about 10 h, including the workday in the refrigerator proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

1,000 g total flour78% hydration2.2% salt0.08% instant yeast

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Autolyse
20–30 min
Use: A
Mix the flours, add all A water, and stir by hand until no dry flour remains. Cover.
Ready when: Rough, fully hydrated dough; no dry pockets.
01 Rest the flour and waterWet all the flour, then cover the rough dough and let it rest.
02 · Mix
About 5 min
Use: A + B
Sprinkle B over the dough. Wet your hand. Fold the outer quarters over the salt and yeast, then pinch through the dough 5–6 times with thumb and forefinger. Alternate these cuts with folds until evenly mixed; rest briefly, then fold for another 30 seconds.
Ready when: Even salt and yeast distribution; dough gains tension.
02 MixPinch and fold with a damp hand until the dough is evenly mixed.
03 · Fold and bulk
12–14 h from the end of mixing
Use: Mixed dough
Apply 2–3 sets during the first 1½ hours (3 gives more strength). For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds; leave undisturbed for the final hour.
Ready when: About 2½–3 times its initial volume.
03 Fold and bulkLift one edge only until it resists, fold it across, then cover between sets.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two smooth rounds that hold moderate tension without torn skins.
04 Divide and shapeDivide evenly and cup each piece into a round without tearing its surface.
05 · Workday proof
about 10 h, including the workday in the refrigerator
Use: Shaped loaves
Bag the baskets and refrigerate while at work. On returning, put them on the counter to complete proofing while the pots preheat. Proof covered. Gently press the loaf with a floured fingertip to make a small dent: a slow, incomplete return indicates readiness; immediate spring-back means wait; no return with a slack loaf suggests overproofing.
Ready when: Expanded, aerated loaves; slow partial recovery from a gentle press after warming.
05 Finish the cold riseAfter the bagged baskets have chilled through the day, finish proofing on the counter; check for slow, partial recovery from a gentle press.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Put lidded Dutch ovens on the middle rack and heat fully. If using one pot, refrigerate the second room-proofing loaf about 20 minutes before baking the first; reheat the empty pot 5 minutes between loaves.
Ready when: Pots and oven fully heat-soaked.
06 Preheat during proofHeat the covered pots thoroughly while the loaves finish proofing.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a lightly floured counter, then carefully lower it seam UP into the hot pot, avoiding the hot sides. No scoring is needed: the seam opens naturally. Use mitts for the pot and lid. Bake covered 30 minutes; remove the lid and bake 20–30 min more. Begin checking 15 minutes after uncovering.
Ready when: Crust at least medium-dark brown all around, with a naturally split top.
07 Load and bakeThe seam opens by itself. After the covered bake, remove the lid with mitts and finish browning uncovered.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb has begun to set; steam can escape on all sides.
08 CoolLet air circulate underneath both loaves and give the crumb time to set before slicing.

What to look for

Stage	Look and feel	Needs attention
After folds	Dough holds a rounded form longer after each fold.	Forcing the dough beyond resistance or folding during the final hour of bulk.
End of bulk	About 2½–3 times its initial volume.	Shaping solely because the clock says so; temperature changes the pace.
Ready to bake	A fully aerated loaf that keeps its outline; for room proof, a dent returns slowly and incompletely.	A fast spring-back or a fragile, collapsing loaf.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.
This uses the Overnight White Bread formula with a refrigerated daytime proof.

Show ingredient flow

Recipe

Overnight white bread with a refrigerated final rise

Mix at night, shape in the morning, refrigerate during the day and bake after work.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	White all-purpose flour	1000 g	Room temperature
A	Water	780 g	Warm
B	Fine sea salt	22 g
B	Instant dried yeast	0.8 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 20–30 min autolyse; 12–14 h bulk; about 10 h, including the workday in the refrigerator proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

How do I make it?

Rest the flour and water
20–30 min
Mix the flours with all the water listed in group A until every bit of flour is wet. Cover the bowl and let the mixture rest.
Wet all the flour, then cover the rough dough and let it rest.
Ready when: Rough dough with all the flour wet and no dry patches.
Mix the dough
About 5 min
Sprinkle the salt and yeast in group B over the dough, then wet your hand and fold the four outer edges over them. Pinch right through the dough with your thumb and forefinger 5–6 times, then fold it; keep alternating until the additions are evenly mixed in. Rest briefly, then fold for another 30 seconds.
Pinch and fold with a damp hand until the dough is evenly mixed.
Ready when: Salt and yeast are mixed evenly through the dough, which feels firmer.
Fold and let rise
12–14 h from the end of mixing
Fold the dough 2–3 times during the first 1½ hours; 3 rounds make it stronger. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Keep it covered, let it relax between rounds, and leave it untouched for the final hour of this first rise.
Lift one edge only until it resists, fold it across, then cover between sets.
Ready when: About 2½–3 times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Divide evenly and cup each piece into a round without tearing its surface.
Ready when: Two smooth, moderately firm rounds with no tears on the surface.
Chill, then finish rising
about 10 h, including the workday in the refrigerator
Put the rising baskets in closed food bags and refrigerate them during the workday, then let the covered loaves finish rising on the counter while the pots heat. Gently press a loaf with a floured fingertip to make a small dent: a dent that slowly rises partway back means it is ready, while a quick spring-back means it needs longer. A dent that stays in a loose, weak loaf suggests it has risen too far.
After the bagged baskets have chilled through the day, finish proofing on the counter; check for slow, partial recovery from a gentle press.
Ready when: The loaves are bigger and airy; after warming, a gentle finger dent slowly rises partway back.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.
Heat the covered pots thoroughly while the loaves finish proofing.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a lightly floured counter, then use oven mitts to carefully lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake 20–30 minutes more, starting to check the crust after 15 minutes.
The seam opens by itself. After the covered bake, remove the lid with mitts and finish browning uncovered.
Ready when: The crust is medium-dark brown or darker all around, and the top has split open.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Let air circulate underneath both loaves and give the crumb time to set before slicing.
Ready when: The inside is beginning to firm up, with room for steam to escape on all sides.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.

This uses the Overnight White Bread formula with a refrigerated daytime proof.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Overnight white bread with a refrigerated final rise at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered
Dough hydration: 78%
Prefermented flour: 0% of total flour
Leavening: Yeast
Bulk fermentation: 12–14 h from the end of mixing · About 2½–3 times its initial volume.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	780 g	78%
Salt	22 g	2.2%
Instant yeast	0.8 g	0.1%

White Bread with Poolish

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Breads with preferments

White Bread with Poolish

White bread with half its flour fermented in a 100% hydration poolish; suitable for pizza and focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
P · poolish	White all-purpose flour	500 g	Room temperature
P · poolish	Water	500 g	Warm
P · poolish	Instant dried yeast	0.4 g	Weigh with a precision scale
D · Final dough	White all-purpose flour	500 g	Room temperature
D · Final dough	Water	250 g	Warm
D · Final dough	Fine sea salt	21 g
D · Final dough	Instant dried yeast	3 g
D · Final dough	Mature poolish	All of P	Already counted in P; use the whole prepared preferment, not an additional ingredient
Finish	Flour	As needed	For bench and baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Covered 5.7 L preferment tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Optional: 2.5 cm diameter food-safe dowel for the fendue shape	Use the handle of a clean food-safe wooden spoon for a narrower indentation, or omit this optional decorative shaping.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 12–14 h poolish; 2–3 h bulk; about 1 h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

1,000 g total flour75% hydration2.1% salt0.34% instant yeast50% prefermented flour

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Build poolish
12–14 h at 18–21°C
Use: P
Mix P flour and yeast, then stir in all P water until thoroughly combined. Cover and leave at 18–21°C.
Ready when: Bubbly and roughly tripled; bubbles break at the surface every few seconds.
01 Build poolishUse the poolish when it is well expanded and covered in lively bubbles.
02 · Mix final dough
A few minutes
Use: D + all mature P
Mix the D flour(s), salt and yeast. Pour D water around the poolish to release it, then tip all of it into D. Wet your hand and alternate 5–6 thumb-and-forefinger pinch cuts with folds until evenly combined. No autolyse is used.
Ready when: Uniform dough with no unmixed lumps of preferment.
02 Mix final doughUse all the ripe poolish and final-dough ingredients. Pinch and fold until no unmixed preferment remains.
03 · Fold and bulk
2–3 h from end of final mix
Use: Mixed dough
Apply 2–3 sets during the first hour. For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds and during the remaining rise.
Ready when: About 2½ times its initial volume.
03 Fold and bulkLift one edge only until it resists, fold it across, then cover between sets.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two rounds with moderate tension and intact surfaces.
04 Divide and shapeDivide evenly and cup each piece into a round without tearing its surface.
05 · Proof
About 1 h; preheat promptly
Use: Shaped loaves
Proof covered. Gently press the loaf with a floured fingertip to make a small dent: a slow, incomplete return indicates readiness; immediate spring-back means wait; no return with a slack loaf suggests overproofing.
Ready when: Loaf aerated and expanded; indentation recovers slowly and incompletely.
05 ProofLet the rounds become puffy; a small fingertip dent should return slowly and only partway.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Put lidded Dutch ovens on the middle rack and heat fully. If using one pot, refrigerate the second room-proofing loaf about 20 minutes before baking the first; reheat the empty pot 5 minutes between loaves.
Ready when: Pots and oven fully heat-soaked.
06 Preheat during proofHeat the covered pots thoroughly while the loaves finish proofing.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a floured counter, seam up. Optional fendue shape: flour a stripe across its middle and press a 2.5 cm dowel to the counter, rolling it slightly to make a flattened central band about 2.5 cm wide. Carefully lower the loaf seam UP into the hot pot. No scoring is needed. Avoid touching the hot sides and use mitts for pot and lid. Bake covered 30 minutes, then uncovered 20–30 min. Check from 15 minutes uncovered.
Ready when: Crust at least medium-dark brown all around.
07 Load and bakeThe plain round shown uses the natural seam opening; the central pressed band is optional. Uncover with mitts and finish browning.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb begins to set; crust stays aired on the rack.
08 CoolLet air circulate underneath both loaves and give the crumb time to set before slicing.

What to look for

Stage	Look and feel	Needs attention
Mature poolish	Bubbly and roughly tripled; bubbles break at the surface every few seconds.	Using a quiet, underdeveloped build or waiting until it has collapsed well past peak.
Bulk dough	About 2½ times its initial volume. Folds should give increasing support.	Tearing the dough during folds or judging only by time.
Proof	A gentle finger dent returns slowly and incompletely.	Waiting until the whole loaf is fragile or collapses at a touch.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Poolish is ready too early	The room was warmer than the reference recipe’s overnight reference temperature.	Use the build at its mature stage if possible; do not deliberately leave it collapsing for hours.	Use a cooler location or adjust the next build’s water temperature and timing.
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

The P ingredients are part of the total formula. The D row saying “all of P” is a transfer, not another portion of flour, water or yeast.
Plan the overnight rise for 18–21°C; warmer rooms shorten preferment maturity and dough rise.
The poolish’s useful peak lasts about 2 hours in a cool room, nearer 1 hour above 24°C.
Use the entire poolish build, including its small yeast dose; its mass is about 1,000 g.

Show ingredient flow

Two halves of one round white loaf on a board, with one cut face showing the open crumb. — A cut loaf reveals the creamy, open crumb.

Recipe

White Bread with Poolish

White bread with half its flour fermented in a 100% hydration poolish; suitable for pizza and focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
P · poolish	White all-purpose flour	500 g	Room temperature
P · poolish	Water	500 g	Warm
P · poolish	Instant dried yeast	0.4 g	Weigh with a precision scale
D · Final dough	White all-purpose flour	500 g	Room temperature
D · Final dough	Water	250 g	Warm
D · Final dough	Fine sea salt	21 g
D · Final dough	Instant dried yeast	3 g
D · Final dough	Mature poolish	All of P	Already counted in P; use the whole prepared preferment, not an additional ingredient
Finish	Flour	As needed	For bench and baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Covered 5.7 L preferment tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Optional: 2.5 cm diameter food-safe dowel for the fendue shape	Use the handle of a clean food-safe wooden spoon for a narrower indentation, or omit this optional decorative shaping.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 12–14 h poolish; 2–3 h bulk; about 1 h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

How do I make it?

Make the overnight mixture
12–14 h at 18–21°C
Make the poolish, a flour-and-water mixture that rises before the main dough: mix the flour and yeast listed in group P, then stir in all the group P water. Cover and leave at 18–21°C.
Use the poolish when it is well expanded and covered in lively bubbles.
Ready when: Bubbly and roughly three times bigger, with bubbles popping at the surface every few seconds.
Mix the main dough
A few minutes
Mix the flour, salt and yeast listed in group D. Pour the group D water around the prepared poolish to loosen it, then add all this mixture to the group D dry ingredients. With a wet hand, alternate 5–6 pinches through the dough using your thumb and forefinger with folds until evenly mixed; there is no separate flour-and-water rest.
Use all the ripe poolish and final-dough ingredients. Pinch and fold until no unmixed preferment remains.
Ready when: Evenly mixed dough with no lumps of the prepared overnight mixture.
Fold and let rise
2–3 h from end of final mix
Fold the dough 2–3 times during the first hour of its first rise. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Let it relax between folding rounds, and keep it covered between rounds and for the rest of the rise.
Lift one edge only until it resists, fold it across, then cover between sets.
Ready when: About 2½ times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Divide evenly and cup each piece into a round without tearing its surface.
Ready when: Two moderately firm rounds with no tears on the surface.
Let the loaves rise
About 1 h; preheat promptly
Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.
Let the rounds become puffy; a small fingertip dent should return slowly and only partway.
Ready when: The loaf has grown and feels airy; a finger dent slowly rises partway back.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.
Heat the covered pots thoroughly while the loaves finish proofing.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a floured counter folded-side up; for the optional grooved top, flour a stripe across the middle, press a 2.5 cm dowel down to the counter and roll it slightly to make a flat band about 2.5 cm wide. Use oven mitts to lower the loaf folded-side UP into the hot pot without touching the sides; the top needs no cuts. Bake covered for 30 minutes, then uncovered for 20–30 minutes, checking from 15 minutes after removing the lid.
The plain round shown uses the natural seam opening; the central pressed band is optional. Uncover with mitts and finish browning.
Ready when: The crust is medium-dark brown or darker all around.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Let air circulate underneath both loaves and give the crumb time to set before slicing.
Ready when: The inside is beginning to firm up while air can reach the crust.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Poolish is ready too early	The room was warmer than the reference recipe’s overnight reference temperature.	Use the build at its mature stage if possible; do not deliberately leave it collapsing for hours. Use a cooler location or adjust the next build’s water temperature and timing.
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

The P ingredients are part of the total formula. The D row saying “all of P” is a transfer, not another portion of flour, water or yeast.

Plan the overnight rise for 18–21°C; warmer rooms shorten preferment maturity and dough rise.

The poolish’s useful peak lasts about 2 hours in a cool room, nearer 1 hour above 24°C.

Use the entire poolish build, including its small yeast dose; its mass is about 1,000 g.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

White Bread with Poolish at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered
Dough hydration: 75%
Prefermented flour: 50% of total flour
Leavening: Yeast
Bulk fermentation: 2–3 h from end of final mix · About 2½ times its initial volume.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	750 g	75%
Salt	21 g	2.1%
Instant yeast	3.4 g	0.3%

White bread with biga

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Breads with preferments

White bread with biga

A white loaf with 80% of its flour in a stiff overnight biga; suitable for pizza and focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
P · biga	White all-purpose flour	800 g	Room temperature
P · biga	Water	544 g	Warm
P · biga	Instant dried yeast	0.64 g	Weigh with a precision scale
D · Final dough	White all-purpose flour	200 g	Room temperature
D · Final dough	Water	206 g	Warm
D · Final dough	Fine sea salt	22 g
D · Final dough	Instant dried yeast	2 g
D · Final dough	Mature biga	All of P	Already counted in P; use the whole prepared preferment, not an additional ingredient
Finish	Flour	As needed	For bench and baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Covered 5.7 L preferment tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 12–14 h biga; 2½–3½ h bulk; about 1 h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

1,000 g total flour75% hydration2.2% salt0.26% instant yeast80% prefermented flour

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Build biga
12–14 h at 18–21°C
Use: P
Take about 44.4 mL from the measured P water to wet the P yeast in a small cup; wait a few minutes and stir. Add to P flour, rinse the cup with another little portion of measured P water, then add all remaining P water. Pinch through with thumb and forefinger, alternating with folds until incorporated. Cover at 18–21°C.
Ready when: About tripled, slightly domed and dotted with gas bubbles, with a ripe fermented aroma.
01 Build bigaThe ripe biga should hold a soft dome and show gas bubbles while remaining a cohesive dough.
02 · Mix final dough
A few minutes
Use: D + all mature P
Mix D flour, salt and yeast; add D water and combine briefly. Add all the mature biga. Wet your hand and alternate 5–6 thumb-and-forefinger pinch cuts with folds until the stiff biga and fresh dough are evenly blended.
Ready when: Uniform dough with no unmixed lumps of preferment.
02 Mix final doughBlend all the mature biga with the fresh dough using pinch cuts and folds until the mixture is uniform.
03 · Fold and bulk
2½–3½ h from end of final mix
Use: Mixed dough
Apply 2–3 sets during the first 1½ hours. For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds and during the remaining rise.
Ready when: About 3 times its initial volume.
03 Fold and bulkLift one edge only until it resists, fold it across, then cover between sets.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two rounds with moderate tension and intact surfaces.
04 Divide and shapeDivide evenly and cup each piece into a round without tearing its surface.
05 · Proof
About 1 h; preheat promptly
Use: Shaped loaves
Proof covered. Gently press the loaf with a floured fingertip to make a small dent: a slow, incomplete return indicates readiness; immediate spring-back means wait; no return with a slack loaf suggests overproofing.
Ready when: Loaf aerated and expanded; indentation recovers slowly and incompletely.
05 ProofLet the rounds become puffy; a small fingertip dent should return slowly and only partway.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Put lidded Dutch ovens on the middle rack and heat fully. If using one pot, refrigerate the second room-proofing loaf about 20 minutes before baking the first; reheat the empty pot 5 minutes between loaves.
Ready when: Pots and oven fully heat-soaked.
06 Preheat during proofHeat the covered pots thoroughly while the loaves finish proofing.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a lightly floured counter, then carefully lower it seam UP into the hot pot, avoiding the hot sides. No scoring is needed: the seam opens naturally. Use mitts for the pot and lid. Bake covered 30 minutes, then uncovered 20–30 min. Check from 15 minutes uncovered.
Ready when: Crust at least medium-dark brown all around.
07 Load and bakeThe seam opens by itself. After the covered bake, remove the lid with mitts and finish browning uncovered.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb begins to set; crust stays aired on the rack.
08 CoolLet air circulate underneath both loaves and give the crumb time to set before slicing.

What to look for

Stage	Look and feel	Needs attention
Mature biga	About tripled, slightly domed and dotted with gas bubbles, with a ripe fermented aroma.	Using a quiet, underdeveloped build or waiting until it has collapsed well past peak.
Bulk dough	About 3 times its initial volume. Folds should give increasing support.	Tearing the dough during folds or judging only by time.
Proof	A gentle finger dent returns slowly and incompletely.	Waiting until the whole loaf is fragile or collapses at a touch.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Biga is ready too early	The room was warmer than the reference recipe’s overnight reference temperature.	Use the build at its mature stage if possible; do not deliberately leave it collapsing for hours.	Use a cooler location or adjust the next build’s water temperature and timing.
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

The P ingredients are part of the total formula. The D row saying “all of P” is a transfer, not another portion of flour, water or yeast.
Plan the overnight rise for 18–21°C; warmer rooms shorten preferment maturity and dough rise.
The biga is 68% hydration. Use the entire prepared build; its listed transfer weight is rounded.
At 23°C final dough, allow about 3½ hours of bulk rise; at 26–27°C, about 2½–3 hours. Wait for the dough to triple.
The biga weighs about 1,345 g. Total yeast in the final dough is about 2.6 g.

Show ingredient flow

A baker holds one half of a white loaf while its matching half rests on the board. — A cooled loaf cut in half for a view of its crumb.

Recipe

White bread with biga

A white loaf with 80% of its flour in a stiff overnight biga; suitable for pizza and focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
P · biga	White all-purpose flour	800 g	Room temperature
P · biga	Water	544 g	Warm
P · biga	Instant dried yeast	0.64 g	Weigh with a precision scale
D · Final dough	White all-purpose flour	200 g	Room temperature
D · Final dough	Water	206 g	Warm
D · Final dough	Fine sea salt	22 g
D · Final dough	Instant dried yeast	2 g
D · Final dough	Mature biga	All of P	Already counted in P; use the whole prepared preferment, not an additional ingredient
Finish	Flour	As needed	For bench and baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Covered 5.7 L preferment tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 12–14 h biga; 2½–3½ h bulk; about 1 h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

How do I make it?

Make the firm overnight dough
12–14 h at 18–21°C
Make the biga, a firm dough that rises before the main mix: take about 44.4 mL from the measured group P water to wet the group P yeast in a cup, wait a few minutes and stir. Add this to the group P flour, rinse the cup with a little more of the measured group P water, then add all the remaining group P water. Pinch through the dough with your thumb and forefinger and alternate with folds until mixed, then cover at 18–21°C.
The ripe biga should hold a soft dome and show gas bubbles while remaining a cohesive dough.
Ready when: About three times bigger, slightly rounded on top and dotted with bubbles, with a fermented smell.
Mix the main dough
A few minutes
Mix the group D flour, salt and yeast, add the group D water and mix briefly. Add all the prepared biga, the firm dough made in the first step. With a wet hand, alternate 5–6 pinches through the dough using your thumb and forefinger with folds until the old and new dough are evenly combined.
Blend all the mature biga with the fresh dough using pinch cuts and folds until the mixture is uniform.
Ready when: Evenly mixed dough with no lumps of the prepared overnight mixture.
Fold and let rise
2½–3½ h from end of final mix
Fold the dough 2–3 times during the first 1½ hours of its first rise. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Let it relax between folding rounds, and keep it covered between rounds and for the rest of the rise.
Lift one edge only until it resists, fold it across, then cover between sets.
Ready when: About 3 times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Divide evenly and cup each piece into a round without tearing its surface.
Ready when: Two moderately firm rounds with no tears on the surface.
Let the loaves rise
About 1 h; preheat promptly
Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.
Let the rounds become puffy; a small fingertip dent should return slowly and only partway.
Ready when: The loaf has grown and feels airy; a finger dent slowly rises partway back.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.
Heat the covered pots thoroughly while the loaves finish proofing.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a lightly floured counter, then use oven mitts to lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake 20–30 minutes more, checking from 15 minutes after removing it.
The seam opens by itself. After the covered bake, remove the lid with mitts and finish browning uncovered.
Ready when: The crust is medium-dark brown or darker all around.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Let air circulate underneath both loaves and give the crumb time to set before slicing.
Ready when: The inside is beginning to firm up while air can reach the crust.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Biga is ready too early	The room was warmer than the reference recipe’s overnight reference temperature.	Use the build at its mature stage if possible; do not deliberately leave it collapsing for hours. Use a cooler location or adjust the next build’s water temperature and timing.
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

The P ingredients are part of the total formula. The D row saying “all of P” is a transfer, not another portion of flour, water or yeast.

Plan the overnight rise for 18–21°C; warmer rooms shorten preferment maturity and dough rise.

The biga is 68% hydration. Use the entire prepared build; its listed transfer weight is rounded.

At 23°C final dough, allow about 3½ hours of bulk rise; at 26–27°C, about 2½–3 hours. Wait for the dough to triple.

The biga weighs about 1,345 g. Total yeast in the final dough is about 2.6 g.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

White bread with biga at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered
Dough hydration: 75%
Prefermented flour: 80% of total flour
Leavening: Yeast
Bulk fermentation: 2½–3½ h from end of final mix · About 3 times its initial volume.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	750 g	75%
Salt	22 g	2.2%
Instant yeast	2.6 g	0.3%

No-knead white bread

Makes: Three or four small loaves
Heat: 230°C
Baking time: 25–35 min

King Arthur Baking · reference variation

No-knead white bread

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Unbleached all-purpose flour	900 g
Dough	Water	680 g	Warm
Dough	Table salt	18 g
Dough	Instant yeast	14 g	or active dry
Handling	Flour + vegetable oil	as needed	dusting; hands
Steam	Hot water	about 240 ml	separate metal pan

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
5.7 L container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Metal steam pan	Use a sturdy metal roasting tin suitable for the stated oven heat. Keep the recipe’s separate steam or water-bath setup.

Timing & recipe details

Time & temperature

Baking temperature: 230°C
Baking time: 25–35 min

Makes: Three or four small loaves
Heat: 230°C
Plan for: At least about 5½ h

Method

01 · Mix
1 min
Use: Dough
Stir in a covered 5.7 L container.
Ready when: Rough, sticky
01 MixStir until the flour is fully moistened; the dough should remain rough and sticky.
02 · Rise
2 h + at least 2 h chilled
Use: Dough
Keep at room temperature, then refrigerate.
Ready when: Rises then settles
02 RiseLet the covered batch rise at room temperature, then refrigerate before taking out a portion to shape.
03 · Shape
—
Use: Dough
Remove 400–540 g; round on floured surface using oiled hands. Cover on tray.
Ready when: Loose ball
03 ShapeTake only one portion from the chilled batch and round it gently with oiled hands.
04 · Proof
1–2 h
Use: Loaf
Dust and cover. Preheat oven/steam pan at 230°C.
Ready when: Expanded
04 ProofDust the small loaf, cover it on a tray and allow it to become puffy.
05 · Bake
25–35 min
Use: Loaf + steam
Slash 13 mm deep; load loaf. Carefully pour hot water into lower metal pan.
Ready when: Deep golden
05 BakeSlash before baking and use a separate metal pan for steam. Look for a deep golden crust.
06 · Cool
Until cool
Use: Bread
Cool on rack.
Ready when: Set crumb
06 CoolLeave the loaf on a rack until the crumb is cool and set.

What to look for

Stage	Look / feel for	Needs attention
Refrigeration	Rise followed by settling	Treating settling as failure

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Very slow proof	Cold dough	Allow longer	Follow expansion

Refrigerate dough up to seven days. Steam pan: metal, never glass.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	Unbleached all-purpose, 11.7% protein	King Arthur	named formulation; matching type is the practical alternative
Yeast	Instant or active dry	Not specified	specified in recipe

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Bread flour1:1 by weight	Watch consistency; stronger flour absorbs more liquid.	May be stronger and chewier.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

A small scored round loaf and its removed wedge on a plain plate beside a bread knife. — One small loaf from the batch, with a wedge removed.

Recipe

No-knead white bread

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Unbleached all-purpose flour	900 g
Dough	Water	680 g	Warm
Dough	Table salt	18 g
Dough	Instant yeast	14 g	or active dry
Handling	Flour + vegetable oil	as needed	dusting; hands
Steam	Hot water	about 240 ml	separate metal pan

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
5.7 L container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Metal steam pan	Use a sturdy metal roasting tin suitable for the stated oven heat. Keep the recipe’s separate steam or water-bath setup.

Timing & recipe details

Makes: Three or four small loaves
Heat: 230°C
Allow: At least about 5½ h

How do I make it?

Mix a rough dough
1 min
Stir the dough ingredients together in a 5.7 L container until you have a rough, sticky dough, then cover it.
Stir until the flour is fully moistened; the dough should remain rough and sticky.
Ready when: Rough, sticky
Let it rise, then chill
2 h + at least 2 h chilled
Keep the dough covered at room temperature for 2 hours, then refrigerate it for at least 2 hours.
Let the covered batch rise at room temperature, then refrigerate before taking out a portion to shape.
Ready when: Rises then settles
Take enough for one loaf
—
Take 400–540 g of dough from the container. Lightly oil your hands, shape it into a loose ball on a floured surface and put it on a tray, covered.
Take only one portion from the chilled batch and round it gently with oiled hands.
Ready when: Loose ball
Let the loaf puff up
1–2 h
Dust the loaf with flour and cover it while it rises. Heat the oven and a separate metal steam pan to 230°C.
Dust the small loaf, cover it on a tray and allow it to become puffy.
Ready when: Expanded
Cut the top and bake
25–35 min
Cut a 13 mm-deep slash in the loaf and put it in the oven. Carefully pour the hot water into the separate metal pan on a lower rack to make steam, then bake.
Slash before baking and use a separate metal pan for steam. Look for a deep golden crust.
Ready when: Deep golden
Cool before slicing
Until cool
Put the baked loaf on a rack and let it cool so the inside can set.
Leave the loaf on a rack until the crumb is cool and set.
Ready when: Set crumb

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Very slow proof	Cold dough	Allow longer Follow expansion

Useful recipe notes

Refrigerate dough up to seven days. Steam pan: metal, never glass.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

No-knead white bread at a glance

Makes: Three or four small loaves
Heat: 230°C
Baking time: 25–35 min
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Unbleached all-purpose flour	900 g	100%
Water	680 g	75.6%
Table salt	18 g	2%
Instant yeast	14 g	1.6%

No-knead bread-flour loaves

Makes: 2 small loaves
Heat: 246°C
Baking time: 20–25 min

Sally’s Baking Addiction · reference variation

No-knead bread-flour loaves

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Bread flour	430 g	plus dusting
A	Instant yeast	6 g
A	Coarse salt	9 g
A	Water	360 mL	Room temperature
B	Cornmeal	as needed	optional pan dusting

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Nonstick baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.

Timing & recipe details

Time & temperature

Baking temperature: 246°C
Baking time: 20–25 min

Makes: 2 small loaves
Heat: 246°C
Plan for: About 4½ h; optional overnight chill

Method

01 · Mix
Use: A
Combine until no dry flour remains.
Ready when: Sticky.
01 MixMix until no dry flour remains; the dough stays sticky.
02 · Rise
2–3 h
Use: Dough
Cover at room temperature.
Ready when: Doubled; bubbly.
02 RiseLet the covered dough rise until airy and expanded.
03 · Chill
Optional 12–72 h
Use:
For better flavor, refrigerate covered.
Ready when:
03 Optional chillFor the optional cold rest, refrigerate the covered dough before shaping.
04 · Shape
45 min
Use: B
Divide; shape two 23 × 8 cm loaves on dusted tray, 8 cm apart. Cover.
Ready when:
04 ShapeShape two short elongated loaves, leave space between them and cover for the rest.
05 · Bake
20–25 min
Use:
Preheat 246°C during rest. Cut three 1.3 cm slashes per loaf; bake.
Ready when: Golden; centre 90°C.
05 BakeMake three diagonal slashes in each loaf before baking; finish when both are golden.
06 · Cool
≥20 min
Use:
Rack before slicing.
Ready when:
06 CoolCool both loaves on a rack before cutting.

What to look for

Stage	Look / feel for	Needs attention
Mix	Wet, sticky dough.	Adding flour to make it firm.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
No rise	Inactive yeast or insufficient time	Allow more time.	Use fresh yeast.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Yeast	Instant	Red Star Platinum	suggested

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Bread flour	All-purpose1:1 by weight	No other changes.	Less chewy.
Instant yeast	Active drySame amount	Extend rise as needed.	Slower fermentation.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Two slender golden loaves on a board, one whole and one shortened by two matching slices. — Two small loaves with a few slices cut after cooling.

Recipe

No-knead bread-flour loaves

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Bread flour	430 g	plus dusting
A	Instant yeast	6 g
A	Coarse salt	9 g
A	Water	360 mL	Room temperature
B	Cornmeal	as needed	optional pan dusting

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Nonstick baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.

Timing & recipe details

Makes: 2 small loaves
Heat: 246°C
Allow: About 4½ h; optional overnight chill

How do I make it?

Mix the dough
Stir the bread flour, yeast, salt and water together until all the flour is wet; the dough will be sticky.
Mix until no dry flour remains; the dough stays sticky.
Ready when: Sticky.
Let it rise
2–3 h
Cover the dough and leave at room temperature until doubled and bubbly.
Let the covered dough rise until airy and expanded.
Ready when: Doubled; bubbly.
Chill for more flavour
Optional 12–72 h
If you have time, refrigerate the covered dough for 12–72 hours to develop more flavour.
For the optional cold rest, refrigerate the covered dough before shaping.
Shape two loaves
45 min
Divide the dough in half and shape each piece into a loaf about 23 × 8 cm. Put them on a dusted tray with 8 cm between them, then cover and rest for 45 minutes.
Shape two short elongated loaves, leave space between them and cover for the rest.
Cut the tops and bake
20–25 min
Heat the oven to 246°C while the loaves rest. Make three cuts 1.3 cm deep across the top of each loaf, then bake until golden and 90°C in the centre.
Make three diagonal slashes in each loaf before baking; finish when both are golden.
Ready when: Golden; centre 90°C.
Cool before slicing
≥20 min
Put the loaves on a rack and wait at least 20 minutes before slicing.
Cool both loaves on a rack before cutting.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
No rise	Inactive yeast or insufficient time	Allow more time. Use fresh yeast.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

No-knead bread-flour loaves at a glance

Makes: 2 small loaves
Heat: 246°C
Baking time: 20–25 min
Leavening: Yeast

White tin loaf

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min, plus 5 min if the sides need firming
Cuisine / style: United Kingdom

United Kingdom · White bread

White tin loaf

A simple butter-enriched white loaf baked in a tin for even sandwich slices. Cool it fully before cutting.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Soft but not melted.
Handling	Oil for the bowl and tin	10 g	Use a thin coating.
Handling	Flour for shaping	15 g	Use only a light dusting.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 35–40 min, plus 5 min if the sides need firming

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Plan for: 325 min total; 30 min active

Method

01 · Mix and develop the dough
12–16 min
Use: Strong white bread flour; Fine salt; Instant dried yeast; Unsalted butter; Water
Mix the flour, salt and yeast. Rub in the soft butter, then add the water and bring everything together. Knead for 8–12 minutes by hand or with a dough hook.
Ready when: The dough is smooth, elastic and slightly tacky. If dry flour remains, work in a teaspoon of water at a time.
01 Mix KneadKnead until the dough is smooth and elastic.
02 · Let the dough rise
60–90 min
Use: Oil for the bowl and tin
Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.
02 BulkCover and let the dough roughly double.
03 · Shape and fill the loaf tin
5–8 min
Use: Oil for the bowl and tin; Flour for shaping
Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.
Ready when: The log sits evenly in the tin with no large trapped air pockets.
03 ShapePlace the sealed log seam-side down in the tin.
04 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
04 ProofLet the loaf expand close to the rim.
05 · Score and bake
35–45 min
Use:
Make one shallow lengthways cut along the top with a sharp blade. Bake for 35–40 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.
Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
05 BakeMake one lengthways cut and bake until golden brown.
06 · Cool fully before slicing
90 min
Use:
Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.
Ready when: The inside is no longer steaming and slices hold together without a gummy band.
06 CoolTurn out and cool fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and develop the dough	The dough is smooth, elastic and slightly tacky. If dry flour remains, work in a teaspoon of water at a time.
Let the dough rise	The dough is aerated and roughly doubled; allow longer in a cool kitchen.
Shape and fill the loaf tin	The log sits evenly in the tin with no large trapped air pockets.
Proof and heat the oven	The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
Score and bake	The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
Cool fully before slicing	The inside is no longer steaming and slices hold together without a gummy band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is stiff or cracks while shaping.	The flour absorbed more water than expected.	Work in a teaspoon of water at a time until soft.	Weigh ingredients and keep handling flour out of the mixing bowl.
A long gap appears under the top crust.	A large air pocket was trapped during shaping.	Slice and toast the loaf for use.	Press out large bubbles and roll a snug log with a sealed seam.
The lower crumb is gummy.	The loaf was underbaked or cut while hot.	If still whole and underbaked, return it to the oven; otherwise toast fully cooked slices.	Check the centre and allow the full cooling time.

Storage: Once completely cool, wrap and keep at room temperature for up to 3 days. Toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.; For an olive-oil loaf, replace the 50 g butter with 45 g mild olive oil and increase the dough water to 335 g. Mix the oil with the water, then follow the same shaping, baking and readiness cues. This makes a slightly softer dough.; For the wholemeal version, use the separately specified Wholemeal tin loaf recipe; its water amount and covered hydration rest are different.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A shortened rectangular white loaf and four thin slices on a board, with its empty loaf tin above. — A soft white tin loaf with four thin slices.

Recipe

White tin loaf

A simple butter-enriched white loaf baked in a tin for even sandwich slices. Cool it fully before cutting.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Soft but not melted.
Handling	Oil for the bowl and tin	10 g	Use a thin coating.
Handling	Flour for shaping	15 g	Use only a light dusting.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Allow: 325 min total; 30 min active

How do I make it?

Mix and develop the dough
12–16 min
Mix the flour, salt and yeast. Rub in the soft butter, then add the water and bring everything together. Knead for 8–12 minutes by hand or with a dough hook.
Knead until the dough is smooth and elastic.
Ready when: The dough is smooth, elastic and slightly tacky. If dry flour remains, work in a teaspoon of water at a time.
Let the dough rise
60–90 min
Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.
Cover and let the dough roughly double.
Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.
Shape and fill the loaf tin
5–8 min
Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.
Place the sealed log seam-side down in the tin.
Ready when: The log sits evenly in the tin with no large trapped air pockets.
Proof and heat the oven
45–75 min
Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Let the loaf expand close to the rim.
Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
Score and bake
35–45 min
Make one shallow lengthways cut along the top with a sharp blade. Bake for 35–40 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.
Make one lengthways cut and bake until golden brown.
Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
Cool fully before slicing
90 min
Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.
Turn out and cool fully on a rack before slicing.
Ready when: The inside is no longer steaming and slices hold together without a gummy band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is stiff or cracks while shaping.	The flour absorbed more water than expected.	Work in a teaspoon of water at a time until soft. Weigh ingredients and keep handling flour out of the mixing bowl.
A long gap appears under the top crust.	A large air pocket was trapped during shaping.	Slice and toast the loaf for use. Press out large bubbles and roll a snug log with a sealed seam.
The lower crumb is gummy.	The loaf was underbaked or cut while hot.	If still whole and underbaked, return it to the oven; otherwise toast fully cooked slices. Check the centre and allow the full cooling time.

Useful recipe notes

Storage: Once completely cool, wrap and keep at room temperature for up to 3 days. Toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.

For an olive-oil loaf, replace the 50 g butter with 45 g mild olive oil and increase the dough water to 335 g. Mix the oil with the water, then follow the same shaping, baking and readiness cues. This makes a slightly softer dough.

For the wholemeal version, use the separately specified Wholemeal tin loaf recipe; its water amount and covered hydration rest are different.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

White tin loaf at a glance

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min, plus 5 min if the sides need firming
Cuisine / style: United Kingdom
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%

Cottage loaf

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–45 min
Cuisine / style: United Kingdom

United Kingdom · White bread

Cottage loaf

A lightly buttered white dough shaped into two stacked rounds. A firm dough and a secure centre join help the smaller top stay in place.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Unsalted butter	40 g	Soft but not melted.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Oil for the bowl	5 g	Use a thin coating.
Handling	Flour for shaping and dusting	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and loose cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 35–45 min

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Plan for: 330 min total; 35 min active

Method

01 · Mix and develop the dough
12–16 min
Use: Strong white bread flour; Water; Unsalted butter; Fine salt; Instant dried yeast
Combine the flour, salt and yeast in a bowl. Rub in the soft butter, add the water and gather into a dough. Knead for 8–12 minutes by hand or with a dough hook.
Ready when: The dough feels smooth and firm but pliable. If dry flour remains, work in water a teaspoon at a time; avoid making the dough loose.
01 Mix KneadKnead until the dough is smooth, firm and pliable.
02 · Let the dough rise
60–90 min
Use: Oil for the bowl
Lightly oil a bowl, add the dough and cover. Leave at about 24–26°C for 60–90 minutes.
Ready when: The dough has roughly doubled and feels aerated. A cooler room may need more time.
02 BulkCover and let the dough roughly double.
03 · Divide two-to-one and relax
15–18 min
Use: Flour for shaping and dusting
Lightly flour the worktop and release the dough from its bowl. Press out large bubbles. Weigh and divide into one piece of about 571 g and another of about 286 g. Shape each into a taut round, cover and rest for 10 minutes.
Ready when: There are exactly two smooth balls; the larger contains twice the mass of the smaller.
03 Divide RestMake two rounds with twice the dough in the larger one.
04 · Stack and anchor the rounds
3–5 min
Use: Flour for shaping and dusting
Line a 30×40 cm baking tray with baking paper. Place the larger round centrally and set the smaller directly on top. Dust a finger lightly with flour and press down through the centre of both pieces until it reaches the tray. Withdraw it carefully.
Ready when: The rounds are joined through the centre, with the smaller one sitting level and securely above the larger.
04 StackStack the rounds and press through the centre to join them.
05 · Proof and heat the oven
40–60 min
Use:
Cover loosely without pressing on the top. Leave at about 24–26°C for 40–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: Both rounds look expanded and puffy while still holding their stacked shape. A gentle fingertip dent slowly recovers.
05 ProofLet both rounds become puffy while holding their stacked shape.
06 · Score and bake
37–47 min
Use: Flour for shaping and dusting
Dust lightly with flour. With a sharp blade, make four shallow vertical cuts spaced around each round, keeping the cuts separate from the central join. Bake for 35–45 minutes. If the small top browns early, cover it loosely with foil while the lower part finishes.
Ready when: The crust is golden-brown, the base is firm and the centre of the lower round reads about 95°C. A tap underneath sounds hollow.
06 Score BakeScore each round and bake until golden brown.
07 · Cool fully before slicing
90 min
Use:
Transfer the loaf carefully to a rack. Cool for at least 90 minutes before slicing.
Ready when: The crumb no longer releases steam and cuts without a gummy centre.
07 CoolCool the loaf fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and develop the dough	The dough feels smooth and firm but pliable. If dry flour remains, work in water a teaspoon at a time; avoid making the dough loose.
Let the dough rise	The dough has roughly doubled and feels aerated. A cooler room may need more time.
Divide two-to-one and relax	There are exactly two smooth balls; the larger contains twice the mass of the smaller.
Stack and anchor the rounds	The rounds are joined through the centre, with the smaller one sitting level and securely above the larger.
Proof and heat the oven	Both rounds look expanded and puffy while still holding their stacked shape. A gentle fingertip dent slowly recovers.
Score and bake	The crust is golden-brown, the base is firm and the centre of the lower round reads about 95°C. A tap underneath sounds hollow.
Cool fully before slicing	The crumb no longer releases steam and cuts without a gummy centre.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The small top leans or slips.	It was off-centre or the join was shallow.	If still unproved, gently centre it and press through both pieces again. Avoid forcing a fully risen loaf.	Use a firm dough, two-to-one weighed pieces and a join that reaches the tray.
The upper round darkens before the lower one is baked.	The smaller section heats through sooner.	Cover only the top loosely with foil and continue until the lower centre is set.	Use the stated conventional temperature and check colour before the end of baking.
The crumb feels gummy when sliced.	The centre was underbaked or the loaf was cut hot.	If the loaf is still whole and underbaked, return it to the oven.	Check the lower round’s centre and allow the full cooling time.

Storage: Wrap only when completely cool. Keep at room temperature for up to 3 days and toast older slices. Freeze sliced bread for up to 2 months; thaw while wrapped or toast from frozen.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Cottage loaf

A lightly buttered white dough shaped into two stacked rounds. A firm dough and a secure centre join help the smaller top stay in place.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Unsalted butter	40 g	Soft but not melted.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Oil for the bowl	5 g	Use a thin coating.
Handling	Flour for shaping and dusting	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and loose cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Allow: 330 min total; 35 min active

How do I make it?

Mix and develop the dough
12–16 min
Combine the flour, salt and yeast in a bowl. Rub in the soft butter, add the water and gather into a dough. Knead for 8–12 minutes by hand or with a dough hook.
Knead until the dough is smooth, firm and pliable.
Ready when: The dough feels smooth and firm but pliable. If dry flour remains, work in water a teaspoon at a time; avoid making the dough loose.
Let the dough rise
60–90 min
Lightly oil a bowl, add the dough and cover. Leave at about 24–26°C for 60–90 minutes.
Cover and let the dough roughly double.
Ready when: The dough has roughly doubled and feels aerated. A cooler room may need more time.
Divide two-to-one and relax
15–18 min
Lightly flour the worktop and release the dough from its bowl. Press out large bubbles. Weigh and divide into one piece of about 571 g and another of about 286 g. Shape each into a taut round, cover and rest for 10 minutes.
Make two rounds with twice the dough in the larger one.
Ready when: There are exactly two smooth balls; the larger contains twice the mass of the smaller.
Stack and anchor the rounds
3–5 min
Line a 30×40 cm baking tray with baking paper. Place the larger round centrally and set the smaller directly on top. Dust a finger lightly with flour and press down through the centre of both pieces until it reaches the tray. Withdraw it carefully.
Stack the rounds and press through the centre to join them.
Ready when: The rounds are joined through the centre, with the smaller one sitting level and securely above the larger.
Proof and heat the oven
40–60 min
Cover loosely without pressing on the top. Leave at about 24–26°C for 40–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Let both rounds become puffy while holding their stacked shape.
Ready when: Both rounds look expanded and puffy while still holding their stacked shape. A gentle fingertip dent slowly recovers.
Score and bake
37–47 min
Dust lightly with flour. With a sharp blade, make four shallow vertical cuts spaced around each round, keeping the cuts separate from the central join. Bake for 35–45 minutes. If the small top browns early, cover it loosely with foil while the lower part finishes.
Score each round and bake until golden brown.
Ready when: The crust is golden-brown, the base is firm and the centre of the lower round reads about 95°C. A tap underneath sounds hollow.
Cool fully before slicing
90 min
Transfer the loaf carefully to a rack. Cool for at least 90 minutes before slicing.
Cool the loaf fully on a rack before slicing.
Ready when: The crumb no longer releases steam and cuts without a gummy centre.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The small top leans or slips.	It was off-centre or the join was shallow.	If still unproved, gently centre it and press through both pieces again. Avoid forcing a fully risen loaf. Use a firm dough, two-to-one weighed pieces and a join that reaches the tray.
The upper round darkens before the lower one is baked.	The smaller section heats through sooner.	Cover only the top loosely with foil and continue until the lower centre is set. Use the stated conventional temperature and check colour before the end of baking.
The crumb feels gummy when sliced.	The centre was underbaked or the loaf was cut hot.	If the loaf is still whole and underbaked, return it to the oven. Check the lower round’s centre and allow the full cooling time.

Useful recipe notes

Storage: Wrap only when completely cool. Keep at room temperature for up to 3 days and toast older slices. Freeze sliced bread for up to 2 months; thaw while wrapped or toast from frozen.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cottage loaf at a glance

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–45 min
Cuisine / style: United Kingdom
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Unsalted butter	40 g	8%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%

Sweet batch loaf

Makes: 1 round loaf, about 16 slices
Heat: 190°C conventional
Baking time: 35–45 min
Cuisine / style: United Kingdom

190°C conventional.

United Kingdom · White bread

Sweet batch loaf

A soft, sweet white round with butter in the dough and a lightly floured crust. Allow the enriched dough enough time to become visibly airy.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant yeast for sweet dough	7 g	Choose yeast labelled suitable for sweet dough.
Dough	Unsalted butter	60 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.
Dough	Caster sugar	75 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 35–45 min

190°C conventional.

Makes: 1 round loaf, about 16 slices
Heat: 190°C conventional
Plan for: 410 min total; 35 min active

Method

01 · Mix the measured dough ingredients
5–7 min
Use: Strong white bread flour; Water; Fine salt; Instant yeast for sweet dough; Caster sugar
Mix the dough flour, water, salt, yeast and sugar until no dry flour remains. Knead for 3–4 minutes to bring it together.
Ready when: The dough is cohesive and begins to stretch.
01 Sweet batch loafMix the dough ingredients.
02 · Knead in the softened butter
8–10 min
Use: Unsalted butter
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
02 Sweet batch loafKnead in the softened butter.
03 · Let the dough rise
60–120 min
Use:
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is airy and roughly doubled in volume.
03 Sweet batch loafLet the dough rise.
04 · Shape one round on a lined tray
6–10 min
Use: Flour for shaping and dusting
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one ball, then gently flatten it to about 20 cm across. Put seam-side down on the tray and dust the top lightly.
Ready when: The round has an even shape with no loose seam underneath.
04 Sweet batch loafShape one round loaf.
05 · Proof and heat the oven
60–120 min
Use:
Cover loosely and leave at 22–24°C for 60–120 minutes. Heat the oven to 190°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
05 Sweet batch loafProof until puffy.
06 · Bake until the centre is cooked
35–45 min
Use:
Bake for 35–45 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
06 Sweet batch loafBake until the centre is cooked.
07 · Cool fully before slicing
90 min
Use:
Move the loaf to a rack and cool for at least 90 minutes before slicing or wrapping.
Ready when: The centre is cool and slices hold together.
07 Cool fullyLet the loaf cool fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix the measured dough ingredients	The dough is cohesive and begins to stretch.
Knead in the softened butter	The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise	The dough is airy and roughly doubled in volume.
Shape one round on a lined tray	The round has an even shape with no loose seam underneath.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Bake until the centre is cooked	The base is firm and browned, and the bread centre reaches about 93°C.
Cool fully before slicing	The centre is cool and slices hold together.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust.	Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely.	Check the centre temperature and firm base, then keep the full cooling interval.

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

An overhead view of one golden round loaf shortened by three thin slices, with a bread knife beside the board. — Three slices reveal the fine crumb of the cooled sweet loaf.

Recipe

Sweet batch loaf

A soft, sweet white round with butter in the dough and a lightly floured crust. Allow the enriched dough enough time to become visibly airy.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant yeast for sweet dough	7 g	Choose yeast labelled suitable for sweet dough.
Dough	Unsalted butter	60 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.
Dough	Caster sugar	75 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 190°C conventional
Allow: 410 min total; 35 min active

How do I make it?

Mix the measured dough ingredients
5–7 min
Mix the dough flour, water, salt, yeast and sugar until no dry flour remains. Knead for 3–4 minutes to bring it together.
Mix the dough ingredients.
Ready when: The dough is cohesive and begins to stretch.
Knead in the softened butter
8–10 min
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead in the softened butter.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise
60–120 min
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Let the dough rise.
Ready when: The dough is airy and roughly doubled in volume.
Shape one round on a lined tray
6–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one ball, then gently flatten it to about 20 cm across. Put seam-side down on the tray and dust the top lightly.
Shape one round loaf.
Ready when: The round has an even shape with no loose seam underneath.
Proof and heat the oven
60–120 min
Cover loosely and leave at 22–24°C for 60–120 minutes. Heat the oven to 190°C conventional during the final 20 minutes.
Proof until puffy.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Bake until the centre is cooked
35–45 min
Bake for 35–45 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Bake until the centre is cooked.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
Cool fully before slicing
90 min
Move the loaf to a rack and cool for at least 90 minutes before slicing or wrapping.
Let the loaf cool fully on a rack before slicing.
Ready when: The centre is cool and slices hold together.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust. Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely. Check the centre temperature and firm base, then keep the full cooling interval.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Sweet batch loaf at a glance

Makes: 1 round loaf, about 16 slices
Heat: 190°C conventional
Baking time: 35–45 min
Cuisine / style: United Kingdom
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is airy and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Fine salt	10 g	2%
Instant yeast for sweet dough	7 g	1.4%
Unsalted butter	60 g	12%
Caster sugar	75 g	15%

Buttery oven-bottom loaf

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min
Cuisine / style: United Kingdom

220°C conventional; the tray rests on a rack, never on the oven floor.

United Kingdom · White bread

Buttery oven-bottom loaf

A low, round white loaf with butter in the dough and shallow cuts around the top. Bake it on a tray set on a lower oven rack.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	60 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 35–40 min

220°C conventional; the tray rests on a rack, never on the oven floor.

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Plan for: 315 min total; 35 min active

Method

01 · Mix the measured dough ingredients
5–7 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast
Mix the dough flour, water, salt and yeast until no dry flour remains. Knead for 3–4 minutes to bring it together.
Ready when: The dough is cohesive and begins to stretch.
01 Mix the white doughMix until the dough is cohesive.
02 · Knead in the softened butter
8–10 min
Use: Unsalted butter
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
02 Knead in the butterKnead until the butter is fully incorporated.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is airy and roughly doubled in volume.
03 Let the dough riseLeave the dough until airy and roughly doubled.
04 · Shape one round on a lined tray
6–10 min
Use: Flour for shaping and dusting
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one ball, then gently flatten it to about 18–20 cm across and 4 cm thick. Put seam-side down on the tray and dust the top lightly.
Ready when: The round has an even shape with no loose seam underneath.
04 Shape a low roundFlatten one round to about 18–20 cm across and 4 cm thick.
05 · Proof and heat the oven
45–60 min
Use:
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes. Set a rack in the lower third of the oven.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
05 Proof until puffyLet the loaf become puffy before scoring.
06 · Score and bake the round
35–40 min
Use:
With a sharp blade, make six shallow cuts about 5 mm deep from the middle of the top toward the rim, spacing them around the loaf. Do not cut the dough into separate pieces. Bake for 35–40 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
06 Bake the scored roundBake until the base is firm and browned.
07 · Cool fully before slicing
90 min
Use:
Move the loaf to a rack and cool for at least 90 minutes before slicing or wrapping.
Ready when: The centre is cool and slices hold together.
07 Cool the whole loafCool for at least 90 minutes before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix the measured dough ingredients	The dough is cohesive and begins to stretch.
Knead in the softened butter	The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise	The dough is airy and roughly doubled in volume.
Shape one round on a lined tray	The round has an even shape with no loose seam underneath.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Score and bake the round	The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing	The centre is cool and slices hold together.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust.	Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely.	Check the centre temperature and firm base, then keep the full cooling interval.

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices show the fine set crumb of a low round loaf. — Buttery oven-bottom loaf.

Recipe

Buttery oven-bottom loaf

A low, round white loaf with butter in the dough and shallow cuts around the top. Bake it on a tray set on a lower oven rack.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	60 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Allow: 315 min total; 35 min active

How do I make it?

Mix the measured dough ingredients
5–7 min
Mix the dough flour, water, salt and yeast until no dry flour remains. Knead for 3–4 minutes to bring it together.
Mix until the dough is cohesive.
Ready when: The dough is cohesive and begins to stretch.
Knead in the softened butter
8–10 min
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead until the butter is fully incorporated.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Leave the dough until airy and roughly doubled.
Ready when: The dough is airy and roughly doubled in volume.
Shape one round on a lined tray
6–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one ball, then gently flatten it to about 18–20 cm across and 4 cm thick. Put seam-side down on the tray and dust the top lightly.
Flatten one round to about 18–20 cm across and 4 cm thick.
Ready when: The round has an even shape with no loose seam underneath.
Proof and heat the oven
45–60 min
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes. Set a rack in the lower third of the oven.
Let the loaf become puffy before scoring.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Score and bake the round
35–40 min
With a sharp blade, make six shallow cuts about 5 mm deep from the middle of the top toward the rim, spacing them around the loaf. Do not cut the dough into separate pieces. Bake for 35–40 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Bake until the base is firm and browned.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing
90 min
Move the loaf to a rack and cool for at least 90 minutes before slicing or wrapping.
Cool for at least 90 minutes before slicing.
Ready when: The centre is cool and slices hold together.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust. Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely. Check the centre temperature and firm base, then keep the full cooling interval.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Buttery oven-bottom loaf at a glance

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min
Cuisine / style: United Kingdom
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is airy and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	60 g	12%

Country-style oregano loaf

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Baking time: 40–45 min
Cuisine / style: United Kingdom

220°C for 15 minutes, then 200°C for 25–30 minutes; conventional.

United Kingdom · White bread

Country-style oregano loaf

A round yeast loaf made with white flour, a little rye and fresh oregano. Butter softens the crumb, while a square score opens across the top.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.
Dough	Wholemeal rye flour	100 g
Dough	Fresh oregano leaves	10 g	Washed, dried and finely chopped; stems removed.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 40–45 min

220°C for 15 minutes, then 200°C for 25–30 minutes; conventional.

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Plan for: 395 min total; 35 min active

Method

01 · Mix the measured dough ingredients
5–7 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Wholemeal rye flour; Fresh oregano leaves
Mix the dough flours, oregano, water, salt and yeast until no dry flour remains. Knead for 3–4 minutes to bring it together.
Ready when: The dough is cohesive and begins to stretch.
01 MixMix the flours and oregano into the dough.
02 · Knead in the softened butter
8–10 min
Use: Unsalted butter
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
02 Knead ButterKnead in the softened butter.
03 · Let the dough rise
60–120 min
Use:
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is airy and roughly doubled in volume.
03 Bulk RiseLet the dough rise until roughly doubled.
04 · Shape one round on a lined tray
6–10 min
Use: Flour for shaping and dusting
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Bring the dough edges underneath to make one round about 18 cm across. Put seam-side down on the tray and dust the top lightly.
Ready when: The round has an even shape with no loose seam underneath.
04 ShapeShape one low round loaf.
05 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
05 ProofProof until puffy.
06 · Score and bake the round
40–45 min
Use:
Make four cuts about 5 mm deep to outline a square on top. Bake for 15 minutes at 220°C, then reduce to 200°C and continue for 25–30 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
06 BakeScore a square and bake until browned.
07 · Cool fully before slicing
120 min
Use:
Move the loaf to a rack and cool for at least 120 minutes before slicing or wrapping.
Ready when: The centre is cool and slices hold together.
07 CoolCool fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix the measured dough ingredients	The dough is cohesive and begins to stretch.
Knead in the softened butter	The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise	The dough is airy and roughly doubled in volume.
Shape one round on a lined tray	The round has an even shape with no loose seam underneath.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Score and bake the round	The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing	The centre is cool and slices hold together.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust.	Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely.	Check the centre temperature and firm base, then keep the full cooling interval.

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.; Contains: wheat, milk, rye.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices beside a shortened round loaf show a light tan crumb flecked with oregano. — Country-style oregano loaf, sliced after cooling.

Recipe

Country-style oregano loaf

A round yeast loaf made with white flour, a little rye and fresh oregano. Butter softens the crumb, while a square score opens across the top.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.
Dough	Wholemeal rye flour	100 g
Dough	Fresh oregano leaves	10 g	Washed, dried and finely chopped; stems removed.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Allow: 395 min total; 35 min active

How do I make it?

Mix the measured dough ingredients
5–7 min
Mix the dough flours, oregano, water, salt and yeast until no dry flour remains. Knead for 3–4 minutes to bring it together.
Mix the flours and oregano into the dough.
Ready when: The dough is cohesive and begins to stretch.
Knead in the softened butter
8–10 min
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead in the softened butter.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise
60–120 min
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Let the dough rise until roughly doubled.
Ready when: The dough is airy and roughly doubled in volume.
Shape one round on a lined tray
6–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Bring the dough edges underneath to make one round about 18 cm across. Put seam-side down on the tray and dust the top lightly.
Shape one low round loaf.
Ready when: The round has an even shape with no loose seam underneath.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Proof until puffy.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Score and bake the round
40–45 min
Make four cuts about 5 mm deep to outline a square on top. Bake for 15 minutes at 220°C, then reduce to 200°C and continue for 25–30 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Score a square and bake until browned.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing
120 min
Move the loaf to a rack and cool for at least 120 minutes before slicing or wrapping.
Cool fully on a rack before slicing.
Ready when: The centre is cool and slices hold together.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust. Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely. Check the centre temperature and firm base, then keep the full cooling interval.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.

Contains: wheat, milk, rye.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Country-style oregano loaf at a glance

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Baking time: 40–45 min
Cuisine / style: United Kingdom
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is airy and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	400 g	80%
Water	325 g	65%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%
Wholemeal rye flour	100 g	20%
Fresh oregano leaves	10 g	2%

Tomato and basil bread

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Baking time: 45–55 min
Cuisine / style: Italy

Bake 15 minutes at 210°C, then 30–40 minutes at 190°C.

Italy · White bread

Tomato and basil bread

One loosely knotted olive-oil loaf with soft semi-dried tomatoes and fresh basil folded through the crumb. Tuck exposed pieces into the dough before baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Soft oil-packed semi-dried tomatoes	100 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. Ready-to-eat, no added alcohol.
Inclusions	Fresh basil leaves	15 g	Wash, dry and roughly chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
One 40×35 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Clean work surface at least 80 cm long for the rope	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 210°C conventional for 15 min, then 190°C conventional
Baking time: 45–55 min

Bake 15 minutes at 210°C, then 30–40 minutes at 190°C.

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Plan for: 375 min total; 65 min active

Method

01 · Mix and knead the dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast
Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Ready when: The dough is soft, cohesive and elastic with no dry flour.
01 Tomato and basil breadMix and knead the olive-oil dough.
02 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.
Ready when: The dough is aerated and roughly doubled.
02 Tomato and basil breadLet the dough rise.
03 · Prepare and hold the measured additions
10–15 min
Use: Soft oil-packed semi-dried tomatoes; Fresh basil leaves
Drain and pat the tomatoes dry, weigh the stated amount and chop into 5–8 mm pieces. Wash, dry and chop the basil.
Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.
03 Tomato and basil breadPrepare the tomatoes and basil.
04 · Fold the additions into the risen dough
5–8 min
Use: Soft oil-packed semi-dried tomatoes; Fresh basil leaves
Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.
Ready when: The dough holds together and the additions are spread through it without a wet pocket.
04 Tomato and basil breadFold in the prepared additions.
05 · Shape one broad knot
15–20 min
Use: Flour for shaping
Line one 40×35 cm tray with baking paper. Use the shaping flour sparingly. Roll the dough into a rope about 70 cm long, working from the middle out. If it resists, cover and rest for 10 minutes before finishing. Tie one loose overhand knot, leaving room at the centre, and tuck the ends just underneath. Gently ease the crossing outward so the starting loaf is about 24–25 cm across and no more than 6 cm tall; do not pull it into a tight high ball. Tuck exposed tomatoes and basil into the surface.
Ready when: One broad loose knot sits on the tray without torn dough or a dense high crossing.
05 Tomato and basil breadShape a broad, loose knot.
06 · Proof and heat the oven
60–90 min
Use:
Cover loosely and leave at 22–24°C for 60–90 minutes. Heat the oven to 210°C conventional during the final 20 minutes.
Ready when: The knot is puffy and a light fingertip dent returns slowly; the crossing is not taut.
06 Tomato and basil breadProof until puffy.
07 · Score and bake
45–55 min
Use:
Bake on the lower-middle rack at 210°C conventional for 15 minutes. Reduce to 190°C and bake for 30–40 minutes more. Cover loosely with foil if exposed tomatoes or basil darken early. Check the base and probe the thickest bread at the crossing from the side, avoiding a tomato piece.
Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
07 Tomato and basil breadBake until the centre is set.
08 · Cool before slicing
90 min
Use:
Transfer to a rack and cool for at least 90 minutes before slicing.
Ready when: The crumb is set and slices do not squash into a wet line.
08 Tomato and basil breadCool before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the dough	The dough is soft, cohesive and elastic with no dry flour.
Let the dough rise	The dough is aerated and roughly doubled.
Prepare and hold the measured additions	The additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen dough	The dough holds together and the additions are spread through it without a wet pocket.
Shape one broad knot	One broad loose knot sits on the tray without torn dough or a dense high crossing.
Proof and heat the oven	The knot is puffy and a light fingertip dent returns slowly; the crossing is not taut.
Score and bake	The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicing	The crumb is set and slices do not squash into a wet line.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper.	Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues.	Use the stated shape and measure bread away from melted cheese or wet inclusions.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.; Contains: wheat, sulphites if present in tomatoes.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices beside a partly cut knot show small tomato pieces and basil through the set crumb. — Tomato and basil bread.

Recipe

Tomato and basil bread

One loosely knotted olive-oil loaf with soft semi-dried tomatoes and fresh basil folded through the crumb. Tuck exposed pieces into the dough before baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Soft oil-packed semi-dried tomatoes	100 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. Ready-to-eat, no added alcohol.
Inclusions	Fresh basil leaves	15 g	Wash, dry and roughly chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
One 40×35 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Clean work surface at least 80 cm long for the rope	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Allow: 375 min total; 65 min active

How do I make it?

Mix and knead the dough
12–15 min
Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Mix and knead the olive-oil dough.
Ready when: The dough is soft, cohesive and elastic with no dry flour.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.
Let the dough rise.
Ready when: The dough is aerated and roughly doubled.
Prepare and hold the measured additions
10–15 min
Drain and pat the tomatoes dry, weigh the stated amount and chop into 5–8 mm pieces. Wash, dry and chop the basil.
Prepare the tomatoes and basil.
Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen dough
5–8 min
Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.
Fold in the prepared additions.
Ready when: The dough holds together and the additions are spread through it without a wet pocket.
Shape one broad knot
15–20 min
Line one 40×35 cm tray with baking paper. Use the shaping flour sparingly. Roll the dough into a rope about 70 cm long, working from the middle out. If it resists, cover and rest for 10 minutes before finishing. Tie one loose overhand knot, leaving room at the centre, and tuck the ends just underneath. Gently ease the crossing outward so the starting loaf is about 24–25 cm across and no more than 6 cm tall; do not pull it into a tight high ball. Tuck exposed tomatoes and basil into the surface.
Shape a broad, loose knot.
Ready when: One broad loose knot sits on the tray without torn dough or a dense high crossing.
Proof and heat the oven
60–90 min
Cover loosely and leave at 22–24°C for 60–90 minutes. Heat the oven to 210°C conventional during the final 20 minutes.
Proof until puffy.
Ready when: The knot is puffy and a light fingertip dent returns slowly; the crossing is not taut.
Score and bake
45–55 min
Bake on the lower-middle rack at 210°C conventional for 15 minutes. Reduce to 190°C and bake for 30–40 minutes more. Cover loosely with foil if exposed tomatoes or basil darken early. Check the base and probe the thickest bread at the crossing from the side, avoiding a tomato piece.
Bake until the centre is set.
Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicing
90 min
Transfer to a rack and cool for at least 90 minutes before slicing.
Cool before slicing.
Ready when: The crumb is set and slices do not squash into a wet line.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper. Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues. Use the stated shape and measure bread away from melted cheese or wet inclusions.

Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.

Contains: wheat, sulphites if present in tomatoes.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Tomato and basil bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Baking time: 45–55 min
Cuisine / style: Italy
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Olive oil	50 g	10%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%

Halloumi and mint bread

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 40–50 min
Cuisine / style: Cyprus

200°C conventional.

Cyprus · White bread

Halloumi and mint bread

An olive-oil loaf with small halloumi cubes and dried mint through the crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Halloumi	250 g	Drained edible weight; pat dry and cut into 5–8 mm cubes. Keep chilled until use.
Inclusions	Dried mint	5 g	Rub between the fingers to break up coarse flakes.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 40–50 min

200°C conventional.

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Plan for: 395 min total; 45 min active

Method

01 · Prepare and hold the additions
5–8 min
Use: Halloumi; Dried mint
Drain, dry and cube the halloumi, then return it to the refrigerator. Measure the dried mint separately.
Ready when: The measured additions are ready with no loose surface water.
01 PreparePrepare the halloumi and measure the dried mint.
02 · Mix and knead the dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast
Mix the dough flour, water, oil, salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Ready when: The dough is soft and elastic.
02 Mix KneadMix and knead the plain olive-oil dough.
03 · Let the dough rise
60–120 min
Use:
Cover and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is aerated and roughly doubled in size.
03 Bulk RiseLet the dough rise until roughly doubled.
04 · Fold in the prepared additions
3–5 min
Use: Halloumi; Dried mint
Spread the dough into a thick rectangle. Add the cold halloumi cubes and dried mint and fold the sides inward, then knead gently just until distributed.
Ready when: The additions are spread through the dough without large clumps.
04 Add InclusionsFold in the cold halloumi and dried mint.
05 · Shape one oval
7–10 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Shape one oval about 28 cm long with gently tapered ends. Keep most cheese cubes enclosed and place seam-side down on the tray.
Ready when: The dough is evenly shaped and supported without a loose seam.
05 ShapeShape one tapered oval.
06 · Proof and heat the oven
45–90 min
Use:
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
06 ProofProof until the loaf is puffy.
07 · Score and bake
40–50 min
Use:
Make three diagonal slashes about 5 mm deep across the loaf. Bake for 40–50 minutes. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area, avoiding cheese cubes.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
07 BakeMake three diagonal slashes and bake.
08 · Cool before slicing
90 min
Use:
Move to a rack and cool for at least 90 minutes. Slice when the centre is cool.
Ready when: Slices hold together without a sticky raw band.
08 CoolCool fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Prepare and hold the additions	The measured additions are ready with no loose surface water.
Mix and knead the dough	The dough is soft and elastic.
Let the dough rise	The dough is aerated and roughly doubled in size.
Fold in the prepared additions	The additions are spread through the dough without large clumps.
Shape one oval	The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Score and bake	The base is firm and browned, and the bread centre reaches about 95°C.
Cool before slicing	Slices hold together without a sticky raw band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified.	Develop the dough before adding solid inclusions and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking.	Check the thick bread centre away from cheese and keep the full cooling interval.

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices show small halloumi cubes and fine mint flecks through the set crumb. — Halloumi and mint bread.

Recipe

Halloumi and mint bread

An olive-oil loaf with small halloumi cubes and dried mint through the crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Halloumi	250 g	Drained edible weight; pat dry and cut into 5–8 mm cubes. Keep chilled until use.
Inclusions	Dried mint	5 g	Rub between the fingers to break up coarse flakes.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Allow: 395 min total; 45 min active

How do I make it?

Prepare and hold the additions
5–8 min
Drain, dry and cube the halloumi, then return it to the refrigerator. Measure the dried mint separately.
Prepare the halloumi and measure the dried mint.
Ready when: The measured additions are ready with no loose surface water.
Mix and knead the dough
12–15 min
Mix the dough flour, water, oil, salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Mix and knead the plain olive-oil dough.
Ready when: The dough is soft and elastic.
Let the dough rise
60–120 min
Cover and leave at 22–24°C for 60–120 minutes.
Let the dough rise until roughly doubled.
Ready when: The dough is aerated and roughly doubled in size.
Fold in the prepared additions
3–5 min
Spread the dough into a thick rectangle. Add the cold halloumi cubes and dried mint and fold the sides inward, then knead gently just until distributed.
Fold in the cold halloumi and dried mint.
Ready when: The additions are spread through the dough without large clumps.
Shape one oval
7–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Shape one oval about 28 cm long with gently tapered ends. Keep most cheese cubes enclosed and place seam-side down on the tray.
Shape one tapered oval.
Ready when: The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven
45–90 min
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Proof until the loaf is puffy.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Score and bake
40–50 min
Make three diagonal slashes about 5 mm deep across the loaf. Bake for 40–50 minutes. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area, avoiding cheese cubes.
Make three diagonal slashes and bake.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool before slicing
90 min
Move to a rack and cool for at least 90 minutes. Slice when the centre is cool.
Cool fully before slicing.
Ready when: Slices hold together without a sticky raw band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified. Develop the dough before adding solid inclusions and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking. Check the thick bread centre away from cheese and keep the full cooling interval.

Useful recipe notes

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Halloumi and mint bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 40–50 min
Cuisine / style: Cyprus
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is aerated and roughly doubled in size.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Olive oil	50 g	10%
Fine salt	8 g	1.6%
Instant dried yeast	7 g	1.4%
Halloumi	250 g	50%
Dried mint	5 g	1%

Basil, coriander and dill bread

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Baking time: 25–30 min
Cuisine / style: International

220°C conventional; both rounds bake together.

International · White bread

Basil, coriander and dill bread

Two small olive-oil loaves with fresh basil, coriander and dill. Each herb is measured after removing tough stalks.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Olive oil	60 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Fresh basil	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh coriander	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh dill	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 25–30 min

220°C conventional; both rounds bake together.

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Plan for: 280 min total; 40 min active

Method

01 · Prepare and hold the additions
5–8 min
Use: Fresh basil; Fresh coriander; Fresh dill
Remove tough stalks from the herbs, wash and dry them thoroughly, then weigh 10 g of each and chop.
Ready when: The measured additions are ready with no loose surface water.
01 Basil, coriander and dill breadPrepare all three herbs.
02 · Mix and knead the dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast
Mix the dough flour, water, oil, salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Ready when: The dough is soft and elastic.
02 Basil, coriander and dill breadMix and knead the dough.
03 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled in size.
03 Basil, coriander and dill breadLet the dough rise.
04 · Fold in the prepared additions
3–5 min
Use: Fresh basil; Fresh coriander; Fresh dill
Spread the dough into a thick rectangle. Add all three chopped herbs and fold the sides inward, then knead gently just until distributed.
Ready when: The additions are spread through the dough without large clumps.
04 Basil, coriander and dill breadFold in the chopped herbs.
05 · Shape two small rounds
7–10 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Divide into two equal pieces, about 466 g each. Shape two rounds about 14 cm across and place them along the 40 cm direction of the tray, leaving at least 6 cm between them.
Ready when: The dough is evenly shaped and supported without a loose seam.
05 Basil, coriander and dill breadShape two rounds.
06 · Proof and heat the oven
45–60 min
Use:
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
06 Basil, coriander and dill breadProof both rounds.
07 · Score and bake
25–30 min
Use:
Cut two shallow slashes about 5 mm deep across each round. Bake for 25–30 minutes. Bake both rounds together. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
07 Basil, coriander and dill breadBake until browned and set.
08 · Cool before slicing
60 min
Use:
Move to a rack and cool for at least 60 minutes. Slice when the centre is cool.
Ready when: Slices hold together without a sticky raw band.
08 Basil, coriander and dill breadCool on a rack.

What to look for

Stage	Look / feel for	Needs attention
Prepare and hold the additions	The measured additions are ready with no loose surface water.
Mix and knead the dough	The dough is soft and elastic.
Let the dough rise	The dough is aerated and roughly doubled in size.
Fold in the prepared additions	The additions are spread through the dough without large clumps.
Shape two small rounds	The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Score and bake	The base is firm and browned, and the bread centre reaches about 95°C.
Cool before slicing	Slices hold together without a sticky raw band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified.	Develop the dough before adding solid inclusions and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking.	Check the thick bread centre away from cheese and keep the full cooling interval.

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two herb loaves, one cut with two slices showing green herbs throughout the crumb. — Basil, coriander and dill bread.

Recipe

Basil, coriander and dill bread

Two small olive-oil loaves with fresh basil, coriander and dill. Each herb is measured after removing tough stalks.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Olive oil	60 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Fresh basil	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh coriander	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh dill	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Allow: 280 min total; 40 min active

How do I make it?

Prepare and hold the additions
5–8 min
Remove tough stalks from the herbs, wash and dry them thoroughly, then weigh 10 g of each and chop.
Prepare all three herbs.
Ready when: The measured additions are ready with no loose surface water.
Mix and knead the dough
12–15 min
Mix the dough flour, water, oil, salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Mix and knead the dough.
Ready when: The dough is soft and elastic.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes.
Let the dough rise.
Ready when: The dough is aerated and roughly doubled in size.
Fold in the prepared additions
3–5 min
Spread the dough into a thick rectangle. Add all three chopped herbs and fold the sides inward, then knead gently just until distributed.
Fold in the chopped herbs.
Ready when: The additions are spread through the dough without large clumps.
Shape two small rounds
7–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Divide into two equal pieces, about 466 g each. Shape two rounds about 14 cm across and place them along the 40 cm direction of the tray, leaving at least 6 cm between them.
Shape two rounds.
Ready when: The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven
45–60 min
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Proof both rounds.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Score and bake
25–30 min
Cut two shallow slashes about 5 mm deep across each round. Bake for 25–30 minutes. Bake both rounds together. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Bake until browned and set.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool before slicing
60 min
Move to a rack and cool for at least 60 minutes. Slice when the centre is cool.
Cool on a rack.
Ready when: Slices hold together without a sticky raw band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified. Develop the dough before adding solid inclusions and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking. Check the thick bread centre away from cheese and keep the full cooling interval.

Useful recipe notes

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Basil, coriander and dill bread at a glance

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Baking time: 25–30 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled in size.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Olive oil	60 g	12%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Fresh basil	10 g	2%
Fresh coriander	10 g	2%
Fresh dill	10 g	2%

Ricotta and chive bread

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: International

180°C conventional.

International · White bread

Ricotta and chive bread

A soft tin loaf with ricotta, chives and olive oil. A loaf tin supports the tender dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Whole-milk ricotta	125 g	Spoon off any loose whey before weighing; do not press dry.
Dough	Fresh chives	10 g	Wash, dry and finely snip.
Handling	Olive oil for the tin	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 45–55 min

180°C conventional.

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Plan for: 395 min total; 40 min active

Method

01 · Prepare the ricotta and chives
5–8 min
Use: Whole-milk ricotta; Fresh chives
Spoon off loose whey from the ricotta before weighing 125 g. Wash, dry and snip the chives. Keep the ricotta chilled until mixing.
Ready when: The measured additions are ready with no loose surface water.
01 Ricotta and chive breadPrepare the ricotta and chives.
02 · Mix and knead the dairy dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast; Whole-milk ricotta; Fresh chives
Mix the dough flour, water, oil, salt and instant yeast with the ricotta and chives. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Ready when: The dough is soft and elastic; it remains slightly tacky from the cheese.
02 Ricotta and chive breadMix and knead the ricotta dough.
03 · Let the dough rise
60–120 min
Use:
Cover and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is aerated and roughly doubled in size.
03 Ricotta and chive breadLet the dough rise.
04 · Shape into the separately oiled tin
7–10 min
Use: Flour for shaping; Olive oil for the tin
Oil a 23×13×8 cm loaf tin with the separate tin oil. Use the shaping flour sparingly. Pat the dough into a rectangle, roll into a short log and place seam-side down in the tin.
Ready when: The dough is evenly shaped and supported without a loose seam.
04 Ricotta and chive breadShape one loaf in the oiled tin.
05 · Proof and heat the oven
45–90 min
Use:
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 180°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
05 Ricotta and chive breadProof the loaf in its tin.
06 · Bake until the bread centre is cooked
45–55 min
Use:
Bake for 45–55 minutes. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
06 Ricotta and chive breadBake until the centre is set.
07 · Cool briefly in the tin, then on a rack
90 min
Use:
Leave in the tin for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice when the centre is cool.
Ready when: Slices hold together without a sticky raw band.
07 Ricotta and chive breadCool the loaf on a rack.

What to look for

Stage	Look / feel for	Needs attention
Prepare the ricotta and chives	The measured additions are ready with no loose surface water.
Mix and knead the dairy dough	The dough is soft and elastic; it remains slightly tacky from the cheese.
Let the dough rise	The dough is aerated and roughly doubled in size.
Shape into the separately oiled tin	The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Bake until the bread centre is cooked	The base is firm and browned, and the bread centre reaches about 93°C.
Cool briefly in the tin, then on a rack	Slices hold together without a sticky raw band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified.	Mix the ricotta and chives into the dough from the start, knead until elastic, and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking.	Probe the thickest bread centre and allow the full cooling interval before slicing.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A cut ricotta and chive loaf with two slices showing its tender, herb-flecked crumb. — Ricotta and chive bread.

Recipe

Ricotta and chive bread

A soft tin loaf with ricotta, chives and olive oil. A loaf tin supports the tender dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Whole-milk ricotta	125 g	Spoon off any loose whey before weighing; do not press dry.
Dough	Fresh chives	10 g	Wash, dry and finely snip.
Handling	Olive oil for the tin	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Allow: 395 min total; 40 min active

How do I make it?

Prepare the ricotta and chives
5–8 min
Spoon off loose whey from the ricotta before weighing 125 g. Wash, dry and snip the chives. Keep the ricotta chilled until mixing.
Prepare the ricotta and chives.
Ready when: The measured additions are ready with no loose surface water.
Mix and knead the dairy dough
12–15 min
Mix the dough flour, water, oil, salt and instant yeast with the ricotta and chives. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Mix and knead the ricotta dough.
Ready when: The dough is soft and elastic; it remains slightly tacky from the cheese.
Let the dough rise
60–120 min
Cover and leave at 22–24°C for 60–120 minutes.
Let the dough rise.
Ready when: The dough is aerated and roughly doubled in size.
Shape into the separately oiled tin
7–10 min
Oil a 23×13×8 cm loaf tin with the separate tin oil. Use the shaping flour sparingly. Pat the dough into a rectangle, roll into a short log and place seam-side down in the tin.
Shape one loaf in the oiled tin.
Ready when: The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven
45–90 min
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 180°C conventional during the final 20 minutes.
Proof the loaf in its tin.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Bake until the bread centre is cooked
45–55 min
Bake for 45–55 minutes. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Bake until the centre is set.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
Cool briefly in the tin, then on a rack
90 min
Leave in the tin for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice when the centre is cool.
Cool the loaf on a rack.
Ready when: Slices hold together without a sticky raw band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified. Mix the ricotta and chives into the dough from the start, knead until elastic, and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking. Probe the thickest bread centre and allow the full cooling interval before slicing.

Useful recipe notes

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Ricotta and chive bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is aerated and roughly doubled in size.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Olive oil	50 g	10%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Whole-milk ricotta	125 g	25%
Fresh chives	10 g	2%

Pepper, onion and basil loaves

Makes: 3 small loaves, about 18 slices total
Heat: 200°C conventional
Baking time: 35–45 min
Cuisine / style: International

200°C conventional; three food-safe moulds on one tray.

International · White bread

Pepper, onion and basil loaves

Three small round loaves with cooked red pepper, onion and fresh basil. Cool the vegetables before folding them into the developed butter dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Unsalted butter	50 g	Softened.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Inclusions	Peeled onion	150 g	Edible weight; chop into 5 mm pieces.
Inclusions	Red pepper	225 g	Deseeded edible weight; chop into 5 mm pieces.
Inclusions	Olive oil for the vegetables	15 g
Inclusions	Fresh basil leaves	15 g	Wash, dry thoroughly and chop.
Handling	Flour for shaping	20 g	Use sparingly.
Handling	Butter for the moulds	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Wide frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Shallow cooling dish	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Three food-safe round metal bread moulds	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
12 cm internal diameter×10 cm high	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 35–45 min

200°C conventional; three food-safe moulds on one tray.

Makes: 3 small loaves, about 18 slices total
Heat: 200°C conventional
Plan for: 365 min total; 70 min active

Method

01 · Mix and knead the butter-enriched dough
15–20 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Unsalted butter
Mix the flour, water, salt and yeast until evenly moistened. Work in the softened butter and knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough becomes smooth and elastic, with all butter incorporated.
01 Mix KneadKnead until the butter dough is smooth and elastic.
02 · Let the dough rise while preparing the vegetables
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes. Prepare and cool the vegetables in the next step during this rise.
Ready when: The dough is aerated and roughly doubled.
02 Bulk RiseCover and let the plain dough rise until aerated and roughly doubled.
03 · Cook and cool vegetables; prepare basil separately
40–55 min
Use: Peeled onion; Red pepper; Olive oil for the vegetables; Fresh basil leaves
Heat the 15 g olive oil in a wide frying pan over medium heat. Add the chopped onion and pepper and cook for 12–18 minutes, stirring often, until tender and no free liquid remains. Spread in a shallow dish and cool completely for 20–30 minutes. Wash, dry and chop the basil while they cool.
Ready when: The vegetables are tender and dry on the surface, with no pooled liquid; they are cool before touching the dough.
03 Cook Cool VegetablesCook the diced vegetables until tender and dry, then cool them with the basil held separately.
04 · Fold cooled vegetables and basil into the dough
8–10 min
Use: Peeled onion; Red pepper; Olive oil for the vegetables; Fresh basil leaves
Gently spread the risen dough into a thick rectangle. Add all the cooled vegetables and basil, fold the edges over and work with a scraper until evenly dispersed.
Ready when: The dough holds the additions without wet pockets or loose piles of vegetables.
04 IncorporateFold all the cooled vegetables and chopped basil into the risen dough.
05 · Weigh and divide into three lined metal moulds
12–15 min
Use: Butter for the moulds; Flour for shaping
Butter and line three food-safe round metal bread moulds, each 12 cm internal diameter and 10 cm high. Use the shaping flour sparingly. Weigh the finished dough and divide into three equal pieces. Gather each into a round and place seam-side down in a mould. Set the moulds on a 30×40 cm tray in a two-plus-one arrangement with gaps.
Ready when: Each mould contains one equal portion with clear space above for expansion.
05 ShapeDivide the assembled dough equally between three lined metal moulds.
06 · Proof and heat the oven
60–90 min
Use:
Cover loosely and leave at 22–24°C for 60–90 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: All three portions are puffy and a light fingertip dent returns slowly; the dough remains below the rims.
06 ProofLet all three portions become puffy while remaining below the rims.
07 · Bake the three moulds together
35–45 min
Use:
Bake the tray on a lower-middle rack for 35–45 minutes. Cover loosely with foil if exposed herbs colour early. Probe the thickest bread in each loaf, away from a vegetable piece.
Ready when: The tops and bases are browned and firm, and all bread centres reach about 95°C.
07 BakeBake all three loaves until browned and cooked through.
08 · Release and cool fully
90 min
Use:
Leave in the moulds for 10 minutes, then turn out, remove the paper and cool on a rack for at least 80 minutes more.
Ready when: The crumb is set and cool enough to slice cleanly.
08 CoolRemove the moulds and paper, then cool the loaves on a rack.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the butter-enriched dough	The dough becomes smooth and elastic, with all butter incorporated.
Let the dough rise while preparing the vegetables	The dough is aerated and roughly doubled.
Cook and cool vegetables; prepare basil separately	The vegetables are tender and dry on the surface, with no pooled liquid; they are cool before touching the dough.
Fold cooled vegetables and basil into the dough	The dough holds the additions without wet pockets or loose piles of vegetables.
Weigh and divide into three lined metal moulds	Each mould contains one equal portion with clear space above for expansion.
Proof and heat the oven	All three portions are puffy and a light fingertip dent returns slowly; the dough remains below the rims.
Bake the three moulds together	The tops and bases are browned and firm, and all bread centres reach about 95°C.
Release and cool fully	The crumb is set and cool enough to slice cleanly.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough turns slippery after adding vegetables.	The vegetables were wet or still warm.	Let the dough rest briefly, then fold gently with a scraper; avoid adding large amounts of flour.	Cook away free liquid and cool the vegetables completely.
One loaf is less cooked than the others.	The moulds have uneven oven exposure or unequal portions.	Remove cooked loaves and continue baking the remaining loaf to the bread-centre cue.	Weigh equal portions, leave gaps and check all three centres.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking. Use within 2 days or freeze for up to 1 month. Reheat until hot through.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two whole golden cylindrical vegetable loaves stand behind a third cut loaf and two matching slices showing red pepper, onion and basil through the crumb. — Three pepper, onion and basil loaves, with two slices cut from one.

Recipe

Pepper, onion and basil loaves

Three small round loaves with cooked red pepper, onion and fresh basil. Cool the vegetables before folding them into the developed butter dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Unsalted butter	50 g	Softened.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Inclusions	Peeled onion	150 g	Edible weight; chop into 5 mm pieces.
Inclusions	Red pepper	225 g	Deseeded edible weight; chop into 5 mm pieces.
Inclusions	Olive oil for the vegetables	15 g
Inclusions	Fresh basil leaves	15 g	Wash, dry thoroughly and chop.
Handling	Flour for shaping	20 g	Use sparingly.
Handling	Butter for the moulds	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Wide frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Shallow cooling dish	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Three food-safe round metal bread moulds	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
12 cm internal diameter×10 cm high	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 3 small loaves, about 18 slices total
Heat: 200°C conventional
Allow: 365 min total; 70 min active

How do I make it?

Mix and knead the butter-enriched dough
15–20 min
Mix the flour, water, salt and yeast until evenly moistened. Work in the softened butter and knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead until the butter dough is smooth and elastic.
Ready when: The dough becomes smooth and elastic, with all butter incorporated.
Let the dough rise while preparing the vegetables
60–90 min
Cover and leave at 22–24°C for 60–90 minutes. Prepare and cool the vegetables in the next step during this rise.
Cover and let the plain dough rise until aerated and roughly doubled.
Ready when: The dough is aerated and roughly doubled.
Cook and cool vegetables; prepare basil separately
40–55 min
Heat the 15 g olive oil in a wide frying pan over medium heat. Add the chopped onion and pepper and cook for 12–18 minutes, stirring often, until tender and no free liquid remains. Spread in a shallow dish and cool completely for 20–30 minutes. Wash, dry and chop the basil while they cool.
Cook the diced vegetables until tender and dry, then cool them with the basil held separately.
Ready when: The vegetables are tender and dry on the surface, with no pooled liquid; they are cool before touching the dough.
Fold cooled vegetables and basil into the dough
8–10 min
Gently spread the risen dough into a thick rectangle. Add all the cooled vegetables and basil, fold the edges over and work with a scraper until evenly dispersed.
Fold all the cooled vegetables and chopped basil into the risen dough.
Ready when: The dough holds the additions without wet pockets or loose piles of vegetables.
Weigh and divide into three lined metal moulds
12–15 min
Butter and line three food-safe round metal bread moulds, each 12 cm internal diameter and 10 cm high. Use the shaping flour sparingly. Weigh the finished dough and divide into three equal pieces. Gather each into a round and place seam-side down in a mould. Set the moulds on a 30×40 cm tray in a two-plus-one arrangement with gaps.
Divide the assembled dough equally between three lined metal moulds.
Ready when: Each mould contains one equal portion with clear space above for expansion.
Proof and heat the oven
60–90 min
Cover loosely and leave at 22–24°C for 60–90 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Let all three portions become puffy while remaining below the rims.
Ready when: All three portions are puffy and a light fingertip dent returns slowly; the dough remains below the rims.
Bake the three moulds together
35–45 min
Bake the tray on a lower-middle rack for 35–45 minutes. Cover loosely with foil if exposed herbs colour early. Probe the thickest bread in each loaf, away from a vegetable piece.
Bake all three loaves until browned and cooked through.
Ready when: The tops and bases are browned and firm, and all bread centres reach about 95°C.
Release and cool fully
90 min
Leave in the moulds for 10 minutes, then turn out, remove the paper and cool on a rack for at least 80 minutes more.
Remove the moulds and paper, then cool the loaves on a rack.
Ready when: The crumb is set and cool enough to slice cleanly.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough turns slippery after adding vegetables.	The vegetables were wet or still warm.	Let the dough rest briefly, then fold gently with a scraper; avoid adding large amounts of flour. Cook away free liquid and cool the vegetables completely.
One loaf is less cooked than the others.	The moulds have uneven oven exposure or unequal portions.	Remove cooked loaves and continue baking the remaining loaf to the bread-centre cue. Weigh equal portions, leave gaps and check all three centres.

Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking. Use within 2 days or freeze for up to 1 month. Reheat until hot through.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Pepper, onion and basil loaves at a glance

Makes: 3 small loaves, about 18 slices total
Heat: 200°C conventional
Baking time: 35–45 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Unsalted butter	50 g	10%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%

Method

01 · Autolyse

02 · Mix

03 · Fold and bulk

04 · Divide and shape

05 · Proof

06 · Preheat during proof

07 · Load and bake

08 · Cool

What to look for

Troubleshooting

Recipe notes

How do I make it?

Rest the flour and water

Mix the dough

Fold and let rise

Shape the loaves

Let the loaves rise

Heat the oven and pots

Bake the bread

Let it cool

What can go wrong, and how can I fix it?

Same-day white bread at a glance

Method

01 · Autolyse

02 · Mix

03 · Fold and bulk

04 · Divide and shape

05 · Proof

06 · Preheat during proof

07 · Load and bake

08 · Cool

What to look for

Troubleshooting

Recipe notes

How do I make it?

Rest the flour and water

Mix the dough

Fold and let rise

Shape the loaves

Let the loaves rise

Heat the oven and pots

Bake the bread

Let it cool

What can go wrong, and how can I fix it?

Overnight White Bread at a glance

Method

01 · Autolyse

02 · Mix

03 · Fold and bulk

04 · Divide and shape

05 · Workday proof

06 · Preheat during proof

07 · Load and bake

08 · Cool

What to look for

Troubleshooting

Recipe notes

How do I make it?

Rest the flour and water

Mix the dough

Fold and let rise

Shape the loaves

Chill, then finish rising

Heat the oven and pots

Bake the bread

Let it cool

What can go wrong, and how can I fix it?

Overnight white bread with a refrigerated final rise at a glance

Method

01 · Build poolish

02 · Mix final dough

03 · Fold and bulk

04 · Divide and shape

05 · Proof

06 · Preheat during proof

07 · Load and bake

08 · Cool

What to look for

Troubleshooting