Side Dishes
This all bread recipe delivers the ultimate dual-texture loaf—crispy, golden crust and a light, airy crumb—using just five core ingredients and a foolproof method. The secret lies in precise hydration and controlled fermentation, which transform simple flour and yeast into artisan-quality bread without requiring special equipment.
I've baked hundreds of loaves perfecting this technique, and it never fails to impress even skeptical bread skeptics.
What sets this recipe apart is its versatility—you can shape it into a classic baguette, a rustic boules, or even a dinner roll, all from the same dough. The 30-minute prep followed by a 2-hour rise (or overnight for deeper flavor) makes it perfect for beginners while delivering professional results.
We'll focus on achieving that prized contrast between the shatteringly crisp crust and tender interior that keeps slices soft for days.
The process begins with a simple mix of flour, water, yeast, and salt, but the magic happens during proofing and baking. Steam in the oven creates that signature crust, while proper shaping determines the final texture.
Whether you're making bread for sandwiches, toast, or simply the joy of homemade baking, this recipe delivers consistent, restaurant-quality results every time.
Once baked, this loaf stays fresh for 5 days at room temperature or can be frozen for up to 3 months—perfect for meal prep or gifting. The method also adapts easily to whole wheat, rye, or gluten-free flours for custom variations. Let's get started on your first perfect loaf.
Ingredients for all bread
Five ingredients transform into a loaf with restaurant-quality contrast—crisp crust and airy interior.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein for structure and crust |
| Active Dry Yeast 🍞 | ½ tsp | Freshly opened for potency |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Cold Water 💧 | 2 ½ cups | Chilled for optimal hydration |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough elasticity and crust |
| Cornmeal 🌽 | ¼ cup | For dusting and crust texture |
| Ice Water ❄️ | ½ cup | For final dough adjustment |
| Coarse Sea Salt 🧂 | 1 tbsp | For crust sprinkling |
The bread flour is non-negotiable here—King Arthur or Caputo deliver that perfect balance of protein and gluten development for that shatteringly crisp crust. Bulk bins at Whole Foods or King Arthur's website are my go-tos for quality flour, but any high-protein bread flour works. The yeast? Freshly opened is key—check the date on that package. Trader Joe's usually has it at a good price, but avoid the canister that's been sitting in the store for months. For the water, cold is crucial—room temperature water activates the yeast too quickly, leading to a dense loaf. I always measure it after chilling for 30 minutes in the fridge.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close—it's the gluten that creates that signature texture. Running low on yeast? Active dry yeast is interchangeable with instant yeast—just dissolve it in the water first. The olive oil matters too—use something fruity and peppery like California Olive Ranch or Colavita. For the cornmeal, stone-ground is ideal for texture, but regular works in a pinch. The ice water is your secret weapon for controlling the final dough temperature—aim for 78-80°F before shaping. Too warm, and your loaf will rise too fast and collapse.
Store-bought yeast loses potency fast, so keep it in the freezer for up to 6 months if you're not baking weekly. The flour? Air-tight container in a cool, dark place keeps it fresh for 6-12 months. Once your loaf is baked, cool completely on a wire rack—this prevents soggy bread. For that signature crust, steam is everything—place a baking sheet on the oven rack before preheating. The loaf stays fresh for 5 days at room temperature, but freeze slices for up to 3 months if you want to extend shelf life. I always make a double batch—one for eating, one for freezing.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this mix—just flour, yeast, salt, water, and a drizzle of olive oil. No kneading, no waiting around, no stress. The yeast does all the work while I sip my coffee, and honestly? That’s my kind of magic.
- Crusty Core: That olive oil in the dough? It’s the secret to a crust so golden it looks like it came from a bakery, but with a soft, pillowy center that’s ridiculously satisfying. Between us, I’ve burned more than one loaf trying to replicate it—this way, it’s foolproof.
- Meal Prep MVP: Slice it, freeze it, toast it later. This bread keeps for days, whether I’m wrapping sandwiches for lunch or making garlic toast at midnight. (Yes, even on a Tuesday night.) It’s my go-to for when I need something reliable that doesn’t skimp on flavor.
- Pantry Staple: Five ingredients, zero guilt. Bread flour and yeast last forever, and a little olive oil stretches further than you’d think. I’ve made this for date nights, lazy Sundays, and even as a side for my picky teen—no complaints, just empty plates.
Step-by-step instructions for all bread recipe: crusty crown and airy crumb in one bake
This method delivers bakery-quality results with minimal effort—crispy crust and tender crumb in a single bake.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 2.5 cups cold water with the 0.5 tsp active dry yeast and 1.5 tsp diamond crystal kosher salt. Let this sit for 5 minutes until the yeast begins to foam and bubble—this confirms it's active. If it doesn't foam, your yeast may be old, and you'll need to start over.
Add the 4 cups bread flour and 2 tbsp extra-virgin olive oil to the bowl. Using a wooden spoon or your hands, stir until a shaggy dough forms. The cold water will help control gluten development, giving you that perfect balance of structure and tenderness. Avoid overmixing at this stage—just combine until everything comes together into a rough mass.
Knead Until Elastic and Smooth
Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with a dough hook on medium speed for 5-6 minutes. You're looking for a dough that's smooth, elastic, and springs back slowly when poked. This kneading develops gluten, which gives the bread its structure and that satisfying chew.
If the dough feels too sticky, add 1 tablespoon of the 4 cups bread flour at a time until it's just manageable. The dough should be soft but not wet—think of it like playdough that holds its shape when pressed gently. Once you reach this texture, cover the dough with a clean kitchen towel and let it rest for 1 hour at room temperature. This resting period allows the gluten to relax, making it easier to shape later.
Shape and Proof the Dough
After the dough has rested, divide it into 4 equal portions (about 1 pound each). Shape each portion into a round loaf by pulling the dough toward you and sealing the seam tightly. Place the shaped loaves seam-side up on a baking sheet dusted with 0.25 cup cornmeal. This dusting prevents sticking and adds a subtle crunch to the crust.
Cover the loaves loosely with the kitchen towel and let them proof for 1-2 hours until they've nearly doubled in size. You'll know they're ready when the dough feels light and springs back slowly when pressed gently. The proofing stage is crucial—it's where the yeast ferments and creates those air pockets that give bread its airy crumb. Don't rush this step; patience here ensures a perfect rise.
Score and Bake for Maximum Crisp
Preheat your oven to 425°F with a baking stone or inverted baking sheet on the middle rack. This high heat is key to achieving that crispy crust. Once the oven is fully preheated, score the top of each loaf with a sharp razor or serrated knife, making a ½-inch deep cross. This not only looks beautiful but also allows the bread to expand properly during baking.
Bake the loaves for 25-30 minutes until they're deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-200°F. As soon as they're done, brush the tops with 0.5 cup ice water and sprinkle generously with 1 tbsp coarse sea salt. This step creates that iconic crusty exterior while keeping the interior moist and tender.
Cool and Serve for Perfect Texture
Let the bread cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the steam inside the bread to escape, preventing a gummy texture. The longer you wait, the better the texture—trust me, it's worth it. Once cooled, slice the bread and serve it fresh for that perfect balance of crispy crust and airy crumb.
This all bread recipe is incredibly versatile—use it for sandwiches, toast, or even as a side dish. The high-protein bread flour ensures a sturdy structure, while the olive oil adds richness and elasticity. The cornmeal dusting and coarse sea salt finishing touch elevate it from homemade to bakery-quality in just one bake.
Pro Tips For Making All Bread
- Weigh Your Flour: Bread flour is deceptive—scooping it straight from the bag packs in air, making your dough too stiff. Use a kitchen scale for accuracy, and spoon the flour into your mixing bowl, then level it off. I learned this the hard way when my first loaf turned out dense and chewy—turns out, 500g of "scooped" flour isn’t the same as 500g of weighed flour.
- Bloom the Yeast in Warm Water: Skip the dry yeast-to-flour mix—activate it first in warm water (around 105°F/40°C) with a pinch of sugar or a splash of olive oil. This ensures it’s lively before mixing, which cuts fermentation time and guarantees a rise. I was skeptical until I tried it; now, my dough doubles faster and tastes fresher.
- Salt the Water First: Dissolve the kosher salt in the cold water before adding it to the flour—this ensures even distribution. If you add it later, you’ll end up with pockets of unsalted dough, and your bread will taste unevenly seasoned. (Yes, even if you’re impatient like me.)
- Use Olive Oil for Sticky Dough: Toss the shaped dough in a bowl with a tablespoon of extra-virgin olive oil before proofing—it prevents sticking and adds a subtle richness. I used to dust with flour, but the oil makes the crust shinier and the crumb softer. It’s not just a hack; it’s a game-changer for handling.
Regional styles of this all bread
French Baguette Magic
For a classic baguette, shape your dough into a long, tapered loaf about 20 inches long before proofing. Dust it with rye flour instead of cornmeal for that authentic French touch. Bake at 450°F for 20-25 minutes with steam from a metal bowl of boiling water on the oven rack.
The high heat creates that signature crispy crust while keeping the interior light. I love adding a pinch of sugar to the dough for a subtle sweetness—just ½ teaspoon per loaf. 🥖
Italian Ciabatta Crunch
Ciabatta thrives on high hydration—add ½ cup extra water to your dough for a lighter, airier crumb. Shape it into a flat, oval loaf with dimples pressed into the top before proofing.
Bake at 425°F for 20 minutes, then finish with a sprinkle of coarse sea salt and fresh rosemary for an Italian-inspired twist. The dimples create pockets perfect for soaking up olive oil or dipping into soups.
I often use a wooden spoon to press the dimples for that rustic look. 🌿
German Pretzel Perfection
Transform your dough into pretzels by shaping it into 12-inch ropes and twisting them into classic pretzel shapes. Before baking, boil them in water with 2 tablespoons baking soda and 1 tablespoon salt for 30 seconds to create that iconic shiny crust.
Bake at 450°F for 12-15 minutes until golden brown. Finish with coarse sea salt and melted butter for a sweet-salty balance. This method works for both soft pretzels and hard pretzels—just adjust baking time accordingly. 🥨
Southern Cornbread Twist
Swap out the yeast for 1 tablespoon baking powder and 1 tablespoon baking soda to make a quick-bread version. Add 1 cup cornmeal and ½ cup buttermilk to the dough for a moist, crumbly texture. Shape into a round loaf and bake at 375°F for 20-25 minutes.
Top with honey butter or chopped herbs for a Southern-inspired bread. This version is perfect for cornbread lovers who want a bread-like texture. 🌽
Mexican Bolillo Bread
Bolillo is a soft, slightly sweet bread perfect for tacos or sandwiches. Shape your dough into oval loaves and bake at 375°F for 18-20 minutes until golden. Add 2 tablespoons sugar and 1 teaspoon cinnamon to the dough for a subtle sweetness.
Brush the baked loaves with melted butter while still warm for extra tenderness. This bread stays soft for days, making it ideal for meal prep. 🌯
Japanese Milk Bread
For a soft, fluffy milk bread, replace ½ cup of water with ½ cup warm milk and add 2 tablespoons sugar to the dough. Shape into small loaves and bake at 350°F for 25-30 minutes. The milk adds richness, while the sugar enhances browning.
Brush the baked loaves with butter while warm for a tender crust. This bread is perfect for toast or sandwiches and stays fresh for 4-5 days. 🥖
Nutrition facts
Frequently asked questions
Why does my bread turn out dense instead of light and airy?
Dense bread usually means over-kneading or under-proofing. Knead just until the dough is smooth and elastic (8-10 minutes by hand), and proof until it nearly doubles in size. Cold water also helps—room temperature water activates yeast too quickly, leading to dense results. Try using cold water and letting the dough rest for 1 hour before shaping.
Can I make this recipe without a stand mixer?
This recipe is designed for hand-kneading. Just work the dough on a lightly floured surface for 8-10 minutes until it's smooth and springs back when poked. The key is patience—don't rush the kneading, as it develops the gluten that gives bread its structure. A wooden spoon helps mix the initial ingredients if you prefer minimal handling.
How do I know when the bread is fully baked?
Look for three signs: deep golden brown crust, a hollow sound when tapped on the bottom, and an internal temperature of 190-200°F. A toothpick inserted should come out clean or with just a few crumbs. The crust should be crispy enough to shatter slightly when broken—this means the steam inside has fully escaped during cooling.
Can I substitute bread flour with all-purpose flour?
You can, but expect a slightly denser crumb and less crispy crust. For best results, add 1 tablespoon vital wheat gluten per cup of all-purpose flour to mimic bread flour's protein content. The gluten is what creates that satisfying chew and airy texture. If you're short on time, it's a decent workaround, but bread flour delivers the most professional results.
Why does my crust crack or split during baking?
This usually happens when the dough rises too quickly or isn't scored properly. Let the dough proof slowly at room temperature (about 1-2 hours) and score it with a sharp razor before baking to control expansion. The score should be ½-inch deep—this guides the bread's rise and prevents random cracks. Also, ensure your oven has enough steam (place a baking sheet on the rack before preheating).