Basic Bread Draft

How I make it

Dough

1. In a bowl, add the yeast and sugar to the flour.

2. Start mixing from the center, with a spoon at first, adding the water gradually. Stop adding water once all the flour is absorbed and the dough is fairly sticky.

3. Add the salt.

4. Flour your hands and start kneading. After a minute or two, turn the dough out onto a floured surface and keep kneading there.

5. Fold, press and push the dough over and over. Knead for at least 8 minutes. If the dough is very sticky, flour your hands and the dough a little more.

6. Return the dough to the bowl and cover with a damp towel or plastic wrap. Refrigerate overnight.

7. Take the dough out of the fridge and let it come to room temperature.

Shaping and baking

1. Punch down the dough to release the air. Knead for another minute or two.

2. Divide the dough in two and shape each half into a long loaf or a round ball.

3. Place the loaves on a baking sheet lined with generously floured parchment paper.

4. Cut 4 slashes in each loaf with a sharp knife, about 1/2 inch (1 cm) deep. Leave in a warm place for about 20 minutes.

5. Stroke the loaves with wet hands.

6. Bake in an oven preheated to 400°F (200°C) for about 35 minutes.

7. Check for doneness. Turn a loaf over and tap the bottom; if it sounds hollow, the bread is done. The inside of the loaf should read 200°F (94°C).

What I've learned

• When I'm in a hurry, I let the dough rise in a warm, draft-free spot until doubled instead of overnight in the fridge.
• With a stand mixer, I do the whole dough stage in the mixer bowl with the dough hook. It's very convenient.
• Dusting the parchment with fine cornmeal gives a rustic look and a crust with more texture.
• Stroking the loaves with wet hands before baking is what gives a crackly crust.
• After wetting the loaves, I sometimes sprinkle them with oats, bran, flaxseed or a little fine cornmeal.