Table of Contents

Mastering the Everyday: Alton Brown’s Basic Bread

There’s something primal and deeply satisfying about baking bread. I remember as a child, my grandmother, a woman of few words but boundless love, would always have a loaf cooling on the windowsill. The aroma of yeast and baking flour filled her small kitchen, a fragrant promise of the simple joys to come. That warm, crusty slice, slathered with butter, was pure comfort, a tangible expression of home. It’s a memory that fuels my passion for baking to this day, and it’s why I’m so excited to share this recipe with you.

Recipe Overview

Prep Time: 30 minutes + 8-12 hours
Cook Time: 50-60 minutes
Total Time: 9 hours 20 minutes – 13 hours 30 minutes
Servings: 10
Yield: 1 loaf
Dietary Type: Vegetarian

Ingredients

1 lb bread flour, plus extra for shaping
1 teaspoon instant fast rising yeast
2 teaspoons honey
10 ounces filtered water
2 teaspoons kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch

Equipment Needed

Straight-sided container
Stand mixer with dough hook attachment
Shallow pan
Large straight-sided container
Pizza peel or sheet pan
Unglazed terra cotta dish
Cooling rack

Instructions

Creating the Pre-Ferment: In a straight-sided container, combine 5 ounces of the bread flour, 1/4 teaspoon of the instant fast rising yeast, all of the honey, and all of the filtered water. Cover loosely and refrigerate for 8 to 12 hours. This pre-ferment, or poolish, is the secret to a complex flavor and airy texture.
Mixing the Dough: In the bowl of a stand mixer, place the remaining 11 ounces of bread flour, remaining yeast, and all the kosher salt. Add the pre-ferment from the refrigerator.
Initial Kneading: Using the dough hook attachment, knead the mixture on low speed for 2 to 3 minutes, just until it comes together. The dough will appear shaggy at this point.
Resting Period (Autolyse): Cover the dough in the bowl with a kitchen towel and allow it to rest for 20 minutes. This rest period, known as autolyse, allows the flour to fully hydrate, resulting in a more extensible dough.
Final Kneading: After the 20-minute rest, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through (the windowpane test). The dough will be sticky, but not unmanageable. It should be tacky to the touch, but not leave large amounts on your hands.
Preparing the Oven Environment: While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven. This will create a humid environment essential for a good rise and crust.
First Rise (Bulk Fermentation): Grease the inside of a large straight-sided container with vegetable oil. Place the dough ball into the container and set on the rack above the pan of water in the oven. Allow to rise until doubled in size, approximately 1 to 2 hours. Keep a close eye on it, as the warmth from the water pan may speed up the process.
Shaping the Dough (First Fold): Once the dough has doubled in size, turn it onto a countertop. Lightly dust your hands with flour, and press the dough out with your knuckles; then fold one side in towards the middle of the mass, and then the other, as if you were making a tri-fold wallet.
Shaping the Dough (Second Fold): Repeat the folding process a second time. This folding technique helps develop strength and structure in the dough.
Resting Period (Second Rest): Cover the dough with a kitchen towel and allow to rest for another 10 minutes. This allows the gluten to relax after the folding.
Final Shaping: Flatten the dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. This creates surface tension, which is key to a beautifully risen loaf.
Rounding the Dough: Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. This helps to create a smooth, round ball.
Proofing: Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it. This is a critical step, so be patient!
Preheating the Oven: Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F. This acts as a baking stone, providing even heat to the bottom of the loaf.
Preparing the Starch Wash: Combine the 1/3 cup of water and the cornstarch in a small bowl, whisking until smooth.
Applying the Starch Wash and Scoring: Uncover the dough and brush the surface with the cornstarch mixture. This will give the bread a beautiful, glossy crust. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Scoring allows the bread to expand properly in the oven.
Baking: Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes.
Checking for Doneness: Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack. An instant-read thermometer is your best friend here.
Cooling: Allow the bread to sit for 30 minutes before slicing. This allows the internal structure to set properly, preventing a gummy texture.

Expert Tips & Tricks

Temperature is Key: The water temperature for the pre-ferment should be cool to the touch. Warmer water can accelerate the fermentation process too quickly.
Don’t Over-Knead: Over-kneading can result in a tough loaf. Pay attention to the texture and stop kneading when the dough passes the windowpane test.
Adjust Rising Time: The rising time can vary depending on the temperature of your kitchen. A warmer environment will accelerate the process.
Scoring Matters: Experiment with different scoring patterns to create visually appealing loaves. A sharp lame or serrated knife works best.
Listen to Your Bread: As the bread bakes, listen for a hollow sound when you tap the bottom. This is an indication that it’s done.

Serving & Storage Suggestions

Serve this bread warm, sliced with butter, alongside soups, stews, or salads. It’s also fantastic for sandwiches and toast. To store, wrap the cooled loaf tightly in plastic wrap or place it in a bread bag at room temperature for up to 3 days. For longer storage, freeze the loaf whole or sliced for up to 2 months. Thaw at room temperature before serving. To refresh a day-old loaf, lightly mist it with water and bake in a preheated 350°F oven for 5-10 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	179.2 kcal	N/A
Fat	0.5 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	355.1 mg	14%
Carbohydrates	37.8 g	12%
Fiber	1.4 g	5%
Sugars	1.3 g	N/A
Protein	5 g	9%

Variations & Substitutions

Whole Wheat Bread: Substitute up to 50% of the bread flour with whole wheat flour for a nuttier flavor and denser texture.
Herb Bread: Add 2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or oregano, to the dough during the final kneading.
Olive Bread: Incorporate 1/2 cup of chopped olives (kalamata or green) into the dough during the final kneading.
Seeded Bread: Sprinkle the top of the loaf with sesame seeds, poppy seeds, or sunflower seeds before baking.
Garlic Bread: Brush the baked loaf with garlic-infused olive oil immediately after removing it from the oven.

FAQs (Frequently Asked Questions)

Q: Why is there a pre-ferment in this recipe?

A: The pre-ferment, or poolish, adds complexity of flavor and contributes to a lighter, more airy texture.

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, but you’ll need to proof the active dry yeast in warm water with a pinch of sugar for 5-10 minutes before adding it to the flour.

Q: My dough isn’t rising, what could be the problem?

A: The yeast may be old or the environment may be too cold. Ensure your yeast is fresh and try placing the dough in a slightly warmer location.

Q: The crust of my bread is too hard. How can I prevent this?

A: Try reducing the baking time slightly or covering the loaf loosely with foil during the last 15-20 minutes of baking.

Q: Can I make this dough ahead of time and bake it later?

A: Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before shaping and proofing.

Final Thoughts

This recipe is more than just a set of instructions; it’s an invitation to connect with the ancient art of bread baking. Don’t be intimidated by the seemingly complex steps. Take your time, enjoy the process, and let the aroma of freshly baked bread fill your home. I encourage you to experiment with variations, share your creations, and most importantly, savor the simple pleasure of a homemade loaf. Pair it with a hearty soup or a simple salad for a truly satisfying meal. Happy baking!

Alton Browns Basic Bread Recipe