Crystal Bread
Introducing Crystal Bread, your new go-to for mouthwatering sandwiches! With its delightful golden crust that crackles just right and a light, fluffy center, this bread is a dream for anyone who prefers a soft bite. Crafted with simple ingredients like high-quality flour and a touch of yeast, you'll love how easy it is to whip up this crowd-pleaser in your own kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water (240 ml)
🫙Pantry Staples(3)
- flour (125 g)
- oil
- yeast (15 ml)
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Mix the flour, yeast, and warm water together.
- 2
Let the mixture rest for 10 minutes.
- 3
Add salt and oil, then fold the dough in the bowl.
- 4
Let the dough rest for another 10 minutes.
- 5
Repeat the folding and resting process two more times for a total of 30 minutes.
- 6
Allow the dough to ferment in a warm place for 45 minutes until it nearly doubles in size.
- 7
Transfer the dough onto a floured surface and cut it into 4 rectangles without deflating.
- 8
Bake in the oven, adding steam if possible.
💡 Pro Tips
- ✓Heat your water to exactly 100-110°F for yeast activation because temperatures above 120°F will kill the yeast cells, while below 95°F slows fermentation significantly.technique100-110°F
- ✓Add salt after the initial 10-minute autolyse because salt inhibits gluten formation by competing for water molecules and can slow yeast activity by up to 15%.timing15% yeast inhibition
- ✓Use the coil fold technique during resting periods - stretch dough from underneath and fold over itself in 4 directions to build gluten structure without overworking.technique
- ✓Create steam by placing a metal pan on the oven floor and adding 1 cup boiling water when loading bread, as steam prevents crust formation for the first 15 minutes allowing maximum oven spring.equipment1 cup water, 15 minutes
- ✓Maintain dough temperature at 75-78°F during bulk fermentation because every 10°F increase doubles fermentation speed, affecting final texture and flavor development.timing75-78°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Crystal Bread
Introducing Crystal Bread, your new go-to for mouthwatering sandwiches! With its delightful golden crust that crackles just right and a light, fluffy center, this bread is a dream for anyone who prefers a soft bite. Crafted with simple ingredients like high-quality flour and a touch of yeast, you'll love how easy it is to whip up this crowd-pleaser in your own kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water (240 ml)
🫙Pantry Staples(3)
- flour (125 g)
- oil
- yeast (15 ml)
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Mix the flour, yeast, and warm water together.
- 2
Let the mixture rest for 10 minutes.
- 3
Add salt and oil, then fold the dough in the bowl.
- 4
Let the dough rest for another 10 minutes.
- 5
Repeat the folding and resting process two more times for a total of 30 minutes.
- 6
Allow the dough to ferment in a warm place for 45 minutes until it nearly doubles in size.
- 7
Transfer the dough onto a floured surface and cut it into 4 rectangles without deflating.
- 8
Bake in the oven, adding steam if possible.
💡 Pro Tips
- ✓Heat your water to exactly 100-110°F for yeast activation because temperatures above 120°F will kill the yeast cells, while below 95°F slows fermentation significantly.technique100-110°F
- ✓Add salt after the initial 10-minute autolyse because salt inhibits gluten formation by competing for water molecules and can slow yeast activity by up to 15%.timing15% yeast inhibition
- ✓Use the coil fold technique during resting periods - stretch dough from underneath and fold over itself in 4 directions to build gluten structure without overworking.technique
- ✓Create steam by placing a metal pan on the oven floor and adding 1 cup boiling water when loading bread, as steam prevents crust formation for the first 15 minutes allowing maximum oven spring.equipment1 cup water, 15 minutes
- ✓Maintain dough temperature at 75-78°F during bulk fermentation because every 10°F increase doubles fermentation speed, affecting final texture and flavor development.timing75-78°F