Simple Flour, Water, and Salt Bread

Step 1: Mix the Dough

1. Combine Ingredients: In a large mixing bowl, combine the flour and salt, stirring well to distribute the salt evenly.
2. Add Water: Gradually pour in the warm water, mixing with a spoon or your hands until a shaggy dough forms. It should be slightly sticky but not overly wet.

Step 2: Knead the Dough

1. Turn Out the Dough: Transfer the dough to a floured surface and begin kneading. Work the dough by stretching and folding it for about 10-12 minutes until it becomes smooth and elastic. If the dough sticks, add a bit more flour, but avoid adding too much, as it could make the bread dense.
2. Check the Dough: The dough is ready when it’s smooth and can be stretched without tearing.

Step 3: First Rise

1. Let It Rest: Form the dough into a ball, and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap.
2. Allow to Rise: Let the dough rise at room temperature for 1½ to 2 hours, or until it has doubled in size.

Step 4: Shape the Dough

1. Punch Down the Dough: Gently punch down the dough to release air. Turn it out onto a lightly floured surface.
2. Shape the Loaf: Shape the dough into a round or oval loaf by folding the edges toward the center and creating surface tension. Place it on a lightly floured piece of parchment paper for easy transfer.

Step 5: Second Rise

1. Cover and Let Rise: Cover the dough again with a kitchen towel and let it rise for another 30-45 minutes. It should puff up slightly but not double in size.

Step 6: Preheat the Oven

1. Prepare the Oven: Preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to preheat as well. The Dutch oven creates steam, giving the bread a crisp crust.

Step 7: Bake the Bread

1. Transfer the Dough: Carefully transfer the dough (on the parchment paper) to the preheated Dutch oven, or place it on a baking sheet if you don’t have a Dutch oven.
2. Score the Top: Make a few shallow cuts on the top of the dough with a sharp knife, which helps control expansion during baking.
3. Bake: Cover with the lid and bake for 25 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown with a hollow sound when tapped.

Step 8: Cool and Serve

1. Let It Cool: Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This resting period helps set the crumb structure inside.

Tips for Perfect Bread

• Use Warm Water: This helps activate the gluten and speeds up the yeast’s action for a good rise.
• Hydration Levels: If the dough feels too dry, add a tablespoon of water at a time until it’s slightly sticky.
• Storage: Keep the bread in a paper bag for a crisp crust, or in a plastic bag for a softer texture.

This simple, rustic bread recipe proves that sometimes less is more. With a perfect balance of crusty exterior and soft, chewy interior, this bread pairs beautifully with butter, spreads, or hearty soups. Enjoy your homemade bread!