Homemade Crusty Bread – Easy, Golden & Irresistible

Prepare the dough
In a bowl, dissolve the yeast in warm water with the sugar.
Then add the flour 0 and then the semolina.
Gradually pour in the rest of the water and then add the olive oil.
Mix well, then finish by adding the salt.
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Knead & first rise
Form a smooth ball of dough.
Cover and let rise until it doubles in size (about 1 hour).
Shape
Divide the dough into 2 equal parts.
Shape your loaves: oval, round or baguette according to your preference.
Let it sit for 30 to 40 minutes for a second rise.
Grinds & Finishing
Make knife cuts on the tops of the loaves.
Brush with a little water and then sprinkle lightly with flour.
Bake
Preheat the oven to 250°C (482°F).
Place a pot of hot water in the bottom of the oven to create steam.
Bake the buns for 15 minutes.
Then remove the pan and continue cooking for another 15 minutes.
Let it cool completely before cutting to keep a perfect crust.
Tips for Perfect Bread
For an extra crispy crust: add 5 minutes of baking with the door ajar.
High hydration = aerated crumb. Don’t add too much flour.
Use fine semolina for best results.
You can replace 100 g of flour with wholemeal flour.
FAQ – Your Questions
Can I use only classic flour?
Yes, but the crumb will be less fragrant and the crust less crispy.
How to store this bread?
In a tea towel or bread box, for up to 48 hours.
Can I freeze it?
Yes, once cooked and cooled. Just heat it up for 10 minutes at 180°C.
Can brewer’s yeast be replaced?
Yes, per 4 g of instant dry yeast.
In Summary
This homemade crusty bread is simple, delicious
and perfect for all occasions
A recipe to keep preciously for a bread worthy of a bakery!

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