Basic Bread Essentials - a master recipe for a basic loaf

Hello Bakers,

On every Dough Doctor Episode so far, there is a request for a few basic bread recipes. And here is the first loaf. This loaf is the perfect start for beginning bakers. Those of you with more experience will like it for its simplicity.
As I have said on the show - I love master recipes - those recipes that teach us technique. Once we master the technique we can then customize the master recipe and get really creative - that’s when the baking magic happens.
Every bread recipe that’s posted will be a skill building exercise for our bakers who are just starting out with yeasted doughs. We will start with essential tools and ingredients and then as time goes on we’ll discuss extras and nice to have. The goal is to get that first loaf of bread put together and baked - once that is accomplished we will move forward and build our skills. by adapting this master recipe.

Also, everything I list is available on Amazon but the links are so long that i decided to post links that gave a clear photo of the product - so that you could find them easily.

The one thing that must be purchased is a scale that weighs in grams. This one is my favorite.
https://www.oxo.com/5-lb-food-scale-with-pull-out-display.html
Last thing! Thank you for helping me make The Dough Dr. Show a success. Your suggestions and questions are also helping me shape content for the website and I want to say a very heartfelt “Thank You”!

Equipment:
Scale
Baking Tray - half sheet pan or quarter sheet pan
Plastic bench scraper
Medium Bowl
Spray bottle with water
Serrated knife
Plastic Wrap
*really nice for beginning proofing: Ziploc XL Bags
https://ziploc.com/en/Products/Closet-Storage/Big-Bags/Big-Bags-XL

Ingredients
Yield: one large loaf
5g Instant yeast
https://www.webstaurantstore.com/lesaffre-saf-instant-red-1-lb-vacuum-packed-dry-yeast/99915909.html
227g water (70-72) degrees - out of the tap
325g bread flour
7g salt

How to mix, fold, shape, proof and bake this delicious four ingredient loaf

Combine the yeast and water in a medium bowl and let sit 5 minutes.
Add the flour and the salt.
Mix the water, yeast, flour and salt mixture together with the bowl scraper until it is a shaggy cohesive mass - then continue to mix as demonstrated in the video to smooth it out - this is a short mix and the dough is not kneaded by hand - it stays in bowl while it is being mixed.
Cover with a piece of plastic wrap or slide the bowl into one of your ziploc bags and seal the bag. Set a timer for 45 minutes.
After 45 minutes, give the dough a fold as demonstrated in the video. Fold #1
Let rest another 45 minutes - repeat fold. Fold #2
Let rest another 45 minutes - repeat fold. Fold #3
Let rest another 45 minutes - repeat fold. Fold #4
NOTE: if you need to leave your dough in the process - put it in the refrigerator, covered and then let it warm up for an hour on the counter before starting where you left out.
After the 4th fold, let the dough rest 20 minutes - then shape - see video here for demo.
Line baking tray with parchment and sprinkle with flour. Place boule in the center of the baking tray.
Proof the loaf for 1 hour and 15 minutes in one of your Ziploc bag with a heavy mug or pyrex cup half filled with steaming water or make a tent out of plastic wrap. Down the line we’ll talk about fancier proofers.
Preheat the oven to 500 degrees about 20 minutes before the proofing time is over.
Remove the pan from the bag or tent and let it set on the counter uncovered for 5 timed minutes - this helps with slashing the loaf.
After 5 minutes, spray the loaf with a little water and sprinkle with flour - take the serrated knife or a lame and slash the top of the loaf 1/4 “ See demo here:
Place in the oven, grab the spray bottle and give the hot oven door a few spritzes.
Bake for 8 minutes - set a timer and then reduce the temperature to 425 degrees and bake for 22 minutes - open the oven door for a few seconds - close and bake an additional 3 minutes.
The dough should be light and if you have an instant read thermometer - the internal temperature should be 210 degrees and the loaf should feel light when picked up with oven mitts or a dry towel.
Cool completely - at least 1 hour to slice. If cut while still hot will cause a rush of steam in the loaf that will cause the interior crumb of the loaf to be damp.