King Arthur's Easy Best Loaf

Five ingredients. No mixer. No fancy equipment. This French-style bread produces two crusty loaves with a crackly crust and an open, chewy crumb using nothing more than flour, yeast, water, sugar, and salt.

The secret to the crust is the steam. You start in a cold oven with a roasting pan full of boiling water on the rack below. As the oven heats up, that steam keeps the dough surface moist long enough for the loaf to expand fully before the crust sets. The result is that bakery-style crackle you hear when you pull apart a good baguette.

Two rounds of kneading with a rest between them develop the gluten without overworking the dough. The first 5-minute knead gets the structure going, then a brief rest lets the gluten relax before a final 2 to 3 minutes to smooth everything out. Slashing the tops before baking lets the loaves expand evenly and gives them that classic artisan look.

Chef Tips

• Use warm water, not hot. Too hot kills the yeast. It should feel comfortable on your wrist, around 105°F to 110°F (40°C to 43°C).
• Cornmeal on the baking sheet prevents sticking and adds a slight gritty crunch to the bottom crust.
• Brush the tops with cold water before baking. This promotes extra steam right at the surface for maximum crust development.
• The bread is done when it’s golden brown and sounds hollow when you tap the bottom. If it thuds, it needs more time.

Variations

• Add a tablespoon of olive oil and fresh rosemary to the dough for a rustic herb bread.
• Swap half the white flour for whole wheat flour for a heartier loaf with more flavor.
• Shape into rolls instead of loaves and reduce baking time to 20 to 25 minutes.