Your First Loaf: Worlds Okay-est Mom Bread

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Step into the world of bread baking, and let me share with you my secret recipe, affectionately known as the “World’s Okay-est Mom Bread.” Why the name, you ask? Because this bread is pure magic – it will make you a kitchen wizard and your family will be convinced you’re a PRO!

Picture this: crusty, golden loaves emerging from your oven, filling your home with an irresistible aroma. With a simple combination of a hot, enclosed environment and a touch of steam during baking, this mouthwatering artisan bread will leave your loved ones speechless.Get ready to witness the awe in your family’s eyes as they take their first bite of this divine creation. It’s more than just bread; it’s a testament to the love and care you put into every aspect of their lives, turning you into far more than just an okay mom.


  • 550g of high-quality bread flour (all-purpose flour can be used, but bread flour yields exceptional results)
  • 360g of warm water (maintain a temperature of approximately 92-95 degrees Fahrenheit)
  • 2g of active dry or instant yeast
  • 12g of salt


  1. Mixing and Kneading the Dough: In a mixing bowl or the bowl of a stand mixer equipped with a dough hook, combine the bread flour, warm water, yeast, and salt. Set the mixer to the lowest speed and allow it to knead the ingredients for 3-5 minutes, or until a cohesive and smooth dough forms. The dough should exhibit elasticity and be slightly tacky, but not overly wet.
  2. First Rise: Allowing the Dough to Develop Flavor: Cover the mixing bowl with plastic wrap, ensuring a tight seal to retain moisture. This optimal environment promotes fermentation and flavor development. Allow the dough to rise at room temperature for a period of 4-24 hours. Longer rises contribute to a more nuanced and pronounced sourdough-like taste.
  3. Preparing for Baking: Preheating and Shaping: Approximately 30 minutes before you plan to bake, preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius), ensuring the Dutch oven is placed inside to heat simultaneously.If you need help choosing a Butch Oven – I gotcha back!
  4. Shaping the Dough: Generously dust a clean countertop with flour and transfer the risen dough onto it. With lightly floured hands, gently release the dough from the bowl onto your floured countertop. The dough should exhibit a well-developed gluten network, visible as intricate web-like patterns. Utilize a sequence of the following actions to shape the dough, including lifting the top portion and folding it over, stretching the sides and folding them in, and ultimately pulling the bottom up and over finally ensuring all corners are neatly tucked in. This technique creates a smooth, round ball. Note that shaping the dough can be a delicate process requiring practice and patience.
  5. Scoring the Dough: Place the shaped dough, seam side down, on a sheet of parchment paper. The surface of the dough should be smooth.To facilitate maximum expansion during baking, score on the dough’s surface. A razor blade or sharp kitchen scissors can be used to create clean cuts that result in an aesthetically pleasing loaf with an open crumb structure.
  6. Baking: Carefully remove the preheated Dutch oven from the oven. Sprinkle a layer of rice along the bottom to absorb excess heat and prevent the bottom from burning. Gently transfer the scored dough into the Dutch oven, ensuring it is centered. Cover the Dutch oven with its lid and place it back in the oven. Reduce the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius). Allow the dough to bake covered for approximately 30 minutes to promote optimal oven spring. Then, remove the lid and continue baking for an additional 15-18 minutes, or until the loaf achieves a desirable golden color.

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