My fav bread ever! Recipe in the comments! #recipe

In the professional kitchen, bread service is often the first touchpoint for a guest, making the mastery of simple, high-quality yeastYeastA microorganism used to ferment sugars and produce carbon dioxide, particularly in bread-making. doughs essential. Laura in the Kitchen’s favourite bread formula highlights the timeless appeal of classic artisanal loaves. For chefs, recreating a standout house bread relies not on complex ingredients, but on precise control over hydration, gluten development, and heat transfer. By focusing on these core elements, kitchens can produce a reliable, high-margin product with a crisp crust and a light, open crumb.

Managing Hydration and Gluten Structure

Achieving a light crumb requires a thorough understanding of hydration. Working with a higher hydration level—typically between 70% and 80%—allows for a more open, airy structure, but it demands careful handling. Rather than relying solely on intensive machine mixing, which can over-oxidise the flour and bleach the natural pigments, chefs should employ autolise and stretch-and-fold techniques. This gentle manipulation builds a strong gluten network while preserving the delicate wheat flavours. Ensuring the dough is handled with wet hands during shaping prevents sticking without adding excess raw flour, which can create unsightly pockets of dry starch in the final bake.

Fermentation and Proofing Control

Flavour development is directly tied to fermentationFermentationA biological process in which microorganisms transform sugars and other compounds, creating acidity, gas, alcohol or complex flavours. time and temperature. While quick-rising doughs are convenient, a cold retard in the walk-in fridge overnight slows down yeastYeastA microorganism used to ferment sugars and produce carbon dioxide, particularly in bread-making. activity while allowing lactic and acetic acid bacteria to develop complex, lactic undertones. This overnight proofing not only improves the overall depth of flavour but also strengthens the dough structure, making it easier to score. When the dough is ready for the oven, clean, decisive slashes with a sharp lame or razor blade are crucial to guide the oven spring and prevent the loaf from rupturing at the seams.

Achieving the Perfect Crust in Commercial Ovens

The hallmark of a superior loaf is its crust—glossy, blistered, and thin. To replicate artisanal hearth conditions in a standard kitchen, steam management is vital. Introducing steam during the initial phase of baking gelatinises the starch on the dough's surface, allowing the bread to expand fully before the crust sets. For kitchens without built-in steam injection deck ovens, using preheated heavy cast-iron Dutch ovens or placing a tray of boiling water at the bottom of a combi-oven can yield comparable professional results, ensuring a deep golden-brown exterior and a moist, airy interior.