Batch Scaling
Specialty Grain Blend (Optional Addition)
Enrich with ancient or heritage flours; bread flour automatically offsets to keep total flour (600g) constant.
Hydration Percentage
The exact classic King Arthur recipe proportion. The dough forms a smooth, non-sticky ball that is effortless to knead by hand or in a stand mixer, holding sharp decorative score marks cleanly.
Baker's Formula (Grams & Milliliters)
| Ingredient | Baker's % | Weight (g / ml) | Vol. Reference |
|---|
Kitchen Timer
Step-by-Step Method
Weigh & Form Shaggy Mass
In a large bowl or stand mixer bowl, stir together the weighed flour, sugar, yeast, salt, and lukewarm water (90°F to 110°F / 32°C to 43°C). Mix until a rough, shaggy dough forms and no dry flour remains.
Knead until Bouncy & Smooth
By Hand: Turn onto lightly floured surface. Fold far edge over itself, press away with heels of hands, turn 90°, and repeat rhythmically for 6 minutes.
Stand Mixer: Equip dough hook; knead on medium speed for 7 minutes until dough clears the bowl and feels smooth and elastic.
First Rise (Bulk Ferment)
Place dough into a lightly oiled bowl. Cover airtight with plastic wrap or a damp towel. Let rise at room temperature (68°F to 75°F) until doubled in volume (approx. 1 to 2 hours). In a cold kitchen, place inside the turned-off oven with the light turned on.
Deflate, Divide & Letter Fold
Gently deflate dough and divide into 2 equal portions (approx. 506g each). Pat each into an 6" x 8" oval. Fold one short side to center, fold opposite short side over (like a business letter). Seal edge with heel of hand, then roll gently into a 10" long cylinder.
Pan Proof & Poke Test
Transfer loaves seam-down onto a baking sheet generously sprinkled with yellow cornmeal or semolina. Cover lightly with oiled plastic wrap. Let rise for 45 minutes until noticeably puffy. Perform the poke test: a light floured fingertip press that leaves an indentation which holds is KA's classic test for doneness; for hearth loaves, look for a gentle halfway springback.
Preheat & Steam Setup
20 minutes before baking, preheat oven to 450°F (232°C). Place an empty cast-iron frying pan on the bottom oven rack. Bring 1 cup (240ml) of water to a rolling boil in a kettle or microwave.
Slash, Load Steam & Bake
Dust loaves through a sieve with flour or fine semolina. Make 3 to 4 diagonal 1/2" deep slashes in each loaf. Slide pan into oven, quickly pour the boiling water into the cast-iron skillet below, and immediately shut door (wear heat-resistant oven mitts!). Bake for 20 to 25 minutes until deep golden brown and interior registers 200°F–205°F (93°C–96°C) — at least 190°F (88°C) as per original KA baseline.
Oven Vent Rest & Cool on Rack
Turn oven off, crack door open 2-3 inches, and let loaves rest inside for 5 minutes (this sets an extra-crispy, singing crust). Remove and transfer to wire cooling rack. Allow to cool completely before slicing to let crumb structure stabilize.
Hydration Science Notes
What does hydration % actually mean?
In baker's percentages, flour is always 100%. If your recipe uses 600g flour and 379g water, hydration is (379 / 600) × 100 = 63.17%. All other ingredients are also calculated relative to total flour.
Why add steam to the oven?
Steam prevents the outer crust from hardening prematurely during the first 10 minutes, allowing maximum "oven spring" expansion. It also gelatinizes starches on the exterior for a shatteringly crisp, blistered, glossy crust.
Working with 70%+ Hydration
Higher hydration produces larger open crumb holes (alveoli) and a lighter, more open crumb with a glossy, gelatinized texture, but dough will feel stickier. Wet your hands or bench knife with water rather than dusting with raw flour, which can dry out the dough.