Traditional white bread is a soft, tender loaf with a golden crust and fine crumb that comes together with just flour, water, yeast, and salt. The dough needs time to rise, which develops flavor and creates the open structure that makes each slice light. This bread takes a full day from start to finish, but most of that is hands-off rising time.
Ingredients for Traditional White Bread
Bread flour gives the dough enough structure to rise tall and hold its shape. Water hydrates the flour and activates the yeast. Active dry yeast ferments the dough and creates the rise. Salt controls the yeast and strengthens the gluten so the dough doesn’t overproof. A small amount of sugar feeds the yeast and helps the crust brown. Butter makes the crumb tender and adds richness.
Why This Traditional White Bread Works
The dough starts with a long, cool overnight rise in the refrigerator. This slow fermentation develops flavor that you cannot get from a fast rise, and it makes the dough easier to shape because it is cold and firm. The yeast works slowly at a low temperature, which also gives the gluten time to relax and become extensible without aggressive kneading.
After the overnight rest, the dough is shaped and given a short room-temperature rise until it looks puffy and springs back slowly when you poke it. This final proof should take 1 to 2 hours, depending on how warm your kitchen is. You will know it is ready when the dough no longer springs back all the way.
A hot oven with steam in the first few minutes sets the crust before the inside finishes cooking, which gives you a crispy exterior and a soft, open crumb. The bread is done when it sounds hollow when you tap the bottom and the internal temperature reaches 190 to 210°F (88 to 99°C).
Mistakes To Avoid
Using water that is too warm will speed up the fermentation so much that the dough over-proofs in the refrigerator and collapses when you shape it. The loaf will be dense and heavy. Always check that your water is cool enough before you mix the dough.
Skipping the final proof and baking the dough too early results in a small, tight loaf with no oven spring. The bread needs to be visibly puffy and soft to the touch before it goes into the oven. If you are not sure, wait another 15 to 20 minutes.
Slicing the bread while it is still warm traps steam inside and makes the crumb wet and compress. The inside continues to cook as it cools, and cutting too early ruins the texture. Give it at least one hour on a rack before you slice.
Using whole wheat flour or all-purpose flour instead of bread flour gives you a loaf that does not rise as high and has a tighter crumb. Bread flour has more protein, which builds stronger gluten and gives the open structure this bread needs. Stick with bread flour for the best result.
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Ingredients
- 500 g (about 3 3/4 cups) bread flour
- 325 ml (1 1/3 cups) cool water, 75 to 80°F (24 to 27°C)
- 7 g (2 1/4 teaspoons) active dry yeast
- 10 g (2 teaspoons) salt
- 5 g (1 teaspoon) sugar
- 15 g (1 tablespoon) butter, at room temperature
Step-by-step Instructions
- Mix the flour, water, yeast, salt, and sugar in a large bowl until shaggy and no dry flour remains, about 2 minutes.
- Cover the bowl with plastic wrap and let it rest for 20 minutes at room temperature.
- Add the butter and knead it into the dough by hand for 8 to 10 minutes until the dough is smooth and springs back when poked.
- Cover the bowl and refrigerate the dough overnight, or 12 to 18 hours.
- Remove the dough from the refrigerator and shape it into a round or oval on a lightly floured counter, then place it in a floured banneton basket or bowl lined with a floured towel, seam side up.
- Cover the basket loosely with plastic and let the dough rise at room temperature for 1 to 2 hours until it is puffy and springs back slowly when you press it gently with one finger.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
- Turn the dough out onto parchment paper, slash the top with a knife, then carefully transfer it to the hot Dutch oven.
- Cover the pot and bake for 20 minutes, then remove the lid and bake for 20 to 25 minutes more until the crust is deep golden brown and the internal temperature is 190 to 210°F (88 to 99°C) when measured in the center with an instant-read thermometer.
- Remove the bread from the pot and cool it completely on a wire rack, at least 1 hour, before slicing.
Frequently Asked Questions
Can I make this without a banneton basket?
Yes. After shaping the dough, place it seam side up in a bowl lined with a floured kitchen towel and cover it loosely with plastic. The towel prevents sticking just as well as a basket.
How long does this bread keep?
Store it in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Thaw it at room temperature before serving.
What if my dough over-proofed overnight?
If the dough is very puffy and does not spring back when you poke it, it has over-proofed. Shape it anyway and bake it, but it will be denser than intended. Next time, use cooler water or shorten the refrigeration time.
Serving Ideas for Traditional White Bread
Serve this bread warm with butter and jam for breakfast, or use it for sandwiches once it is cool. Toast slices and serve them alongside soup or stew. The tender crumb and mild flavor work with almost any topping, from cheese and cured meat to fresh vegetables and spreads.
