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White bread recipe

Prep Time5 mins
Cook Time45 mins
Resting time12 hrs
Total Time50 mins
Servings: 1 loaf


  • 1 kg all-purposed flour
  • 20 gr dried yeast
  • 2 Tbsp salt
  • 1 Tbsp sugar
  • 700 ml water
  • 4 Tbsp olive oil


  • In a large bowl combine the flour, dry yeast, salt and sugar. With your hand make a well in the middle and add the wet ingredients, the water and the olive oil.
  • By using a silicone spatula mix the ingredients, do not overmix. You want to end up with a slightly wet flour. This process is extremely simple and as long as the flour is wet and the yeast has dissolved, it is always going to work. Cover the bowl with a towel or a plastic wrap and let it rest on the fridge for at least 12 hours.
  • Turn your oven on, at 250* C, and put inside a casserole dish with its lid. Leave the casserole inside for at least 20 minutes before baking.
  • In a clean working surface dust some flour and then place the dough on. Your dough should have small thousands holes, just like the photo (image 1 on Recipe Notes)
  • By using a spatula pull the bottom sides of the dough upwards, towards the middle of the dough in order to shape a "hole" (image 2 on Recipe Notes). Turn the dough upside down and cover it with a clean towel while waiting for the casserole to be heated.
  • Carefully bring the casserole out of the oven, dust some flour and add the dough with the "hole" on the top. Cover the casserole with the lid and bake for 30 minutes.
  • After the first 30 minutes remove the lid and bake for 10-15 minutes, it depends on the oven.
  • Allow the bread to cool on a rack until it is room temperature (around 40 to 50 minutes). If you cut the bread before it is cooled you will end up with a tough crust and a gummy interior. I know, it is very hard to wait.