What you will make
A 70% hydration white bread loaf — the most approachable starting point in bread baking, with enough water to produce an open crumb and a crisp crust. The formula follows the baker's percentage guide: 500 g strong white flour, 350 g water, 10 g salt, 5 g instant yeast. By the end of the session your dough will be shaped and proofing; the bake follows at home.
What the session covers
- Understanding the formula — baker's percentages explained with this loaf as the example
- Mixing — combining flour, water, salt and yeast in the right order and to the right texture
- Autolyse and rest — why 30 minutes before adding salt changes the dough
- Stretch and fold — four sets over two hours to build gluten without kneading
- Shaping — forming a batard or boule with good surface tension
- Final proof setup — placing the shaped dough for the final rise
The session is taught by following along in real time — you and the instructor work at the same pace. This format is recommended by baking educators including King Arthur Baking School as the most effective way to learn hand-feel and timing.
Ingredients and equipment
- 500 g strong white bread flour (12%+ protein)
- 350 g water (room temperature, or slightly warm)
- 10 g fine salt
- 5 g instant yeast
- Large mixing bowl
- Kitchen scale (essential — do not try to use cups)
- Bench scraper or flat spatula
- Proving basket (banneton) or a bowl lined with a floured cloth
- Dutch oven or covered casserole for baking
The science behind the formula
At 70% hydration, the dough is wetter than a typical shop-bought loaf (which is usually 55–60%) but manageable for a beginner. Higher hydration produces a more open, irregular crumb and a thinner, crisper crust. The yeast ferments the sugars in the flour, producing CO₂ that inflates the gluten network. The Fresh Loaf's beginner handbook explains yeast behaviour in clear terms if you want the science before the session.