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    Crispy Flaky Crust Bread

    Crispy Flaky Crust Bread

    Amazingly soft with crispy, flaky crust

    Crispy, flaky crust, soft inside - and so tasty! Amazingly soft! This bread uses a quick starter that becomes so active in just 20 minutes. The result is an incredible crispy and flaky crust with a fluffy, soft crumb inside.

    The lift-and-slap technique keeps it simple. The special shaping method - tucking the sides under - creates beautiful round loaves. It sings when it comes out of the oven!

    Watch the video below to see the active starter and hear that incredible singing crust!

    Crispy Flaky Crust Bread Recipe

    The crust is crispy and flaky. The crumb is fluffy and soft - so soft! Now the customary part: perfect with butter!

    For the Starter

    • 50 ml Water(3 ½ tbsp)
    • 6 g Fresh yeast(1 ⅓ tsp, or 3g dry yeast (1 tsp))
    • 1 tsp Sugar(optional)
    • 60 g Bread flour(½ cup)

    For the Main Dough

    • 200 ml Water(¾ cup + 1 tbsp)
    • 320 g Bread flour(2 ½ cups)
    • 9 g Salt(1 ½ tsp)

    Step-by-Step Instructions

    1. 1
      Make the starter: In a bowl, combine water (50ml), fresh yeast (6g) or dry yeast (3g), and optional sugar (1 tsp). Quick mix. Add bread flour (60g) and mix. Cover and let rise for 20 minutes - it becomes so active!
      Timer Available:Starter Rise (20:00)
    2. 2
      Mix the main dough: To the active starter, add water (200ml), bread flour (320g), and salt (9g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rise for 30 minutes.
      Timer Available:First Rest (30:00)
    3. 3
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough from the center and slap it back - I call this technique 'lift and slap'. Let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    4. 4
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Let rise for 1 hour or until it doubles in size.
      Timer Available:Main Rise (1:00:00)
    5. 5
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Cut in half - more or less is okay! Shape each piece into a ball. Rub against work surface to seal. Brush off excess flour if necessary. Fold into a ball and seal. Let them rest for 5 minutes.
      Timer Available:Rest After Division (5:00)
    6. 6
      Final shape: Tighten the surface of the dough. Move to the baking tray. Simply tuck the sides under to create a smooth surface. Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Sprinkle lightly with flour. Smooth the flour with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water around the loaves.
    8. 8
      Bake: Cover with another tray. Bake at 440°F (225°C) for 25 minutes. Remove the top tray and bake for 10 more minutes.
      440°F (225°C)
      Timer Available:Baking Time (35:00)
    9. 9
      Cool and enjoy: It sings! The crust is crispy and flaky. The crumb is fluffy and soft - so soft! Perfect with butter!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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