The key to perfect homemade bread is to use simple ingredients along with proper technique. Use good flour, water, yeast and salt, and knead until the dough is sticky but elastic. A longer, slower rise, ideally 12 to 18 hours in the refrigerator, will deepen fermentation which affects flavor and texture. Gluten forms when bread is kneaded properly, and it gives bread its chewy texture. Crushing the dough before baking regulates the expansion and forms a nice crust. Baking in steam creates a crispy golden crust while leaving the inside soft and airy. Humble ingredients become delicious artisan bread with patience and precision.
