How to make long loaf bread at home

🧂 Ingredients

• 900 grams (6 cups ) All-purpose flour
• 12 grams (2 teaspoons) Salt (low sodium pink salt is an option)
• 7 grams (2 ¼ teaspoons) Instant yeast
• 450 grams (2 ½ cups) Warm water
• 38 grams (3 tablespoons) Sugar
• 53 grams (4 tablespoons) Olive oil, canola oil or vegetable oil

Instructions

• 1 Place the water, sugar, yeast, and 500 grams (4 cups) of flour in the bowl of a
  stand mixer with the paddle attachment. Mix at low speed until smooth and
  sticky.
• 2 Add the salt and oil, and mix for a few seconds. Change the paddle attachment to
  a dough hook. Increase the speed to medium-low and start to knead while adding
  the remaining flour gradually.
• 3 Continue kneading - after 4 minutes, the dough will start to pull away from the
  bowl but still tacky and sticky with a uniform appearance. After 7-8 minutes,
  the dough pulls away from the sides and bottom of the bowl and the dough will
  have a compact form that feels soft and tacky but not sticky, stretchy and
  elastic-like that bounces back from a gentle touch of your second finger.
• 4 Take the dough out from the bowl and knead using the heel of your hand for a few
  seconds to help you form a smooth round ball. Transfer into a large oiled mixing
  bowl and roll the dough to coat with oil. Cover with plastic wrap and seal, and
  then place proof undisturbed for 1-hour or until the size is doubled.
• 5 Remove the plastic cover. With your first three-finger of both hands, gently and
  carefully pull the farthest sides away from you and fold towards the center.
  Rotate the bowl into quarters and repeat until the fourth fold.
• 6 Turn out the dough into a lightly floured work surface and divide it into two
  equal pieces. Gently pat the dough while shaping into a thick rectangle,
  approximately 13 inches by 9 inches. Roll the dough from the long side pressing
  tightly to remove air pockets. Pinch the end to seal. Repeat with the other
  dough.
• 7 Transfer the dough into the lined baking sheet. Using a sharp knife create a few
  slashes as you please. Cover lightly with plastic wrap or a dishcloth and let it
  proof for 40 minutes or until the size is doubled depending on your room's
  temperature.
• 8 Preheat the oven to 375°F and bake for 30 minutes, rotating the pan halfway
  through the baking time. Transfer the long loaves of bread into a cooling rack
  to cool.

Nutrition Info