Doughs & batters
straight bread dough
pâte à pain simple · A lean yeasted dough containing only flour, water, salt, and yeast — the unadorned foundation of all yeast-leavened breads. It develops structure through gluten formation rather than added fats or enrichments, making it the purest expression of bread-making technique. All flours that form gluten (wheat, spelt, rye in limited amounts) can serve as the base, but the ratios shift with protein content.
The formula
100 flour : 65 water : 2 salt : 1 yeast (by weight)
Expressed as baker's percentages. Adjust water ±5% based on flour protein and climate. Yields ~168 g dough per 100 g flour. For 1 standard loaf (750 g): 450 g flour, 292 g water, 9 g salt, 5 g instant yeast.
Identity
- Lean formula only — no fat, sugar, eggs, or dairy
- Hydration 60–70% of flour weight
- Salt at 1.5–2.5% — essential for gluten structure and flavor
- Yeast provides leavening, not batter structure
- Requires full gluten development via mechanical work
Ingredients
| Base | bread flour (12–14% protein) | High-protein flour builds strong gluten network. All-purpose (10–11%) yields softer crumb; whole wheat reduces extensibility. |
| Liquid | water (filtered if chlorinated) | 65% hydration is the baseline. Tighter doughs (58–62%) for rustic rolls; wetter (68–75%) for ciabatta and open-crumb loaves. |
| Seasoning | fine salt | 2% of flour weight. Tightens dough, strengthens gluten, controls fermentation. Use 1.5% in very lean whole-grain formulas. |
| Binder | instant yeast | 0.5–1% of flour weight. Fresh yeast use 2–3%. Yeast is not optional — it provides the leavening gas for structure. |
Method
- 1Weigh all ingredients precisely. Target 20–24°C dough temperature at end of mixing.Precision ensures reproducible hydration and fermentation timing. Temperature controls fermentation rate and final dough handling.
- 2Combine flour and water (and autolyse if using). Mix until no dry flour remains. Add salt and yeast. Mix to full windowpane — dough pulls cleanly into thin translucent sheet.Full gluten development (windowpane) ensures optimal gas retention and structure. Undermixed dough tears; overmixed loses extensibility.
- 3Bulk ferment at room temperature (24–26°C) 60–90 minutes, or cold retard 12–16 hours. Fold with wet hands at 30% and 60% of bulk time (if time permits).Fermentation develops flavor and CO₂. Folding redistributes yeast, temperature, and nutrients; builds dough strength without degassing.
- 4Divide, pre-shape into loose rounds, rest 10–20 minutes (bench rest). Final shape: tension rolls, batards, or boule — create surface tension without tearing.Bench rest relaxes gluten for easy shaping. Tension during final shaping determines loaf support and ear formation.
- 5Proof until dough springs back slowly when poked (finger-dent test) — typically 45–75 minutes at room temperature, or 12–18 hours cold-retard proof.Proper proof allows yeast to produce enough CO₂ for oven spring while maintaining structure. Over-proofing collapses; under-proofing yields dense crumb.
- 6Bake covered (steam) at 230–250°C for first 20 minutes, uncover and finish at 200–220°C until internal temp reaches 93–96°C and crust is deep amber.Steam in initial phase keeps crust plastic for maximum oven spring. High finishing temp develops Maillard crust color and flavor.
Techniques that matter
Windowpane test
The only reliable indicator of complete gluten development. Dough should stretch to translucency without tearing.
Fold (or lamination)
Strengthens dough with minimal degassing. Each fold aligns gluten bundles perpendicular to the fold direction.
Tension shaping
Creates surface tautness that supports the loaf during proof and promotes ear formation on scored baguettes.
Finger-dent proof test
Dough that springs back immediately is under-proofed. Dent that remains is over-proofed. Slow spring-back indicates readiness.
Steam injection (or tray of boiling water)
Superheated stone and steam keep crust malleable during oven spring. Steam condenses on dough surface, keeping it flexible.
Autolyse
Resting flour and water before adding salt and yeast develops gluten without mechanical work, improving dough extensibility and reducing mixing time.
Variations & derivatives
Baguette doughFrance
Same formula but hydration pushed to 65–70%, shaped with extreme tension for open ear and alveoli.
Country micheUnited States (but rooted in Europe)
Same lean formula, often with 20–30% whole wheat, long cold fermentation for acidity.
CiabattaItaly
Same lean ingredients but hydration 80–85% + poolish pre-ferment; dough is batter-like, handled with oil.
Boule (round country loaf)Universal
Same core ratio, scaled larger, proofed in banneton, scored in cross or slash pattern.
Pizza dough (Neapolitan)Italy
Lean dough, 55–62% hydration, no sugar or oil, high-temp fast bake.
Used in these dishes
Substitutions
- bread flour → all-purpose flour — Lower protein reduces oven spring and structural open crumb; result is softer, tighter crumb. Increase hydration 2–3%.
- instant yeast → active dry yeast — Same weight. Active dry requires 10-min hydration in warm water before use; instant can be added directly.
- instant yeast → fresh cake yeast — Use 2.5–3× the weight (e.g., 5 g instant = ~15 g fresh). Cold storage differs; fresh is perishable.
- water → milk (partial or full) — Adds milk solids and fat — technically becomes enriched dough, not straight dough. Crumb softens; browning improves.changes result
- fine salt → kosher salt — Use roughly 1.5× the weight for same salinity (different bulk density). Table salt is too fine.
Troubleshooting
Dense, gummy crumb with tight structure
Under-proofed (insufficient fermentation) or under-baked (internal temp below 93°C) → Extend proof time; confirm oven temp with thermometer; bake until 93–96°C internal and hollow sound when tapped
Flat loaf that spread instead of rising
Over-proofed — gluten network collapsed; or weak gluten from under-mixing → Use finger-dent test; develop windowpane fully; cold-retard to control proof timing
Torn crust or rough, uneven crumb
Dough dried during final proof; or oven too hot at outset causing surface set before full spring → Cover dough during final proof; add steam; reduce initial oven temp to 230°C then raise after ear forms
Dense bottom crust, pale top
Baking sheet instead of stone/steel; or inadequate top heat → Use preheated baking stone or steel at 250°C; position oven rack in upper third