Paesano Loaf

Learn to make bread from the best in the business: B.C.’s own Purebread Bakery.

  • By Purebread Bakery
  • March 8, 2016
Image Author: Evaan Kheraj
  • Yield: 1 loaf


3 cups all-purpose flour

1 tsp active dry yeast

2 tsp salt

1 ⅓ cups room-temperature water

Handful of flour, for sprinkling


Choose a bowl large enough to allow dough to expand to double its size. Mix flour, yeast and salt together. In the bowl, mix in water by hand until there are no lumps and the flour is fully incorporated into the water.

Cover with a plastic bag and set aside in a warm (room-temperature), draft-free place for 18 to 24 hours—18 hours is best to build the most flavour.

Two hours prior to baking, remove dough from bowl and place on a well-floured work surface. Fold dough onto itself twice, place back into the bowl and cover again. At this time, place a pizza stone or heavy-bottomed cookie sheet on the middle shelf of your oven and preheat to 425°F.

About 1½ hours after folding, place dough on a well-floured work surface and shape into a loose round ball. The dough will be very wet and loose, so don’t try to get the perfect ball shape. Cover with a damp cloth and leave in a warm (room-temperature), draft-free place for 30 minutes.

When dough is ready, carefully remove pizza stone or cookie sheet from oven. Transfer dough to the stone or sheet, and, acting quickly to preserve the heat, spray with lots of water and sprinkle with flour. Quickly place loaf in the oven.

Bake for about 30 to 35 minutes. After 15 minutes, rotate loaf to allow for even cooking. The bread will be done once it has a golden colour and the bottom sounds hollow when tapped with your finger. Cool on a wire rack for 20 to 30 minutes. Don’t be tempted to eat it right away—the crumb needs to cool, or it will be very gummy!

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