Hungarian Artisan White Bread (Fehér Kenyér)

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Ingredients

• 500 g (4 cups) bread flour
• 10 g (2 teaspoons) salt
• 7 g (2¼ teaspoons) active dry yeast
• 350 ml (1½ cups) warm water
• 1 teaspoon sugar

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt.
3. Pour in the yeast mixture and mix until a sticky dough forms.
4. Knead for 8–10 minutes until smooth and elastic (by hand or mixer).
5. Place dough in a lightly oiled bowl, cover, and let rise for 1–1½ hours until doubled in size.
6. Shape the dough into an oval loaf and place it in a floured proofing basket or bowl. Cover and let rise again for 30–45 minutes.
7. Preheat oven to 220°C (425°F). Place a baking tray or Dutch oven inside while heating.
8. Carefully transfer the dough onto hot tray or into the Dutch oven. Score the top with a sharp knife.
9. Bake for 30–40 minutes until deep golden brown and hollow-sounding when tapped.
10. Cool completely on a wire rack before slicing.