How to Make the Best Tasting Bread in the World

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How to Make the Best Tasting Bread in the World

Making the best tasting bread in the world doesn't require many supplies nor much work. Please note that the dough needs to rise approx. 12-14 hours, making some planning ahead needed. Enjoy :)

Brian Borgstrøm

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Step 1 of 23

Hopefully you will end up with this.

Step 2 of 23

These are all the ingredients you need. The amount of yeast should be the size of a (big) pea. Don't be fooled by the small amount of yeast. Your dough will rise plenty enough to make a proper bread!

Step 3 of 23

Pour the water into a bowl. Make sure the bowl is big enough to contain the dough. See step 12 to see how much the dough rises.

Step 4 of 23

Add the yeast...

Step 5 of 23

...and stir until the yeast is completely dissolved. I find it easiest using my fingers for this.

Step 6 of 23

Add the salt...

Step 7 of 23

...and stir until the salt is completely dissolved.

Step 8 of 23

Add the flour...

Step 9 of 23

...and stir...

Step 10 of 23

...until the dough looks like this. It is not supposed to look pretty as the yeast will do all the kneading for you. Cover the dough and let it prove at room temperature for 10-12 hours.

Step 11 of 23

Tip: You can let the dough spend the night in the fridge - I always do. This will increase the proving time but won't have any affect on the dough otherwise.

Step 12 of 23

After 10-12 hours your dough should shake like jelly. Due to the long proving time, no kneading is needed.

Step 13 of 23

Prepare a dish by smearing it with oil and dusting it with flour. Make sure the sides are properly dusted as the dough will otherwise be difficult to get out. The dish does not have to be oven proof.

Step 14 of 23

Dust the table with flour.

Step 15 of 23

Take the dough out of the bowl and simply fold it like I do in the video. Do not apply too much pressure on it as the gas inside is needed to make the dough rise in the oven.

Step 16 of 23

Let the dough prove for another 2 hours.

Step 17 of 23

While the dough is proving, put your pot and lid in the oven and turn it on. Set it at 250° C or 482° F. You can use any pot as long as it, or parts of it, does not melt. I use a clay roaster.

Step 18 of 23

Caution: If you use a clay pot, remember to soak it in water for at least 10 minutes before using it. Failing to do so may cause the pot to crack due to the heat.

Step 19 of 23

Have a beer while you wait for the dough to finish proving.

Step 20 of 23

When the dough is done proving, carefully put it in the hot pot. Be careful not to puncture the dough. Put on the hot lid and put the pot in the oven. Let it cook for 30 minutes.

Step 21 of 23

After 30 minutes your bread should look like this. Remove the lid and let your bread cook for another 10-15 minutes. Check up on your bread once or twice to make sure it does not get burned.

Step 22 of 23

Once your bread has gotten that "that's how a bread should look like" tan, take it out of the oven and allow it to rest for 20 minutes before slicing it.

Step 23 of 23

That is it. You have now made the best tasting bread in the world! Bon appetit :)

You're Done

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Brian Borgstrøm

Copenhagen, Denmark

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1 Pinch Yeast

0.5 Liters Water

2 Teaspoons Salt

1 Liter Wheat flour

1 Tablespoon Tasteless oil (e.g. sunflower)

1 Dish

1 Pot with lid (oven proof)

Same to you serene😘

Karen Larard 4 months ago

Thanks again, Dear Karen. The weekend is here. Have a great one ❗😘

Serene Snapguider 4 months ago

Dear Serene 1 litre wheat flour is between 625-650g.

Karen Larard 4 months ago

One final question: The supplies list says 1litre of wheat flour. What is that in kg❓

Serene Snapguider 4 months ago

Thanks heaps, Karen!! 😘

Serene Snapguider 4 months ago

Dear Serene. Add seeds with the flour right at the beginning.

Karen Larard 4 months ago

Looks 👍. If i want to add sunflower seeds etc, at which stage should i add it❓

Serene Snapguider 4 months ago

I just got a clay pot and I wanna try this!

Karin Siöö 6 months ago

This works great in a cast iron Dutch oven- that's how I do it! :)

Dave Temple 10 months ago

Karen, thank you so much :)

Julia Murray last year

Julia pull up the tap saying supplies at the first pictur

Karen Larard last year

Wow, look delicious! Will try. Thnx, Brian

Robin Nurse last year

What is the exact amount of water and flour ??

Julia Murray last year

Your glass dishes will do just fine Stephanie just make sure to butter them or spray with oil

Karen Larard last year

Will my glass roasting dishes be ok to cook my bread in ? Thank u ?

Stephanie Brushett last year

Sorry pressed send by mistake doh !!

Stephanie Brushett last year

Bread looks tasty .. I'm going to try this I have a glass roasting dish well, two one is slightly smaller and is the lid

Stephanie Brushett last year

Dried yeast will do as well. I tried it once and I think I used about half a teaspoon.

Brian Borgstrøm (author) last year

Can you use dried yeast? If so, how much would you need? Fresh yeast isn't easy to get hold of round here! The bread looks amazing.

Sally Cooke last year

Divide the doug in 2 and use your biggest bread mold cover with tin foil. This will have the same effect.

Karen Larard last year

You need the lid to trap the moisture inside the bread. Alternatively, you can use one of those professional steam ovens but I don't suppose many ordinary households have one. I've never tried using a regular bread mold with some sort of lid so I wouldn't be the one to say if it'll work.

Brian Borgstrøm (author) last year