Mama's Dough

I'll set you up with a Honeyed Artisan Hearth Loaf. Since we're working without a mixer, we will use a series of stretch-and-folds to develop the gluten naturally without exhausting your arms.

Honeyed Artisan Hearth Loaf

A sturdy, slightly sweet loaf with a tight crumb, perfect for toasted sandwiches or table bread. The honey acts as a tenderizer and helps the crust caramelize at home oven temperatures.

Prep Time: 20 mins (active) | Rise Time: 3 hours | Temp: 425°F / 218°C | Yield: 1 large loaf

Ingredients

• Bread Flour — 3.75 cups (500g)
• Warm Water (105°F) — 1.5 cups (350g)
• Instant Yeast — 2.25 tsp (7g)
• Fine Sea Salt — 1.5 tsp (9g)
• Honey — 1 tbsp (21g)

Instructions

1. Whisk flour, yeast, and salt in a large bowl.
2. Mix honey into the warm water until dissolved, then pour into the dry ingredients.
3. Stir with a sturdy spoon until a shaggy mass forms and no dry flour remains. Cover and let rest for 20 minutes (autolyse).
4. Instead of traditional kneading, reach under the dough, pull the edge up, and fold it over the center. Rotate the bowl and repeat 4 times.
5. Repeat these stretch-and-folds every 30 minutes for 2 hours (4 sets total). The dough will transform from shaggy to smooth.
6. Shape into a tight ball, place on parchment paper, and let proof for 45 minutes while preheating your oven with a heavy tray or Dutch oven inside.
7. Score the top with a sharp knife and bake for 30–35 minutes until the internal temperature hits 200°F (93°C).

Chef's Note
The 70% hydration level is high enough for good crumb but low enough to handle easily by hand. If the dough feels too sticky during the first fold, wet your hands with cold water to prevent sticking rather than adding extra flour.

Next steps

1. Confirm if you have a Dutch oven or a standard baking sheet.
2. Let me know when you've finished the first 20-minute rest to start the fold timer.
3. Ask for a diagnostic check if the dough doesn't feel smooth after the third set of folds.