Basic Bread

  • Servings: 12 small rolls, or 1 big loaf
  • Calories: 192 kcal per roll
  • Protein: 7.0g
  • Fiber: 1.2g


  • 500g of flour
    • 450g of all purpose flour & 50g of gluten
    • 250g all purpose flour, 200g whole wheat flour, 50g gluten
  • 3 tsp sugar
  • 7g yeast
  • 1 tsp salt
  • 250g warm water
  • 1/4 cup olive oil


  • Using the flat beater in the stand mixer, mix all dry ingredients together.
  • Slowly drizzle in the liquids.
  • Switch to the dough hook, and knead for 5 minutes on level 2. Add up to another 50g of water to get a slightly sticky, soft dough.
  • Bulk rise for an hour.
  • Knead in the mixer for 3 more minutes.
  • Split into small rolls, or form into one big loaf. Flour the pan and the top of the rolls/loaf.
  • Let rise for 45 minutes.
  • Bake at 450F for 20 to 30 minutes. Make sure to pour water to a container inside the oven to inject steam.


It might be good to increase the amount of water. 50g more water would bring this up to a 60% hydration which might have better results.