By Maya Chen 
Food
Fluffy Pancakes from Scratch
5 steps25 min Beginner
By Maya Chen
A crackly-crusted, soft-crumbed loaf from four ingredients and a regular home oven. You will mix, knead, proof, score and bake, with a photo at every stage so you know exactly what the dough should look like.
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1 Step 1
Weigh 500 g bread flour, 350 g lukewarm water, 10 g salt and 5 g instant yeast. Weighing beats cups every time: it is the single biggest reason a loaf comes out the same twice. Stir everything in a large bowl until no dry flour remains. It will look shaggy and sticky, which is exactly right.
Pro tip: Water should feel barely warm on your wrist. Hot water kills the yeast and the dough will never rise.
2 Step 2
Turn the dough onto a lightly floured counter. Push it away with the heel of your hand, fold it back over itself, turn a quarter, and repeat for 8 to 10 minutes. The dough is ready when it feels smooth, springs back when poked, and stops sticking to your fingers.
Pro tip: Use the windowpane test: stretch a small piece thin. If you can see light through it without it tearing, the gluten is ready.
3 Step 3
Place the dough in a lightly oiled bowl, cover with a damp towel, and leave it somewhere warm for 60 to 90 minutes. It should roughly double in size and look puffy and slightly domed. A cold kitchen simply takes longer, so judge by the dough, not the clock.
Pro tip: No warm spot? Turn your oven light on and leave the bowl inside with the door closed.
4 Step 4
Gently press the air out, fold the edges into the middle, then roll the dough into a tight round or oval. Place it on parchment, cover, and rest 30 minutes. Just before baking, dust with flour and slash the top 1 cm deep with a sharp knife. Scoring gives the steam somewhere to go and lets the loaf expand evenly.
Pro tip: A dull knife drags and deflates the dough. Use a razor blade or a very sharp paring knife and cut with confidence.
5 Step 5
Preheat the oven to 230 C (450 F) with a tray of water on the bottom rack for steam. Slide the loaf in and bake 25 minutes, then remove the water tray and bake 10 to 15 minutes more until the crust is deep golden and the bottom sounds hollow when tapped. Cool on a rack for at least 30 minutes before slicing.
Pro tip: Resist cutting it hot. The crumb is still setting and will turn gummy if you slice too early.
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Maya Chen
Home baker & recipe developer
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