One-Step Bread Dough

Essential Technique

Preparation info
  • Makes

    800 g

    dough, enough for any of the loaves or rolls in this chapter
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

Using this new mixing technique means this bread is ready in hardly any time at all. I like to add a little olive oil to this dough for flavour as well as tenderness - a little secret touch that many bread bakers use.


  • 475 g bread flour or unbleached plain flour
  • teaspoons non-iodized salt or fine sea salt
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  1. Mix the flour and salt together in a small bowl and set aside.
  2. In a large bowl, whisk the yeast into the water. Wait 30 seconds, then whisk again to make sure all the yeast is dissolved. Whisk in the oil.
  3. Use a large rubber spatula to mix in half the flour to make a paste. Add about half the remaining flour, mixing it in by repeatedly digging down to