This simple yet sublime bread recipe is the culmination of countless trials and errors, with the proofing process being the game-changer. By allowing the dough to rise twice, first in a warm oven and then in a bread container, the yeast gets to work its magic, creating a light, airy crumb and a crispy, golden crust. The addition of organic avocado oil lends a subtle richness, while the kosher salt provides a touch of depth. With a perfect balance of ingredients and a patient approach to proofing, this bread recipe yields a deliciously tender loaf with a satisfying crunch, perfect for sandwiches, toast, or simply snacking on its own.

STEP 1 Yeast

• In a large mixing bowl, combine warm water, organic cane sugar, and dry yeast. Let it sit for a few minutes until the yeast is activated.

Step 2 Mix

• Add organic avocado oil to the bowl and mix.
• Mix the unbleached organic white flour, kosher salt in a separate container.
• Next, add the unbleached organic white flour with kosher salt and mix until a shaggy dough forms.

Step 3 Knead

• Knead the dough (you can use a stand mixer or do it manually) until it becomes smooth and elastic. Should not stick to finger. Takes 3 to 5 min for me.

Step 4 First Proof

• Place the dough in a container with a capacity to hold double the dough's volume, and put it in the oven with the proofing function set to 95°F. Proof for 50 minutes or until the dough has doubled in size.

Step 4 Second Proof

• Once the first proofing is complete, gently stretch the dough to fit a bread container that's approximately 10 inches wide and the desired length.
• Roll the dough and fold both ends towards the center. Place the dough seam-side down in the bread container.
• Proof the dough again for 25 minutes.
• After 25 minutes, take out and let it sit until oven is ready.

Step 5 Bake

• Preheat the oven to 350°F.
• Once the oven reaches the desired temperature, bake the bread for 32 minutes.
• Remove the bread from the oven and let it cool before slicing on the wire rack.