Guinean-Style Crusty Bread Loaf
A simple Guinean-style long loaf with a crisp crust and soft interior, suitable with grilled meat, sauces, or breakfast. It is a practical home formula rather than a claim of one standard national bread.
Prep
2h 10m
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gBread Flour
- 7gActive Dry Yeast
- 10gSalt
- 330mlWater (lukewarm)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the bread flour and salt in a large bowl.
- 02
Stir the active dry yeast into the water until dissolved.
- 03
Pour the liquid into the flour and mix until a rough dough forms.
- 04
Knead until the dough is smooth and elastic.
- 05
Cover and let the dough rise until doubled in size.
- 06
Shape the dough into a long loaf and place it on a baking tray.
- 07
Let it rise again until puffy.
- 08
Bake at 230°C (446°F) until the loaf is deeply golden and sounds hollow when tapped.
- 09
Cool before slicing.
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