Babish Bread

Add to a bowl, then stir to combine. • 100 ml warm (110° F) water
• 1 packet of instant yeast
• 325 g all purpose flour
• 50 g sugar
• 5 g salt
• 45 g unsalted, room temperature butter
Add water then stir to create a pancake batter like paste. • 300 ml water
Add remaining flour and stir until a shaggy dough forms. • 325 g flour
Turn out onto a counter top and knead for 7-9 minutes until a smooth, supple dough forms.  
Generously oil a large bowl and place the dough inside. Roll the dough around a little to ensure it’s evenly coated in oil. • oil
Cover with plastic wrap and let sit at room temperature for 45 minutes to 1 hour until it has doubled in size. • plastic wrap
Turn onto a lightly floured countertop and punch down until it’s back to its original size and then start forming into a loaf. Make sure to tuck it under itself so it gets that nice loaf top.  
Place in a loaf pan that is coated with butter and parchment paper and loosely cover with plastic wrap. Let sit at room temperature for 1 hour until it has doubled in size. • butter
• parchment paper
• plastic wrap
Brush the loaf down with butter and place in a 400° F oven for 25-35 minutes. • butter
Remove from the oven and brush again with butter, then let sit overnight. • butter