For an 8.5x4.5 loaf pan:
Add the water to the mixing bowl, and then stir in the yeast.
Add the oil and honey to the bowl and mix together.
Measure the flour into the bowl, and then the salt last.
Combine all the ingredients together using your hands, a spoon or a spatula. Once the dough starts to come together switch to just using your hands and squeeze dough through your fingers in order to incorporate all the ingredients evenly. The goal with this first stage of the mixing is just to get all the ingredients properly hydrated and combined into a shaggy mass with no real structure and should take no more than 5 minutes.
Let the dough sit and rest for 5 minutes.
Moisten your hands with water and stretch and fold the dough x3, waiting 5 minutes between each set.
Place the dough in an oiled container, cover it, and allow it to bulk ferment for about 1 hour, until you notice a 50-75% increase in size, you notice air bubbles on the surface, and when you poke the dough it springs back.
To PRE-SHAPE the dough: Dump the dough onto a very lightly floured surface. Divide the dough now, if making multiple loaves. De-gas the dough by patting out the air bubbles. Fold the dough over onto itself and shape into a small packet, and then cup the dough and pull it towards you to begin building surface tension. Turn the dough ¼ turn and repeat the process until you have a round ball of dough (also called a boule).
NOTE: For dinner rolls, divide dough into equal portions. 12 portions = approximately 52g per roll. Roll the dough into balls and place into baking dish, allowing space between them.
Optional: Refrigerate, covered, for up to 18 hours. Remove from the refrigerator 1.5-2h prior to baking to let the dough come back to room temperatuor continue to the next step.
Let the dough rest for 20-30 minutes.
To FINAL-SHAPE the dough: Punch the dough down. On a floured surface, gently push the dough into a rectangle the same width as your loaf pan. Tightly roll the dough into a loaf, tuck in the ends gently and place in your loaf pan.
Cover and allow to rise (final proof) until puffy and the dough rises above the pan 1-2 inches. This should take another 1-2 hours. The rate at which the loaf proofs is dependent on the temperature of the dough so the time will vary.
Optional: Score the loaf as desired.
Spray or brush the top of the loaf with water. It should be visibly wet.
Bake at 350°F for 35-40 minutes or until the internal temperature reaches at least 190°F (max internal temp of 210°F) and the crust is golden brown.
For a 9x5 loaf pan:
Note: Recipe adapted from
https://www.abreaducation.com/content/lesson1-first-loaf