Add the dough ingredients to your bread machine pan in the order recommended by your manufacturer (typically: water, maple syrup, melted butter, salt, bread flour, and finally the yeast). Select the DOUGH setting.

About 5 minutes into the mixing cycle, lift the lid to check the progress:

If it looks dry or clunky: add 1 tablespoon of warm water to help the ingredients bind together.

If it looks a little sticky or clings to the walls: use a rubber spatula to scrape down the sides so the machine incorporates everything.

Any minor adjustments here help the dough finish as a smooth, soft ball.

For deeper flavor and a stronger “crackle,” refrigerate the dough after the machine cycle:

Remove the dough from the machine

Place it in a lightly oiled bowl or Ziploc bag

Refrigerate 8–24 hours

Remove from the fridge 2 hours before shaping

If skipping the cold ferment, move directly to Step 3.

On a lightly floured surface, pat the dough into a rectangle (about 9" wide by 12–14" long).

The Envelope Fold: Fold the top third down toward the center, then fold the bottom third up over it.

The Roll: Starting from the folded edge closest to you, use your thumbs to roll the dough away from you tightly. With each turn, use the heel of your hand to “seal” the dough against the work surface to build surface tension.

Pinch the long seam and the ends tightly.

Place seam‑side down on a baking sheet, cover with a cloth, and let rise in a warm spot for 60–90 minutes until very puffy.

Preheat your oven to 400°F (convection if available). Place a broiler pan on the bottom rack.

Use a sharp knife or razor to make 3 deep diagonal slashes across the top of the loaf.

Brush with egg white wash for a shiny, thin crust, or leave unwashed for a rustic finish.

Slide the bread into the oven and quickly pour 1 cup of hot water into the broiler pan to create steam.

Bake 20–25 minutes until golden brown.

(Optional) Immediately after removing from the oven, brush the crust generously with softened butter to create a crisp, “shattering” texture rather than a hard crunch.