Artisan boule
Makes 1 large 9” round
Warm & fresh bread from the oven is now possible and with very little hands-on time.
This bread requires only a few easy steps to achieve a light crust with a chewy interior.
Slice any leftover bread and freeze. Slices can be reheated in a buttered skillet or in toaster until crispy on edges.
Ingredients:
What you’ll need:
1 pack Gusto Artisan Bread & Pizza Mix
310 g warm water (100-110°F)
8 g (2 1/4 tsp) or 1 pack instant dried yeast
2 tsp honey, maple syrup, agave or sugar (don’t skip)
2 tsp Apple cider vinegar
1 tbsp oil or melted butter (optional)
Notes:
You will need a preheated Dutch oven for this recipe.
Directions:
Place a Dutch oven on middle shelf of oven. Preheat to 450°F. (Best to preheat for at least 45 minutes before baking.)
Whisk yeast, sugar & water in stand mixer bowl. Cover. Rest 1-2 minutes.
Using paddle attachment, beat flour, yeast mix, vinegar & oil/butter on med. speed for 90 seconds to 2 minutes. Scrape down once or twice if using a mixer.
BY HAND: Mix will be very wet to start and then stiffens. If doing all mixing by hand it’s best to allow mix to sit 2-3 minutes after adding the water.
Gently bring the dough together & form a ball. Pinch the edges together to seal. (If using a basket it’s best to place seam side up & then later invert onto a 12” piece of parchment.)
Place the dough into a lined basket or a parchment lined bowl.
Cover with a clean towel.
Tip: (Now proof breads for 25-30 minutes on stovetop edge.)
Remove the Dutch oven & gently place the bread inside using the edges of the parchment. Do not drop or it will deflate.
Spray/brush boule with water, dust on flour. Make 1/2” slits with blade or knife.
Spray the sides of the parchment with water and cover with the lid quickly to prevent steam escaping. Place back in the oven.
Bake 30 minutes with the lid on. Remove cover (use mitts!) reduce heat to 400F and bake a further 10/15 minutes more to darken.
Allow to cool at least 20 minutes before slicing. Freeze any leftovers slices. Keeps for 3 months.
Notes:
Cutting the bread too early may result in a gummy texture but I find tearing it about 15-20 minutes after baking (and using it as a vehicle for butter, dip or soup) is just perfect! Want a quick bread served warm? Try the fougasse recipe.
When adding butter make sure it’s warm so as not to form lumps.
The dough is a perfect medium for flavors, sweet or savory. Check out the bread add-ins page!