Artisan Loaf

Ingredients

• 420 g or 1 pack Gusto Artisan Bread & Pizza Mix
• 320 g warm water (105-115°F)
• 8 g (2 1/4 tsp) or 1 pack active or instant dried yeast
• 1 Tbsp honey, maple syrup, agave or sugar (don’t skip)
• 2 tsp Apple cider vinegar
• 1 tbsp oil or melted butter (optional) 

You will need a preheated cast iron pot, or any form of Dutch oven for this recipe. It can be as easy as metal pot & lid, or 2 loaf hot pans on top of each other.

Directions

1. Place a Dutch oven on middle shelf of oven. Preheat to 450°F. (Best to preheat for at least 45 minutes before baking.)

2. Whisk yeast, sugar & water in stand mixer bowl. Cover. Rest 4-6 minutes until foamy for active yeast or 1-2 minutes for instant.

3. Using paddle attachment, beat flour, yeast mix, vinegar & oil/butter on med. speed for 2 minutes. Scrape down once or twice if using a mixer. 

4. 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 to hydrate the flour.

5. Gently bring the dough corners inwards 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.)

6. Place the dough into a lined basket or a parchment lined bowl.

7. Cover with a clean towel. 

8. Tip: (Now proof breads for 25-30 minutes on stovetop edge.) 

9. Remove the Dutch oven & gently place the bread inside using the edges of the parchment. Do not drop or it will deflate. 

10. Spray/brush boule with water, dust on flour. Make 1/2” slits with blade or knife. 

11. Spray the sides of the parchment with water and cover with the lid quickly to prevent steam escaping. Place back in the oven. 

12. 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.

13. Allow to cool at least 20 minutes before slicing. Best eaten day of. 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 focaccia & 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 add-ins page on this chapter.