Artisan boule
Makes 1 large 9-10” round
Warm & crusty bread fresh 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. Got an active GF sourdough starter? This is the perfect mix. (See notes for starter recipe & details.)
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 Mix flour
310 g warm water (100-110°F)
7 g (2 tsp) 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 * see notes
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. Knead until dough ball forms.
Turn dough seam side up, if using a basket, or seam side down if using a parchment or bowl, and pinch seams together in the center of the boule. (No artistic shaping required here. Just form a smooth ball with seams pinched together!)
Cup the ball of dough with the side of your palms, pushing inwards, to create a tight shape.
Place, seam side up in a well floured basket/bannetone or towel lined bowl. Cover with a clean towel.
Tip: (Now proof breads for 25-30 minutes on stovetop edge.)
Carefully invert onto a piece of parchment, about 12” square if using the basket to proof. Do not drop the bread or it will deflate.
Spray/brush boule with water, dust on flour. Make 1/2” slits with blade or knife.
Using edges of the parchment lift the boule into the preheated Dutch oven. Spray the sides of the parchment with water and cover with the lid quickly to prevent steam escaping. Place in the oven.
Bake 35 minutes with the lid on. Remove cover (use mitts!) reduce heat to 400F and bake a further 10/15 minutes more to darken.
Notes:
Cutting the bread too early may result in a gummy texture but I find tearing it about 10 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.
Use a neutral oil like avocado and not olive oil, as the temperature is too hot I find and gives an unpleasant taste.
The dough is a perfect medium for flavors, sweet or savory. Check out the bread add-ins page!