Artisan crusty buns
Makes 8 buns
Warm & crusty artisan buns fresh from the oven in just over an hour! Very little hands on time on this one with easy steps to a light & crusty bread with a chewy interior.
Best served on day of baking or slice in 2 and toast the following day.
Ingredients:
You’ll need:
1 pack Gusto Artisan Bread Mix
310 g warm water (100-110°F)
7 g (2 tsp) Instant dried yeast
2 tsp sugar (don’t skip)
2 tsp Apple cider vinegar
2 tsp melted butter or neutral oil (optional)
Notes: you will need a metal, ceramic or glass roasting tray big enough to cover the baguettes while baking, to create a Dutch oven effect. (Metal works best.) See the Dutch oven post for options.
Directions:
Whisk yeast, sugar & water in stand mixer bowl. Cover. Rest 2-3 minutes.
Using paddle attachment, beat flour, yeast mix & vinegar on med. speed for 90 seconds, or knead by hand 3 minutes. Scrape down once or twice if using a mixer.
Mix will be very wet to start and then stiffens.
Note: Dough can also be made by hand. Combine all ingredients until thoroughly mixed. Allow the mix to sit for 3-5 minutes to stiffen more before kneading for 2 minutes.
5. Knead a few times to smoothen and bring dough together, about 30 seconds. Divide into balls of equal size. (90-110 g approx.)
6. Simply flatten each piece, pull the edges into the center and pinch together. Turn over and cup the sides of the smooth ball to create a tight round shape.
7. Place, seam down, on parchment-lined baking sheet. Cover with a clean towel.
8. Preheat oven to 450 °F. Place the roasting pan cover you’ll be using on middle shelf to fully preheat. Tip: (Now proof breads for 30 minutes on stovetop edge.)
9. Spray/brush with water, dust on flour. Also spray around the buns, to create steam. Make 1/2” slits with blade or knife. Carefully (use oven mitt) cover the tray of breads with the hot roasting pan. Quickly return to oven. Reduce heat to 425°F
10. Toss 2 or 3 ice cubes onto oven floor to create more steam or spray sides of oven. Stand back. Close door at once to trap steam. Bake 20 minutes. Remove cover (use mitts.) Bake 5-10 minutes more to darken. Enjoy warm. Best eaten fresh on day of baking but leftovers can be stored in a brown paper bag for 1 more day, or in freezer bags and frozen.
Notes:
Adding ice cubes creates a steamy environment as gaps may appear in the “makeshift” Dutch oven. This steam helps achieve a crispy crust.
Try adding some extra flavors into the base dough. Check out some ideas here.
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! Enjoy!