Artisan Bread
This recipe teaches you the skills of sourdough but with a simpler and faster method using commercial yeast rather than requiring a sourdough starter, completing in approximately 5 hours total.
Ingredients
- 200g all-purpose flour
- 200g bread flour
- 50g whole wheat flour
- 4g instant or active dry yeast
- 10g kosher salt
- 350g warm water
- 18g maple syrup or honey
- 50/50 rice flour and all-purpose flour blend (for dusting)
Instructions
Mix flours, yeast, and salt. Add warm water and maple syrup, stirring until incorporated. Rest 45 minutes covered.
With wet hands, fold dough by lifting one side, stretching, folding across center; repeat 4 times around bowl. Wrap onto itself for smooth surface, flip seam-side down. Rest 45 minutes.
Repeat folding process. Rest 45 minutes.
Flour banneton with rice flour blend. Shape dough into rectangle, fold top third down and bottom third up. Roll into log, tighten, and pinch seams. Place in banneton seam-side up. Proof 45-60 minutes until doubled.
Preheat Dutch oven at 245°C for 30 minutes.
Invert dough onto parchment. Score top with shallow slits. Place in Dutch oven with lid. Bake 16 minutes covered.
Reduce to 200°C, remove from Dutch oven, place directly on rack. Bake 23-25 minutes until hollow-sounding or 96-98°C internal temperature. Cool 45 minutes before serving.