Here’s a recipe for how to make authentic artisan bread! This loaf has just the right crispy crust, soft interior, and robust flavor.
- 200 grams all purpose flour (1 1/2 cups + 2 tablespoons)
- 200 grams bread flour (1 1/2 cups + 2 tablespoons)
- 50 grams whole wheat flour (6 tablespoons)
- 4 grams instant or active dry yeast (3/4 teaspoon)
- 10 grams kosher salt (1 1/2 teaspoons)
- 350 grams warm water (1 1/2 cups)
- 18 grams maple syrup or honey (1 tablespoon)
- For dusting the banneton: 50/50 blend of rice flour and all purpose flour, for dusting the banneton
- Mix the dough & rest 45 minutes at room temp: In a medium bowl, stir together flours, yeast and salt. Add the warm water and maple syrup. Stir with a wooden spoon or dough whisk until flour is fully incorporated into raggy dough. Place the bowl in a proofing bag or cover with plastic wrap and rest for 45 minutes.
- Fold the dough & Proof 1 for 45 minutes at room temp: With wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. Tip: Watch these video instructions for folding the dough (4:26 to 4:37). Place bowl in a proofing bag or cover with plastic wrap and rest for 45 minutes.
- Fold the dough & Proof 2 at room temp: Fold the dough again in the same manner and rest 45 minutes.
- Shape the dough, place it in the banneton, and rest for 45 to 60 minutes at room temp: Prepare the banneton by rubbing the 50/50 rice flour mixture into all of the grooves of the banneton. Remove the dough from the bowl onto a lightly floured counter. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Rub a little more flour onto the top of the dough so that it isn’t tacky. Gently flip the dough into the banneton and pinch off the bottom seam. Tip: Watch the video instructions for shaping the dough (7:54 to 8:50). Place the banneton into the proofing bag and proof 45 to 60 minutes, until doubled in size.
- Preheat the Dutch oven: Preheat the Dutch oven at 475°F for 30 minutes.
- Place on parchment, score, and bake for 16 minutes in Dutch oven: When the dough is proofed, put a piece of parchment paper the width of your banneton. Gently invert the banneton onto the parchment paper and reach your hand into the basket to release it from the banneton. Try not to deflate the dough. Using a lame or sharp knife, cut several shallow slits at angle across the top of the dough. If desired, use a fine mesh sieve to dust the bread with a bit of flour. As quickly as possible, remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 16 minutes.
- Place the bread on the oven rack, reduce to 400°F and bake for 23 to 25 minutes: After 16 minutes, reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. Bake for an additional 23-25 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit. Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze (sliced) wrapped in foil in a plastic bag for several months.
- Category: Bread
- Method: Baked
- Cuisine: French
Keywords: Artisan Bread