September 11, 2020

Everyday Artisan Bread

Try this GF DF Artisan Gum-Free, Rice-Free bread for sandwiches & dinner!

Everyday Artisan Bread

Servings 1 large loaf | Prep Time 3 hours | Cook Time 35 to 40 mins

INGREDIENTS

3 cups (420g) Better Batter Artisan Flour

OR 420g Better Batter Bread Flour
OR 480g Better Batter Original Flour

1 1/2 cups (340g) warm water (110°F)
35g sugar

OR maple sugar

9g tsp salt

1 package (7g) Instant or Rapid Yeast

OR 1 package (7g) active dry yeast*

*Using Active Dry Yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients. Once the yeast has proven, place flour & salt to the yeast mixture. Proceed to Mixing Instructions.

56g neutral oil (optional for a crust loaf)

INSTRUCTIONS

MIXING DOUGH

STAND MIXER:

Place all of the ingredients into a stand mixer bowl with paddle attachment. Begin stirring on Low to combine for about a minute, then increase to High speed for 6-8 minutes until dough is cohesive & fluffy.

Forming dough. Bring dough together on a board. Cover with plastic wrap and allow dough to hydrate/rest for 20 minutes.

Kneading dough. On a floured surface, knead the dough a few times adding only enough flour to keep the dough from sticking to the surface or your hands. Do not use the heels of your hands as in standard kneading.

HAND MIXING:

Use bare hands to stir and 'mush' together ingredients until a dough forms.

Knead together in bowl for 8-12 minutes or until a smooth dough forms.

SHAPING DOUGH

Shaping Method 1: To get the traditional coiled shape of artisan bread use a brotform dough rising basket. Rub flour all over the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic

Shaping Method 2: Place the shaped loaf into a floured bowl and cover with lightly greased plastic wrap.

PROOFING (Refrigerator or Countertop) :

REFRIGERATOR PROOFING:

Place loaf into refrigerator and cold proof overnight 8 -18 hours.

After proofing, preheat the oven to 475°F. If you are using a pizza stone or baking steel/or an inverted baking sheet preheat it for about 45 mins before baking.

COUNTERTOP PROOFING:

Proof dough for 45 to 60 mins in a warm place until it is doubled in size.

AFTER PROOFING (for Refrigerator & Countertop)

Preheat the oven to 475°F. If you are using a pizza stone or baking steel/or an inverted baking sheet preheat it for about 45 mins before baking.

Placing dough. Onto a work surface sprinkle a little flour. Carefully turn the dough upside down onto the surface. Score the loaf with a serrated knife or razor/lame.

BAKING: (stone/steel/cookie sheet or Dutch oven)

BAKING STONE/STEEL/COOKIE SHEET:

Place loaf onto the hot baking stone/steel or cookie sheet. Be careful not to touch the pan since it is very hot.

Throw 4 ice cubes onto stone/steel or cookie sheet. This will create steam.

Bake loaf for 25 minutes at 475°F, then reduce temp to 350° for 45 minutes.

DUTCH OVEN:

Remove the preheated Dutch oven and gently place loaf inside, add 3 ice cubes to create steam, and place lid over Dutch oven. Place covered Dutch oven into oven.

Bake loaf for 25 minutes at 475°F, then remove lid from Dutch oven and reduce temp to 350° for 45 minutes. The loaf is baked when it reaches an internal temp of 210°. If loaf begins to brown too much, tent with foil.
Remove the loaf from the oven and transfer it to a cooling rack.
Allow to cool completely before cutting (could be 3-4 hours).