Everyday Artisan Bread (Artisan Blend)

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

 
Ingredients

• 3 cups (420g) Better Batter Artisan Bread Blend
• 1 1/2 cups 340g to 354g Water + add water 1 Tbsp. at a time as needed, up to 80 extra grams, total weight of 420g or less
• ¼ cup (56g) Oil
• 3 Tbsp. (35g) Sugar
• 1½ tsp (9g) Salt
• 1 packet Instant Yeast or Rapid Rise Yeast (7g) or 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.

 

Instructions

Mixing Dough

By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.

Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.

 

1ST PROOF

Cover the dough. Allow it to rise and double in size for at least 30 to 60 minutes or refrigerate for 8–48 hours. (The cooler your room, the longer the rise time.)

 

Remove. After rising, remove the dough from the bowl and shape.

 

SHAPE

Lightly flour a rolling surface. Knead dough lightly a few times. Form dough into a round ball.

 

Coat a smooth cloth or tea towel with a little extra flour and use it to line an 8" bowl, casserole dish, or baker's cloche.

 

Place the dough ball into the prepared container and fold the loose edges of the towel over the top to cover the dough.

 

2ND PROOF

Quick Proof: Place dough in a warm area (90°F) for 45–60 minutes or until doubled in size. Preheat your oven to 425°F with a baking sheet inside.

Slow Proof: Place the covered dough in the fridge for at least 8 hours and up to 24 hours. When ready to bake, remove from fridge, uncover, and let rest at room temperature for 30 to 60 minutes. Until completely. Come to room temperature. Preheat oven to 425 degrees with a baking sheet inside.

 

BAKE & COOL

Take baking sheet out of the oven. Gently remove the dough from the bowl or cloth and place onto the hot baking sheet.

 

Use a sharp knife to slash the surface of the dough about ½ inch deep.

 

**Professional Tip: spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust.

 

Bake at 425F for 5 minutes. Then reduce the temperature to 350°F and bake for another 45 to 60 minutes, or until golden brown. And internal temperature of 210°.

 

Turn the loaf onto a rack and allow to cool completely (1–2 hours) before slicing or serving. Store tightly covered.