September 11, 2020

Patrick’s Basic Everyday Artisan Bread

This is our everyday Artisan Bread recipe, slightly different than the one printed on the back of our Artisan Blend Flour bags. We use it for dinner and sandwiches. Our Artisan Blend contains Psyllium, so it requires a hydration/rest to absorb the liquids. Please make sure to give your dough it’s 20 minute beauty rest for best results! Servings 1 large loaf Prep Time 3 hours Cook Time 35 to 40 mins

INGREDIENTS

3 cups or 420 g NEW! Artisan Baker's Blend (gum/rice free) 400g warm water 110 degrees F 35g sugar or 1/3 cup honey

1 package (7g) Instant or Rapid Yeast

1 package (7g) Active Dry Yeast (See note below)

9g tsp salt 56g neutral oil 1 tablespoon Apple cider vinegar or lemon juice ** Using Active Dry Yeast **: Into the warm Liquid add the Active Dry yeast and the honey or sugar. Allow 5 - 10 minutes for the Yeast to bloom. Once it has, proceed with the recipe .

DIRECTIONS

Into the bowl of the stand mixer add the Better Batter. Add all remaining ingredients. Mix with the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. Remove dough from bowl. On board bring dough together. Cover with plastic wrap and allow dough to hydrate/rest for 20 minutes. 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. Form into loaf shape. Place the loaf in an 8 inch round or oval proofing basket or bowl lined with a floured dish towel to avoid the dough from sticking to the towel. Fold the towel over the loaf.

Proofing (choose one)

Refrigerator Proofing:

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

Countertop Proofing:

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

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

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 (choose one)

Using baking stone/steel or 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° Fahrenheit, then reduce temp to 350° for 45 minutes.

Using a 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° Fahrenheit, 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. Note that this could be 3-4 hours.