36
Artisan Breads
Basic Artisan Bread
Adapted from: Charles van Over,
The Best Bread Ever:
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
Makes two 10-inch round loaves (boules)
Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time,
40 minutes baking time and 1 hour or longer for cooling
1 pound unbleached bread flour
(3-1/3 to 4 cups)
2 teaspoons fine sea salt
1 teaspoon instant yeast
1-1/4 cups water (10 ounces)
Cornmeal for the peel or baking sheet
Flour for dusting
Insert the dough blade. Combine the flour, salt, and yeast in the work bowl. Test the tempera-
ture of the flour mixture using an instant read thermometer. Adjust the water temperature so
that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if
the flour is 70˚F, then the water must be 75˚F.) This is the base temperature. With the
machine running on dough speed, add the water through the small feed tube and process
for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and
let rise for about 1-1/2 to 2 hours at room temperature.
Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and
place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or
lower rack of the oven. Preheat the oven to 475˚F.
When risen, scrape the dough onto a lightly floured work surface. Divide into two equal
pieces and shape into rough balls. Let rest, covered, for 15 to 20 minutes. Roll into two balls,
9 inches in diameter. Place on a cornmeal dusted baking sheet. Cover with plastic wrap and
let rise for 30 to 45 minutes, until the dough increases in size by 50 percent. The dough will
feel soft, but spring back when poked with your finger.
Gently transfer the loaves onto a baker’s peel or the back of a baking sheet that has been
dusted with cornmeal, taking care not to deflate the loaves. Sprinkle top of each loaf with
flour. Using a serrated knife, score each loaf with four slashes to make a tic-tac-toe pattern
on the top of each loaf.
Carefully slide the loaves onto the baking stone, then carefully pour about 1 cup of warm
water into the cast-iron pan. Reduce the heat to 450˚F. Bake the loaves for 30 to 40 minutes,
until the crust is a deep mahogany color and the loaves sound hollow when tapped on the
bottom. The internal temperature of the bread will be 205˚- 210˚F when tested with an instant
read thermometer. Remove from the oven and place on a rack to cool completely before
slicing or storing.
Nutritional analysis per 2-ounce serving:
Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g
sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g
