Keep in mind that the deeper the cut, the wider the spread in the oven. Or you can be creative and add your own unique scores and designs. Once you’ve made the initial slash, feel free to leave it at that and keep things simple. For the ever-popular bread ear, hold your lame at a 30-angle and make a deep slash across the dough. Use a bread lame or sharp razor to score your loaf. The seams will naturally split in the oven.) (If you placed your seams down in the basket and they’re on top, don’t worry – you can just skip scoring and go straight to baking. If you placed your seams up in the basket, they should now be on the bottom of the parchment. Turn your loaf out onto a piece of high-heat parchment paper. If your Dutch oven isn’t hot enough, your dough won’t spring properly in the oven, and it might even bake itself onto the cast-iron.īut once you’re Dutch oven is heated and your loaf is proofed, it’s time to score your bread. You need your Dutch oven to preheat at least 45 minutes to an hour to ensure it’s hot enough to bake your bread, about the same amount of time it takes for your dough to rise properly. Set your Dutch oven with its lid inside your oven and preheat to 475 degrees Fahrenheit (246 degrees Celsius). While your dough proofs in the Banneton baskets, don’t forget to preheat your oven. 3:30 PM – 5:00 PM – Preheat Your Dutch Oven, Score, and Bake Your dough can go from under proofed to over proofed in about 15 minutes, so watch it close. During the second rise, the yeast becomes especially active. Note that it’s easy to over proof your dough at this stage. Squish, pinch, and stretch the dough to fully incorporate the new ingredients. Wet your hands, and fold the dough over the top of the salt and yeast. 11:00 AM – Add Salt and Yeast to the DoughĮvenly sprinkle the salt and yeast over the top of the dough. If you need to, use a spoon to scrape away any dough still clinging to your fingers.Ĭover and set aside for 30 to 60 minutes. If you worry about dough sticking to your hands, feel free to wet your hands with water. In your large plastic container, mix your flour and water by hand until just incorporated. Feel free to adjust times to better fit your needs. To help you out, I’ve provided a sample schedule. Although you don’t have to watch for peak activity in a starter, you do need to pay attention to how long you let your bread rise both in the container and in the proofing basket. However, you’ll still need to be somewhat careful with your timing. Instead, it uses commercial dry active yeast. Same-Day Artisan-Style White Bread doesn’t need a sourdough starter to give it lift and oven spring. I don’t get paid for my opinion, however, and only recommend products I use and enjoy. Some casserole dish lids are not meant for excessive heat.Īdditionally, I am an Amazon associate, so I do earn a little money whenever my readers click on affiliate links. Note that if you use a casserole dish with a lid instead of a Dutch Oven, make sure it can handle the high heat. And if you don’t have a container, you can easily use a large bowl with a lid or plastic wrap to keep your dough from drying out during its rise. I’ve provided both measurements by volume and measurements by weight if you don’t have a kitchen scale. You can be a little creative with what you use. Here are the baker’s percentages for Same-Day Artisan-Style White Bread:įeel free to adjust the percentages and hydration to get your perfect loaf! Additional EquipmentĪs with many other artisan-style recipes, you’ll need to have a few essential tools on hand when making this bread:ĭon’t have all of these? Don’t panic. ![]() The vital wheat gluten will give your bread a chewier texture and can help your bread hold its shape better. 25 Grams (3 Tablespoons) Vital Wheat Gluten.475 Grams (3 3/4 Cups + 3 Tablespoons) All-Purpose Flour.*You can use bread flour for this recipe if you want or create your own bread flour substitute: 1.5 Grams (1/2 Teaspoon) Dry Active Yeast.10.5 Grams (1 3/4 Teaspoon) Fine Sea Salt. ![]()
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