Operating instructions

Artisan Breads

Basic Artisan Bread

Adapted from: Charles van Over,

The Best Bread Ever:

Makes two 25cm 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 450g unbleached bread flour

(3-1/3 to 4 cups)

2 teaspoons fine sea salt

1 teaspoon instant yeast

1-1/4 cups water (300ml)

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

temperature 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

63°C (i.e. if the flour is 30°C, then the water must be 33°C.) 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 20cm 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 250°C.

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,

23cm 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 230°C. Bake the loaves for 30 to 40 minutes,

until the crust is a deep mahogany colour and the loaves sound hollow when tapped on the

bottom. The internal temperature of the bread will be 96 - 99°C 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 60ml serving:

Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g

sat. fat 0g • chol. 0mg • sod. 377mg • fibre 0g