Country-Style Boule with a Salty Crust | Boosted Gluten with VWG & Baker’s Enzyme
Bake a delicious, country-style boule bread with a few expert twists! In this recipe, we elevate the traditional artisan boule by incorporating Vital Wheat Gluten (VWG) to boost the protein content and enhance gluten development, resulting in a perfect chewy crumb. We also use Baker's Enzyme, which improves the dough's texture, crust, and shelf life, ensuring your bread stays fresh longer. To top it off, we sprinkle the loaf with sea salt, giving the crust a flavorful, salty finish that elevates every bite.
Ingredients
- 750 g Caputo type Z
- 250 g whole wheat flour
- 100 g vital wheat gluten
- 500 ml ice cold water
- 300 ml lukewarm water
- 30 g baking enzyme
- ½ tbsp honey
- 16 g dry yeast
- 30 g sea salt
Instructions
- in the jar with the lukewarm water add half tbsp of honey
- add 16 g of dry yeast and give it a good mix and place it aside to proof
- mix the dry ingredients by adding in a big bowl all the wheat flours
- add 30 g of baking enzyme
- add 30 g of sea salt and give it a good mix until all are well combined
- once the yeast is proofed, add the dry ingredients into the mixer
- add the yeasted water
- start the spiral mixer and set it up at around 15-20 minutes
- start adding in slowly the ice cold water
- apply a little bit of olive oil on your hands and on your working surface, so you can take it out
- make it into a round ball
- in the bowl add a little bit of oil in, so nothing sticks
- place the dough in the bowl and cover it up for 45 minutes or until double in size
- shape some loaves by splitting it in the middle
- get it all tucked into a round ball and make sure that the seam in the bottom is nice and tight
- repeat the above step for the second loaf
- add a slight bit of olive oil on both loaves
- let these rise for 45 minutes or until double in size
- score them on top by using a sharp knife
- spray water on your breads so you have humidity inside
- sprinkle sea salt on top
- place the pizza stones at the bottom of your oven
- add the loaves on the bottom of your preheated dutch oven running at 230℃ - 446℉, if you are using gas, otherwise pre-heat your convection oven and place them on the middle rack
- bake them covered for 20 minutes and then uncover them so to form a crust
- once ready let them cool down to eating temperature
- ready to serve