Artisan Bread, homemade country crusty bread
This is one of our daily use bread recipes, really good crust and also a nice addition to your dinner-table. When you have guests over, they will be impressed. That’s for sure!
Ingredients
Poolish
- 300 g - 10 oz strong wheat flour type 00
- 300 ml - 10 fl oz water
- ¼ tbsp dry yeast
Dough
- 0.5 L - 17 fl oz water lukewarm
- 3 tbsp diastatic malt
- 15 g - 0.5 oz dry yeast
- 400 g - 14 oz whole wheat flour
- 400 g - 14 oz strong wheat flour type 00
- 20 g - 0.7 oz sea salt
Instructions
Poolish
- in a big jar add 300g strong wheat flour type 00, 300ml water, ¼ tbsp dry yeast, mix it together, cover it with a lid and let it overnight at room temperature
Dough
- proof the yeast
- in a jar with ½ L of lukewarm water, add 3 tbsp of diastatic malt and 15g of instant yeast
- mix it up and set aside until bubbles and foam are forming on the surface
- mix the dry ingredients
- 400g whole wheat flour
- 400g strong wheat flour type 00
- 20g sea salt
- mix the dry ingredients very well so that they are totally combined
- add the proofed yeast to the poolish that you prepared a night before
- mix it in and dissolve it as much as possible
- add the dry ingredients to the flour mix and combine it with a spoon
- cover it up and let it rest for 30 minutes
- build some strength in the dough using the folding method by wetting your hand and then reach under and pull up, repeat 8-10 times
- cover it again and let it rest for 30 minutes
- repeat the same procedure for a second time
- transfer the dough in a oiled bowl, cover it and let it rest for 1 hour until double in size
- dust the top of the dough and the working surface with flour
- flip over the dough to the working surface
- cut the dough in half
- shape your loaves by folding them over
- place it inside a proofing basket which has been pre dusted with flour
- repeat the same procedure for the other half
- let them rest for 30-45 minutes
- preheat the oven at 250℃-480℉ and place inside two pizza stones and the top of two dutch ovens
- use the bottom of the 2 dutch ovens to transfer the dough in the oven, leave them cold so that the bread doesn't get dark in the bottom
- dust the top of the dough with a little bit of semolina
- take a parchment paper, place it on top of the dough, take the bottom of the dutch oven and flip it over
- repeat the same procedure for the other half
- score the dough by cutting a slash in the surface before baking
- cover the dough with the top of the dutch oven
- bake them for 18 minutes covered
- uncover and let it bake for another 20 - 25 minutes until you get the colour you like
- let them cool down for 10-15 minutes before serving