Artisan Bread Loaf
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Ingredients
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Ingredients
- Bread flour500 g
- Water (warm)375 ml
- Active dry yeast7 g
- Salt10 g
- Olive oil30 ml
Substitution Options:
Instructions
Mix flour and salt in large bowl. Make a well in center.
💡 Use a big bowl - dough will triple
💡 Don't let salt touch yeast directly
Dissolve yeast in warm water, let bloom 5 minutes. Add oil.
💡 Water should be 105-110°F
💡 Should get foamy
Pour liquid into flour. Mix until shaggy dough forms.
💡 Dough will be very sticky
💡 No kneading needed!
Cover tightly. Rise at room temp 1.5-2 hours until tripled.
💡 Longer rise = more flavor
💡 Should be jiggly when shaken
Turn onto floured surface. Fold into rough ball. Rest 15 min.
💡 Don't punch down
💡 Handle gently to keep air bubbles
Shape into tight ball. Rise 30-45 min on parchment.
💡 Seam side down
💡 Should increase 50% in size
Bake in preheated Dutch oven at 450°F. Covered 20 min, uncovered 15 min.
💡 Score top with sharp knife
💡 No Dutch oven? Use sheet pan with water
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Hosting dinner? Scale to 3 loaves instantly. Calculator even tells you to stagger baking times if you have one Dutch oven!
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Have 3kg flour? Calculate exactly how many loaves you can make, with options to adjust hydration for different textures.
Temperature Timing
Kitchen cold? Calculator suggests longer rise times. Hot summer day? It recommends shorter times or fridge rising.
Nutrition Information
Per 1 slice (1/12 loaf)
No preservatives needed!
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