Artisan Bread with Type 1 Flour
Category: Yeast Breads
Servings: 6
This Artisan Bread with Type 1 Flour is a rustic, flavorful loaf that requires patience but delivers delightful results. The combination of Type 1 flour, mother yeast, and water creates an irresistibly airy and light crumb with a crunchy, golden crust. Whether you’re a seasoned baker or just starting, this recipe is sure to impress with its depth of flavor and delightful texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Type 1 flour | 300g |
| Water | 225g |
| Mother yeast | 80g |
| Fine salt | 8g |
| Type 1 flour (for dusting) | as needed |
Instructions:
Step 1: Mixing the Dough
- In a large mixing bowl, combine the Type 1 flour and water at room temperature. Begin mixing with your hands for about 10 minutes until a sticky dough forms.
- Cover the bowl with plastic wrap and allow the dough to rest for 15 minutes.
Step 2: Adding Salt
3. After the dough has rested, remove the plastic wrap and add fine salt to the mixture.
4. Continue kneading the dough for an additional 5 minutes to fully incorporate the salt.
Step 3: Stretch and Fold
5. Once the salt is incorporated, cover the bowl again with plastic wrap and let it rest for another 15 minutes.
6. Now, perform three sets of folds to develop the dough’s strength. For each fold:
- Lift one outer edge of the dough, stretch it, and fold it towards the center.
- Rotate the bowl slightly, and fold another portion of the dough into the center.
- Repeat this for the entire dough until you’ve folded all sections. After the last fold, you should have completed a total of 4 folds.
- Cover the dough again with plastic wrap and let it rest for 15 minutes before repeating the stretch-and-fold process two more times. Rest for 15 minutes between each fold cycle.
Step 4: Shaping the Dough
8. Once the third set of folds is complete, remove the dough from the bowl and place it onto a clean surface lightly dusted with Type 1 flour.
9. Gently stretch the dough into a rectangle shape, approximately 20×15 cm.
10. Perform a series of folds:
– Fold the top edge of the dough towards the center.
– Take the shorter side and fold it towards the center, covering the first fold.
– Repeat the folding for the other short side to create a neat packet.
11. Carefully flip the dough over, and gently roll it between your hands to form a smooth, tight round shape.
Step 5: Proofing the Dough
12. Prepare a clean kitchen towel and lightly dust it with Type 1 flour.
13. Place the dough ball into a proofing basket or bowl, ensuring the seam side is facing up.
14. Cover the dough with a kitchen towel and allow it to proof for 1 hour at room temperature, or until it has visibly expanded.
Step 6: Preheating the Oven
15. While the dough is proofing, preheat your oven to 250°C (480°F). If you’re using a Dutch oven, preheat that as well to ensure a crispy crust.
Step 7: Baking the Bread
16. After the dough has finished proofing, dust the surface with more Type 1 flour. Gently transfer the dough to a preheated baking dish or Dutch oven, making sure not to burn yourself with the hot pan.
17. Bake the bread at 250°C (480°F) for 15 minutes, then reduce the temperature to 220°C (430°F) and continue baking for another 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
18. Once baked, remove the bread from the oven and cool it on a wire rack. Allow it to cool completely before slicing to preserve the crumb structure.
Tips for Success:
- Be sure to use room temperature water for the best dough texture.
- You can experiment with using a baking stone or pizza stone to create an even better crust.
- If you’re new to working with mother yeast, ensure it’s active and bubbly before starting this recipe.
- The bread can be stored in a paper bag for 1-2 days at room temperature for maximum freshness.
Enjoy the rustic taste of this Artisan Bread with Type 1 Flour that’s perfect for pairing with a variety of meals or simply slathering with butter and jam. Its crispy exterior and soft, airy interior will make it an unforgettable addition to your bread-baking repertoire.
