(Reinhart) Artisan Bread 

White crusty bread with the depth of sourdough! This is a 'purist' version with no added yeast.

Remove the dough from the refrigerator and let it rest for 2 hours.

Shape it into loaves or rolls:
Three 16 oz loaves which bake on 1 perforated sheet pan with the silpat.

When dividing dough use a lightly oiled and wet surface BUT when shaping use flour.

Be sure to create surface tension to make a tight loaf so that they rise evenly, also called 'gluten cloaking'. Page 20 in Peter Reinhart's Artisan Breads Every Day.

Let the shaped dough sit, covered at room temp for 2 hours.

Heat the oven very hot! 500* for as much as 45 minutes before baking. Heat the stone also if you aren't baking on a sheet. Heat a stainless steel pan to use for steam.

Just before baking score the tops. Boil a cup of water. Transfer the bread to the stone or put sheet in oven. Pour in the 1 cup water into the steam pan, being careful not to drip on the oven window (cover the window with a towel). Quickly close the oven to keep the steam inside.

Bake 20-30 minutes at convection roast 425*. For a very crispy crust turn oven off and leave it in for another 5-10 minutes, less for rolls. Cool at least an hour before slicing otherwise it will be sticky and not done.

Cool very thoroughly before storing in plastic. These reheat very very well. Just put on the rack at almost any temperature until the crust is crispy again. This is why I make smaller loaves so we eat a whole loaf most of the time.
In bosch mixer bowl with dough hook:
15 oz freshly mixed sourdough starter, ripped into small pieces
14 oz filtered water warmed to 95*
Let sit a few minutes to soften the starter.

Add:
20 oz white artisan bread flour from Bob's Red Mill
.75 oz salt

Mix:
1 minute
Rest:
5 minutes
Mix:
4 minutes #1
2 minutes #2

This dough should undergo a stretch and fold process. Stretch it with wet hands, tuck it into a ball and put it into an oiled or just wet one gallon jar for rising. AND take it out after 10 minutes to stretch and tuck again a total of 3 times, but be sure it is done within 30 minutes.

Here it becomes a spongy springy ball. Make sure the top is very wet and oiled.

Let sit on counter 2-3 hours before putting in the refrigerator.

Cover jar and refrigerate overnight or for up to 4 days.

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