Everyday Loaves - Crusty Artisan 

Basic recipe is 4 loaves - 96 oz dough. BUT also included is 5 larger loaves - 144 oz - 9 lb dough. Baked in perforated french bread pans, 4 or 5 loaves in one baking!

~FIVE 29 oz loaves  - 144 oz  - 9 lb dough!
10 oz starter
57 oz warm water

81 oz white artisan bread flour
{15 oz whole wheat bread and 66 oz white is good too}
2.25 oz salt

Rest 1 hour if you've used the whole wheat.

OPTIONAL: 1 t active dry yeast

~This recipe fills the bosch mixer and fills my oven.

~TO ADD CHOCOLATE CHIPS to this recipe you should add 1 oz water per loaf (I don't know exactly why). Then knead in 1 c (6 oz) chocolate chips per loaf just before the bulk rise.
In bosch mixer mix:
6 oz starter
38 oz warm water
until softened well.

Stir in:
54 oz white artisan bread flour (OR a portion whole wheat bread flour)
1.5 oz salt (2 heaping T)
Knead briefly allowing some time to rest until all flour is incorporated well.

Cover and let rest 30 minutes.

Mix in 1 t active dry yeast to lighten the crumb just a little. Optional.

Knead briefly, give another 5 min rest, knead briefly again until the dough is smooth. Take out to a damp counter and stretch and fold with bench scraper. Rest again 5-10 minutes and fold again until dough stands up in almost a ball.

Let rise in 2 gal jar. In the summer it has been taking 3-4 hours.

Before dividing the dough, gently remove from rising jar and gently fold the dough so it is evenly dispersed, top and bottom of rising container. The bottom seems to be softer and more sticky. Use the bench scraper on a lightly floured surface to fold again.

Divide and form into 4 loaves - 24 oz each loaf.

Second rise is shorter: 30-60 minutes until it looks puffy.

Score, spray with water, bake with steam. Preheat to 500* but bake at convection bake 400* 40-50 minutes. Finish at 350* until browned and internal temp is 200*.

Cookbook Home | About | Search