Artisan - High Hydration Loaves 

Mix two or three loaves by hand or mix 4-6 loaves in the mixer. This has large air pockets with a moist crumb and a crispy crust.

Double Recipe:
Mix in bosch
56 oz warm water
8 oz starter
60 oz white artisan bread flour
(10 whole wheat and 48 oz white good too)
10 oz all-purpose white flour
2 T salt

Rest 1 hour in bosch bowl.

Divide the dough into 2 large glass bowls, 68 oz dough each. Stir from the bottom to stretch and fold in the bowl until the dough makes a perky ball. Rest and stretch as needed.

Rise overnight or all day.

~ Dividing the dough makes the necessary gentle handling much easier so you keep the precious air bubbles. It also gives you the stretch and fold in the bowl and not on the counter since the dough is so sticky.
~Note: especially when mixing by hand add half the flour and mix into a smooth batter, then mix in the rest of the flour.

In large bowl mix:
28 oz warm water
4 oz starter
30 oz white artisan bread flour
5 oz all-purpose white flour
1 T salt

Rest 1 hour

Stretch and fold in the bowl until it forms up into a ball.

Rise overnight or all day until doubled and has a few bubbles on surface and jiggles when you move the bowl. Be mindful of the temperature of your house. Overnight in the garage at 50* for 12 hours has been just great. But in the summer it will be different.

Coax the dough onto floured surface. Gently divide into two (34 oz) or three (24 oz each) loaves and lightly shape into balls. Cup the dough and gently pull it toward you in a circular motion to form and tighten its shape. Place on well floured towels in bowls, seam side up.

Cover and refrigerate 1 hour to set its structure. You could chill it up to 6 hours or more. When ready to bake, let sit at room temp while oven heats.

Remove loaves to parchment squares. Place on baking sheet or plan to use baking stone. Dust surface with flour and rub with hands to coat. Score dough. This makes a really pretty design on the bread.

Preheat oven with TWO cast iron skillets for maximum steam, and baking stone if using, to 500* but bake at convection roast 450* about 30-45 minutes until it registers 200* internal temp. Cool thoroughly on a rack before slicing or it will be too wet.

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