MARBLE FOX BAKERY ARTISAN BREAD RECIPE
Authentic Bakery Bread at Home - crusty on the outside, soft on the inside. Buttery, flavorful, and relatively simple.
Equipment
- large mixing bowl
- meat thermometer
- 1 extra large baking sheet or two normal-sized baking sheets
- parchment paper (optional)
- cast iron skillet
- sharp knife or razor blade or lame (fancy dough blade)
- oven mitts
Ingredients
- 2 cups warm water 110-115 degrees Fahrenheit
- 2 1/4 tsp yeast active dry
- 2 tsp sugar
- 5 cups bread flour I use White Lily.
- 2 tsp salt table salt
Instructions
- Proof yeast in warm water and sugar for 5 minutes in a large mixing bowl.
- Stir in flour and salt. Mix well.
- Let rise 1 hour at room temperature covered with plastic wrap. Plastic wrap is needed to seal in the heat and moisture during this rise.
- Knead and shape on floured surface into desired loaves. I prefer boules (rounds) or baguettes (long). Only knead it enough for it to come together into a ball, not too much. Place on parchment-lined baking sheet or in floured bannetons/bowls on a parchment-lined baking sheet.
- Cover with a hot or at least warm damp cloth. It needs to be warm to start, even though you are putting it in the fridge. Refrigerate overnight or at least 8 hours. (You have some wiggle room here since it is refrigerated.)
- Heat oven to 450 degrees Fahrenheit for at least 45 minutes with an empty cast iron skillet on the bottom rack.
- Set loaves out at room temperature for fifteen minutes before baking (last 15 minutes of oven heating time). Remove any loaves from bannetons or bowls by flipping the bowl over onto the baking sheet. (Do NOT put bannetons in the oven or bake these loaves in bowls.) The top of the loaf is what touched the inside of the banneton/bowl. Lightly flour the tops and slit as desired just before putting the loaves in the oven.
- WEAR OVEN MITTS AND BE CAREFUL!!! After placing the pan(s) in oven, CAREFULLY and WELL PROTECTED FROM THE STEAM pour 1 cup of water into the skillet.
- Bake for 25 minutes or until the crust is golden brown and the loaves sound hollow when tapped.
- Cool on wire racks.
Notes
The time seems long from start to finish, but most of it is rising time. The long rise helps develop the flavor of the bread and allows the gluten to relax. The steam contributes to the crisp crust.
You can double the ingredients to easily make 6 boules or 12 mini baguettes. You can also make long baguettes, but I prefer the half-length because they are easier to bag and manage.
Cutting the slits is one of the most fun parts. You can make all kinds of interesting designs, just make sure your blade is smooth and sharp. Take care with all sharp blades.
Failure to abide by my safety tips can incur injury. This recipe should not be attempted by children without the careful supervision of a responsible adult.