Artisan Breads Recipe
Make Artisan Breads Recipe in just 21h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Levain (Preferment)
Dough
Finish and bake
Method
Levain (Preferment)
- 1
Mix levain
12–16 hours before mixing the main dough (depending on room temperature), combine the active sourdough starter, all-purpose flour, and water in a medium bowl. Stir until homogeneous, cover loosely, and leave at room temperature until bubbly and doubled in size.
Dough
- 2
Autolyse
In a large mixing bowl, combine bread flour, whole wheat flour and 500 g of the lukewarm water (reserve 25 g). Mix with a dough scraper or wooden spoon until no dry pockets remain. Cover and rest 30–60 minutes to hydrate the flour (autolyse).
- 3
Add levain and salt
After autolyse, add the bubbly levain to the dough and incorporate by folding and pinching until roughly mixed. Dissolve the salt in the reserved 25 g water and sprinkle over the dough; add the dissolved salt and the optional instant yeast and olive oil. Mix until the dough is cohesive.
- 4
Bulk fermentation with stretch-and-folds
Keep the dough in a lightly oiled bowl at room temperature (21–24°C / 70–75°F). Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotate the bowl, and repeat until you've folded all four sides. After the series, let the dough rest undisturbed until it has increased by about 30–50% and shows bubbles on the surface—typically 2–4 hours total depending on starter strength and temperature. If using the optional instant yeast and you prefer a faster schedule, expect the lower end of that range.
- 5
Pre-shape
Turn the dough out onto a lightly floured surface. Gently degas by pressing to deflate large pockets, then use a bench scraper to pre-shape into a round by folding the edges into the center, rotating the dough to create tension. Rest the pre-shaped dough seam-side down, covered, for 20–30 minutes.
- 6
Final shaping
After the bench rest, shape the dough into one or two loaves (boule or bâtard). For a boule, tighten the surface by cupping your hand and rotating the dough against the work surface; for a bâtard, roll and seam to create surface tension. Place shaped loaves seam-side up in well-floured proofing baskets (bannetons) or seam-side down on a couche, dusted with cornmeal or rice flour. Cover and chill for cold retard or proof at room temperature for final rise.
- 7
Cold retard (optional, recommended for flavor)
Cover the baskets with plastic and refrigerate for 12–24 hours. This slows fermentation, develops flavor, and firms the dough for easier scoring. If not retarding, let the loaves proof at room temperature until they have risen about 50–75% and hold a gentle indentation when poked—usually 1–2 hours.
Finish and bake
- 8
Preheat oven and prepare
Place a Dutch oven or baking stone and a shallow metal tray (for steam) in the oven and preheat to 250°C (480°F) for at least 45 minutes. If using a Dutch oven, preheat the pot (lid on) inside the oven. Place the steam tray on the bottom rack. When ready to bake, have a sharp lame or razor blade, parchment paper, and a heatproof mitt ready.
- 9
Score and load
Carefully turn a chilled or proofed loaf out onto a piece of parchment. Using the lame, score the loaf with one or more decisive slashes (about 1/4–1/2 inch / 6–12 mm deep) to control expansion. Sprinkle a little extra flour or cornmeal if desired for a rustic look. If using a Dutch oven, lift the loaf on the parchment and place it into the preheated pot; replace the lid. If using a baking stone, transfer the loaf (on parchment or peel) onto the stone and immediately pour 200 ml of hot water into the steam tray to create steam, and close the oven door quickly.
- 10
Bake
Bake covered (Dutch oven) at 250°C (480°F) for 20 minutes to trap steam, then remove the lid, reduce the oven to 230°C (450°F), and bake an additional 20–25 minutes until the crust is deep golden-brown and the internal temperature reaches 96–98°C (205–208°F). If using a stone, bake with steam (tray) for the first 15–20 minutes, then remove the tray and continue baking until crust color and internal temperature are achieved.
- 11
Cool
Remove the loaf from the oven and transfer to a wire rack. Let cool completely (at least 1.5–2 hours) before slicing to allow the crumb to set. Cooling improves texture and flavor.