Artisan Breads

Basic Artisan Bread

Adapted from: Charles van Over,

The Best Bread Ever:

Great Home Made Bread Using Your Food Processor, Broadway Books, 1997

Makes two 10-inch round loaves (boules)

Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling

1

pound unbleached bread flour

1-1/4 cups water (10 ounces)

 

(3-1/3 to 4 cups)

Cornmeal for the peel or baking sheet

2

teaspoons fine sea salt

Flour for dusting

1

teaspoon instant yeast

 

Insert the dough blade. Combine the flour, salt, and yeast in the work bowl. Test the tempera- ture of the flour mixture using an instant read thermometer. Adjust the water temperature so that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if the flour is 70˚F, then the water must be 75˚F.) This is the base temperature. With the machine running on dough speed, add the water through the small feed tube and process for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and let rise for about 1-1/2 to 2 hours at room temperature.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of the oven. Preheat the oven to 475˚F.

When risen, scrape the dough onto a lightly floured work surface. Divide into two equal pieces and shape into rough balls. Let rest, covered, for 15 to 20 minutes. Roll into two balls, 9 inches in diameter. Place on a cornmeal dusted baking sheet. Cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 percent. The dough will feel soft, but spring back when poked with your finger.

Gently transfer the loaves onto a baker’s peel or the back of a baking sheet that has been dusted with cornmeal, taking care not to deflate the loaves. Sprinkle top of each loaf with flour. Using a serrated knife, score each loaf with four slashes to make a tic-tac-toe pattern on the top of each loaf.

Carefully slide the loaves onto the baking stone, then carefully pour about 1 cup of warm water into the cast-iron pan. Reduce the heat to 450˚F. Bake the loaves for 30 to 40 minutes, until the crust is a deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal temperature of the bread will be 205˚- 210˚F when tested with an instant read thermometer. Remove from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g

sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

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Cuisinart DLC-2011WBN-1, DLC-2011WWBN-1, DLC-2011BKWBN, DLC-2011WBCN manual Artisan Breads, Basic Artisan Bread
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DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

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