Crusty white artisan Boule | Dr Doughlittle

Crusty White Artisan Bread Boule.

200g unbleached organic bread flour
200g filtered water
1/2 tsp dry yeast.

Biga | Dr Doughlittle

The Biga after overnight proofing.

300g unbleached organic bread flour
150g filtered water
1 1/2 tsp dry yeast
1 1/2 tsp sea salt

Dough mixing | Dr Doughlittle

The dough mixture in the KA mixer.

The night before, make the biga. Leave this overnight to proof. Next day, into a Kitchen Aid bowl mix the rest of the ingredients ( leave behind about 2 Tbs water for adjustments ) and add in all of the biga. Using the Kitchen Aid, mix the dough for 7 to 10 mins adjusting the consistency of the dough with the remaining water a little at a time so that the dough has a silky smooth elastic consistency and comes clean off the sides of the bowl.

Dough proofing | Dr Doughlittle

The dough left 30 mins to proof.

Risen dough | Dr Doughlittle

The risen dough in the KA bowl out of the fridge.

Leave the dough to proof inside the KA bowl for 30 mins at room temperature. After the 30 mins I placed the dough still in the bowl, covered with a tea towel, in the fridge to further proof for 4 to 5 hours. You could also slow proof up to a few days in the fridge. After this time to slow proof, take the dough out of the fridge and turn this down onto a flour mat to gently fold a few times. Then transfer the dough into a floured banneton basket, and then let it rest for about 30 mins more, or until when you poke the dough surface, the dimple stays depressed. You may find that the dough does not rise to the ‘double it’s size’ criteria, but there’s no need to worry. During this 30 mins period, heat up your oevn to 230˚C with a small metal tray on the bottom shelf.

Dough in banneton basket | Dr Doughlittle

The dough proofing in a banneton basket.

When the dough is ready, transfer the dough from the banneton on to baking paper, score the dough surface 0.5 cm deep with a bread knife, and place the dough on to the hot oven’s baking stone at 230˚C. Place boiling water on the hot metal tray in the oven, and spritz water once into the oven.

Bread baking in oven | Dr Doughlittle

I made a smaller boule with the main boule, both baking at 230˚C. Note oven rise.

Bake for 25 mins and another 5 mins with the oven door slightly ajar or opened. When the loaf is nicely golden brown, take the loaf out to cool on a metal rack. The oven rise as you can see, is beautiful!

Crusty white Boule | Dr Doughlittle

The crusty white artisan bread boule cooling on a metal rack. Hear the crackling sounds of the crust as it cools ! That’s music to any baker!

“God can do what He says He can do precisely because He is who He says He is. His many titles describe His ability. As Savior, He saves; as Deliverer, He delivers; as Redeemer, He redeems; as Master, He assumes authority; as Bread of Life, He provides; and as Almighty, He exerts divine strength.”

Author: Beth Moore


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