Verde Artesian bread mix
my version of simple 90% hydration cold Proofed boule
Yield: 12 slices
Calories: 137kcal
Equipment
- dutch oven any kind i use glass mostly although cast iron works well
- 2 dough scraper
- 1 spatula
- 1 bread thermometer
- bread baking pan works well for a normal artesian loaf
Materials
- 360 ml almond milk room temp 1.5 c 75%
- 8 g dry yeast 1 t
- 200 g all purpose flour 4 g protein100%
- 100 g rye flour
- 100 g wheat flour
- 3 g salt kosher if possible, 1.5 t
- 1 T olive oil for final spray
Instructions
- Add yeast to water in medium bowl, dissolve
- Mix flour and salt
- add flour to water and mix until well combined do not knead
- cover let rest 2 hours or refrigerate overnight
- remove from fridge and let sit for 1-2 hours.
- preheat oven 400 F fan
- remove cover and dust with flour
- using scraper, fold in bowlfrom corners 5 - 6 times
- line 1 quart glass dutch oven with parchment paper circle
- dump dough onto paper. spray with olive oil
- or oil a baking loaf tin and dump entire dough into pan and cover. Rest until risen to top of pan or beyond.
- bake uncovered for 15 minutes, insert bread thermometer set for 207F, cover with tin foil to avoid burning bake for 10 minutes or until temp reachs 207F
- remove from oven and dump on wire cooling rack, removing paper carefully, it's hot.
Notes
Measure everything in advance. use scoop, do not pack flour.
use wet fingers to handle dough. or a dough scraper.
Hydration
percent | gram | ingredient |
100% | 360 | flour |
99% | 355 | water |
1% | 5 | yeast |
2% | 7 | salt |
Nutrition
Calories: 137kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 64mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.002mg | Calcium: 43mg | Iron: 1mg