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Verde Artesian bread mix

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Verde Artesian bread mix

my version of simple 90% hydration cold Proofed boule
Prep Time15 minutes
Active Time30 minutes
cold proofing20 hours
Total Time20 hours 45 minutes
Course: antipasto, Breakfast, Dinner, Lunch, Side Dish
Cuisine: American
Yield: 12 slices
Calories: 137kcal
Author: Chef Verde


  • 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


  • 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


  • 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.


Measure everything in advance. use scoop, do not pack flour.
use wet fingers to handle dough. or a dough scraper.
percent gram ingredient
100% 360 flour
99% 355 water
1% 5 yeast
2% 7 salt


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