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5 from 1 vote

Verde Artesian bread

my version of simple 75% 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: 110kcal
Author: Chef Verde

Equipment

  • dutch oven any kind i use glass mostly although cast iron works well
  • 2 dough scraper
  • 1 spatula
  • 1 bread thermometer

Materials

  • 323 ml spring water room temp 1.5 c 75%
  • 7 g dry yeast 1 t
  • 360 g bread flour 13.5 g protein100%
  • 4 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 and refrigerate overnight
  • remove from fridge and let sit for 1-2 hours.
  • preheat oven 425 F no 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
  • 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