I made my usual artisan bread but with a twist today. To make more of a “French” loaf I added olive oil and sugar to the dough. I also baked it on a stone rather than a Dutch oven. Because it is fairly high hydration (80%) it spread a little too much (for me) in the french bread pan and on the baking stone. Next time I will put one loaf in a long narrow Dutch oven without the lid. This may keep the shape without imparting a strong crust.

Artisan Bread

INGREDIENTS

• 450g (3 ¾ c) bread flour divided (For Italian Bread use AP flour))
• 2 ¼ teaspoons instant yeast
• 10g (1 ¾ tsp) kosher salt 
• 360g (1 ½ c) warm water between 120°F and 130°F (360 grams)

For French Bread

• 18g (1 ½ Tbl) sugar
• 12g (1 Tbl) Olive Oil

As an alternate add 2 tsp sugar, mix the water, yeast and sugar in a bowl and let set 10 minutes. Thoroughly mix in the flour and salt, cover with a towel and let sit for ~1 hour until doubled in size. Bowl fold as in step #4 below. Shape the dough, place into a greased loaf pan, slash the top, and let rise an additional 30 min. Bake 30-35 minutes at 375°F until the top is a golden brown or internal temperature is 190°F.

METHOD

1. In a large mixing bowl, add flour, yeast, and salt, (and sugar and oil if making French Bread) stirring with a dutch dough whisk to combine. Stir in water until the mixture is very sticky, and no lumps of flour remain, or use a stand mixer with paddle on low for 3 minutes.
   1. Cover and place in a warm, draft-free area until doubled in size, about 1 ½ to 2 hours.
   1. Alternatively, for an overnight rise: After mixing the dough, cover and refrigerate until doubled in size. This will take about 8 hours but will keep in the fridge up to 24 hours total.
2. Preheat the oven to 450°F. Place a large dutch oven with a lid in the oven for at least 30 minutes. For French bread place baking stone on lower rack in the oven.
3. If refrigerated, remove the dough from the refrigerator and let rest at room temperature for 30 minutes.
4. Using wet hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until the dough starts to hold its shape, about 8 to 10 rotations.
5. Turn out the dough onto a lightly floured surface, placing it seam side down. Shape into a boule or batard, depending on the intended use. Transfer the dough onto parchment paper or cloth lined banneton and sprinkle it with flour. (Alternatively, divide dough in half and form each into a small batard, place in a parchment paper lined French bread form)  Loosely cover with plastic wrap or a tea towel for 10 minutes while the oven heats to 450°F. Place a large dutch oven with a lid in the oven while it preheats.
6. Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough. Very carefully place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid.
7. Bake covered for 12-15 minutes. (If making 2 smaller loaves shaped in french bread forms, slide the loaves from the bread form directly only the baking stone and bake for ~20 minutes, on an oven rack positioned in the upper third of the oven then check internal temperature.) Remove the lid and bake until deeply golden brown and the internal temperature is about 195°F (~11 to 12 minutes more.) Carefully remove the bread from the Dutch oven using the parchment paper to help, and place on a wire rack to cool for at least 20 minutes before slicing