Can't Believe It's Not Sourdough: Artisan Bread Made With Yeast
Looking to make homemade artisan bread made with yeast that tastes just like sourdough? Our high hydration dough is baked in a Dutch Oven.
Servings: 12
Calories: 145kcal
Equipment
- Scale
- Mixing bowls
- Dutch Oven
- Banneton Proofing Baskets
Ingredients
Poolish
- 50 g All Purpose Flour
- 2 g Active Dry Yeast
- 50 g Warm Water
Bread Dough
- 360 g Warm Water
- 12 g Kosher Salt
- 400 g All Purpose Flour
- 50 g Whole Wheat Flour
Instructions
- In a large bowl, whisk together the 50 grams flour and the 2 grams of yeast. Add 50 grams warm water and stir with a spatula until combined. Cover the bowl with a tea towel or cloth bowl cover and set aside for 1 hour or until the dough’s surface is dimpled with holes.
- To the bowl of the poolish, add the water. The sponge should release from the bowl and parts of it, if not all of it, will float. Add the salt and stir briefly. Add both flours, then stir until you have a wet, sticky dough ball. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.
- With wet hands, grab one side of the dough, and pull up and to the centre. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle. Cover the bowl. If time permits, repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours.
- Place dutch oven on the bottom rack of the oven and preheat to 500 F.
- Tip the dough onto a lightly floured surface. Gently, using both hands, form into a ball. Dust with flour.
- Gently place the ball into a floured banneton basket and let proof for 30 additional minutes, or until the oven reaches 500 F.
- Tip the dough out onto a piece of parchment paper. Using a sharp knife slice an x onto the surface of the dough. Remove the dutch oven from the oven and slowly lower the dough in parchment paper into the hot pot. Place the lid on the dutch oven and slide into the oven. Bake for 20 minutes.
- Remove the lid from the dutch oven and bake for an additional 15-20 minutes.
- Tip the loaf out of the dutch oven and place on a cooling rack.
- Let loaf cool to room temperature (typically 1 hour) before slicing.
Nutrition
Calories: 145kcal | Carbohydrates: 30.4g | Protein: 4.1g | Fat: 0.1g | Sodium: 389mg | Potassium: 4mg | Fiber: 1.7g | Sugar: 1.3g | Calcium: 1mg | Iron: 1mg
