If you believe in delayed gratification, then this is the go-to recipe for you. With more proofing, comes more yeast flavor and a more open texture to the crumb. Wait until you taste the deliciousness of our Artisan Rustic White bread with its wonderful chewy texture.
Artisan Boule Rustic White
1, 1lb loaf; 10-14 servings
1 1/3 Cups Water, warm
1 Packet Yeast
1 Bag Wild About Bread™ mix
Preheat oven to 425° about one hour before you are ready to bake.
Prepare pan, choosing from an oiled* or parchment lined cookie sheet or a rimmed, half-sheet pan, or a greased, 8” to 9” layer cake pan or a greased, 2-quart oven-proof, round casserole dish.
Pour 1 1/3 cups warm water into PrepPal™, add yeast packet and whisk well until yeast is dispersed.
Add the contents of one Wild About Bread™ mix. Cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated. Open lid and using a rubber spatula, scrape down top of lid, sides and bottom of the PrepPal™.
Close lid and snap 2 of the 5 snaps. Set PrepPal™ in warm area (75° to 85°) until dough has doubled in size, approximately 2 to 3 hours. Open PrepPal™ once during this proofing time, scraping down sides and top of PrepPal™ again, close and place back in warm area.
Note: If time does not permit baking after proofing, move dough to refrigerator and hold there for up to 3 days. Before baking, dough should be at room temperature. Follow instructions below.
Open lid, scrape down sides and bottom of PrepPal™, and invert dough into prepared pan.
Shape dough into a round loaf, using rubber spatula to shape, or dump dough into the prepared layer cake pan or casserole dish.
Bake on center rack in oven for 25 to 30 minutes, rotating pan once during baking time. Bread is fully baked when bottom of loaf, when lifted with a spatula, is a rich golden brown.
Cool on wire rack 10 to 15 minutes before slicing.
Before baking, sprinkle on some toppings such as sesame seeds, poppy seeds, or our favorite Everything but the bagel.
*Vegetable oil or pan release spray is best for greasing pans if parchment paper is not used. Do not use butter.