Artisan Bread From a Dough Reserve is a mouth-watering crusty bread. It’s made using a dough reserve, this way you can enjoy fresh, homemade bread every day without having to start from scratch each time.
Bread is a staple food in many households, and nothing beats the aroma and taste of freshly baked bread.
However, making bread from scratch can be time-consuming, a bit confusing, and sometimes you may not have the luxury of time to make it.
The possibilities for customization are endless with this method.
You can add herbs, spices, cheese, or even dried fruits and nuts to the dough for a unique flavor profile.
You can even shape the dough into different sizes and forms, from baguettes to boules!
What is a Dough Reserve?
This method involves creating a dough reserve by mixing flour, water, and yeast, and letting it sit for several hours or overnight.
The dough reserve is stored in the refrigerator for up to a week, and used to make fresh bread every day.
This process not only saves time, but also allows the bread to develop a deeper flavor and texture.
The dough reserve acts as a starter, creating a natural fermentation process that gives the bread its signature crust and crumb.
Why Use a Dough Reserve?
Making a bread dough reserve is a great way to save time and effort in the kitchen.
Preparing a reserve of bread dough will ensure that you always have fresh dough available, whenever you need it.
This can be especially useful for busy families or individuals who don’t have the time to prepare fresh dough every time they want to bake bread.
By creating a bread dough reserve, you’ll be able to enjoy fresh bread whenever you want, without the hassle of starting from scratch every time.
Why Use Einkorn Flour
Einkorn Ancient Grain Flour is the only wheat never hybridized and has only two sets of chromosomes. It’s grown organically and tested for glyphosate. Its weak gluten makes it easier to digest. It lacks the gluten proteins that trigger symptoms of gluten sensitivity. It is higher in protein and lower in carbohydrates than modern wheat.
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How To Make Artisan Bread From a Dough Reserve
Preparing to bake:
The first step in making this bread recipe to already have a tub of your dough reserve in the refrigerator. Next, Preheat the oven to 450° F for 20 to 30 minutes.
Place a heavy Dutch oven (lid and pot) on a middle rack of the oven while the oven is preheating.
Shape the loaf:
- When you want to bake a loaf, remove your dough reserve from the refrigerator. I use about 1/2 a tub for a large loaf or 1/4 tub of dough reserve for a small loaf.
- Dust a sheet of parchment paper with flour. Lightly flour a work surface. Measure a 1-pound piece of dough. Add just enough flour to the dough and your hands so that your hands don’t stick to it too much.
Tip
Aim for a ball of dough this is roughly 1 pound for a smaller loaf, or 2 pounds for a larger loaf.
- Stretch gently stretch the dough and gather the corners of the dough towards the middle of the ball. Next, use your hands to shape your dough into a ball. It should only take about 30 seconds, we don’t want to work the dough too much.
- Place the shaped loaf on the floured parchment paper and place in a medium size bowl or a floured banneton basket to rise. Let it rest for 40 minutes. *It will not rise very much during this time.
- Dust the top of the risen loaf with flour and use a serrated bread knife or a pairing knife to slash a 1/2-inch deep cross or 1/2 moon on the top. (If you let the dough rise in a basket, flip it out on a piece of parchment paper, then make the slash.)
Note: If you’re using a banneton basket, sprinkle it generously with flour before placing the dough into it.
Bake the bread:
- Transfer the loaf on parchment paper to the preheated dutch oven and place the lid on. Be very careful because the dutch oven will be very hot! Parchment paper makes transferring the loaf much easier.
- Bake the bread for 25 minutes with the lid on. Then, remove the lid and let the crust darken for another 10-15 minutes. When the crust is golden brown, remove it from the oven (tap the bottom—if it sounds hollow, it’s done) and let cool completely, wire rack’s work well for this.
Tools you’ll need
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Artisan Bread From a Dough Reserve
Equipment
- 1 dutch oven with lid
- 1 Sheet of Parchment Paper
Ingredients
- Tub Dough Reserve – See recipe here: https://healthyelizabeth.com/how-to-make-a-bread-dough-reserve/
Instructions
Preparing to bake
- Preheat the oven to 450° F for 20 to 30 minutes. Place a heavy Dutch oven (lid and pot) on a middle rack of the oven while the oven is preheating.
Shape the loaf
- When you want to bake a loaf, remove your dough reserve from the refrigerator. I use about 1/2 a tub for a large loaf or 1/4 tub of dough reserve for a small loaf. Dust a sheet of parchment paper with flour. Lightly flour a work surface. Measure a 1-pound piece of dough. Add just enough flour to the dough and your hands so that your hands don't stick to it too much.
- Stretch gently stretch the dough and gather the corners of the dough towards the middle of the ball. Next, use your hands to shape your dough into a ball. It should only take about 30 seconds, we don't want to work the dough too much.
- Place the shaped loaf on the floured parchment paper and place in a medium size bowl or a floured banneton basket to rise. Let it rest for 40 minutes. *It will not rise very much during this time.
- Dust the top of the risen loaf with flour and use a serrated bread knife or a pairing knife to slash a 1/2-inch deep cross or 1/2 moon on the top. (If you let the dough rise in a basket, flip it out on a piece of parchment paper, then make the slash.)
Bake the bread
- Transfer the loaf on parchment paper to the preheated dutch oven and place the lid on. Be very careful because the dutch oven will be very hot! Parchment paper makes transferring the loaf much easier.
- Bake the bread for 25 minutes with the lid on. Then, remove the lid and let the crust darken for another 10-15 minutes. Once the crust is golden brown, remove it from the oven (tap the bottom—if it sounds hollow, it's done) and let cool completely, wire rack's work well for this.