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Artisan Bread From a Dough Reserve

Healthy Elizabeth
Artisan Bread From a Dough Reserve is a mouth-watering crusty bread made using a dough reserve, so you can enjoy fresh, homemade bread daily!
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Prep Time 5 minutes
Cook Time 35 minutes
Rising Time 40 minutes
Total Time 1 hour 20 minutes
Course Bread
Cuisine American
Servings 1 boule

Equipment

  • 1 dutch oven with lid
  • 1 Sheet of Parchment Paper

Ingredients
  

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.

Notes

If you're using a banneton , sprinkle it generously with flour.
Aim for a ball of dough this is roughly 1 pound for a smaller loaf or 2 pounds for a large loaf.
Keyword Artisan Bread, crusty bread, Everyday Bread Reserve, how to make a bread dough reserve, Lazy Sourdough, old world bread