Swiss Artisan Bread
Here is a bread recipe that is simple, does not require a preferment and hours + hours to make. I call it Swiss Artisan Bread because it is the closest to the bread we ate while growing up in Switzerland.
I use unbleached, organic King Arthur flour. I find that the dough develops well when the room temperature is around 77 degrees.
2 cups of white Bread flour
1 cup of whole Wheat flour
½ cup of Rye flour
¼ tsp. Instant Yeast powder (Fast-Rising, Rapid-Rise, Quick Rise)
1 tsp. Honey
1 1/4 tsp. Sea Salt
1 1/2 cup filtered Water
▪ Mix together the dry ingredients in a bowl.
▪ Add in the water (with dissolved honey) and mix until all the liquid is absorbed.
▪ Knead for approx. 8-10 minutes.
▪ Let the dough rest for 90 minutes in the bowl covered with a plastic bag.
▪ Gently flatten the dough on a flat surface.
▪ Then fold it like a letter and shape it into the desired form.
▪ Transfer dough into a proofing basket lined with parchment paper.
▪ Cover with a plastic bag and let it rest for 60 minutes before baking.
▪ Preheat the oven to 500 with clay baking dish.
▪ Open the hot oven and transfer the dough with parchment paper into baking dish.
▪ Score the top & lightly sprinkle with flour.
▪ Put on the dish cover and bake for 30 minutes at 500.
▪ Remove the cover and continue baking at 400 until crust is as desired.
Good luck and bon appetit.