Artisan Style Bread

Basic Dough

I use this dough for Baguettes, Batons, Boules, and pizza.


1000g flour

680g to 720g water (68% to 72%) (Can go up to 92% hydration for Ciabatta bread)

5g yeast

26/27g salt


This basic recipe can be cut in half for a 500g version.

Hand-mixed instructions

 Weigh out flour and water into a 12 quart container.

Mix well using hand.  Wet hand to prevent sticking.

Cover and let rest for 20 to 30 minutes (Autolyze)

 Mix yeast with 1 to 2 tablespoons water.  Let sit for a couple of minutes.   Add yeast and salt to flour mixture.  Mix well using pinch and fold method.  Cover and let rest for another 20 to 30 minutes. (Second Autolyze).


Now the dough is ready to stretch and fold.  Do this two to three times during the first hour. (Every 20 minutes)  (again wet hand to prevent sticking).  


If not baking same day, the dough can now go into the fridge for an overnight fermentation.  (Can be left for two or three days before baking.  Just take the dough out of the fridge two to three hours prior to shaping.  Dough needs to come to room temperature and start rising).


If baking same day, after the last fold, set aside until the dough has tripled.    Now it is ready to shape and proof.  Shape into two large rounds or four baguettes/batons.  Or make 8 to 10 small rounds or small baguettes.   Perfect size for two.


The bread freezes well, wrapped in paper towels and then stored in freezer bags.












Bread can be baked on a stone or in a Dutch Oven.


Preheat oven with baking stone to 500%.  If using Dutch Oven, preheat DO in the oven for 30 to 45 minutes.


When proofed, slash loaves and slide on to stone.   Provide some steam: Spray loaves with water every three minutes for the first nine minutes or toss a large cup of hot water into a pan on the floor of the oven.     Bake for 25 to 30 minutes.  Longer if a darker crust is preferred.


If baking in Dutch Ovens:  Slash loaf and place seam side down, or place seam side up for a more rustic look.   Bake covered for 30 minutes.  Remove lid and bake another 20 to 30 minutes , depending on crust preference.













This recipe can be adjusted to make a sourdough version or made with a preferment (Biga )



225g flour

225g water

2 g yeast


Mix together and stir well.  Cover and leave to double overnight.


Add to the Basic Recipe.



Sourdough Version

225g flour

225g water

60g starter


Mix together, stir well.  Cover and leave to double overnight.

The sourdough preferment can be added to the above basic recipe without the addition of yeast.  Give the dough at least an overnight fermentation in the fridge.   Or if baking the same day, add 2g of yeast.