Classic Artisan Breads
A foundational artisan loaf designed for shaping into boules, baguettes, or sandwich loaves. Crisp on the outside and tender within, with simple ingredients, balanced texture, and everyday versatility.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure. Use room-temperature liquids for the best structure and consistency. The dough tightens quickly, so only brief kneading is necessary. Bake thoroughly. Removing the loaf too early can result in collapse as it cools.
INGREDIENTS
- Makes 1 large loaf or 2 smaller boules
- 2½ cups (313g) Artisan Bread Flour
- 1 small carton liquid egg whites (454–460g)
- ½ cup (120g) water
- 1 teaspoon (5g) apple cider vinegar
INSTRUCTIONS
- Preheat oven to 400°F.
- In a large bowl, whisk together the egg whites, water, and apple cider vinegar.
- Add Artisan Bread Flour and mix until fully combined.
- Allow the dough to rest for 1–2 minutes.
- Knead gently for approximately 60 seconds, until the dough begins to tighten.
- Using damp hands, shape the dough into one of the following:
One large boule
Two smaller boules
Two baguettes
One sandwich loaf in a loaf pan
Bake according to shape:
- Sandwich Loaf: 60–70 minutes
- Large Boule: 55–65 minutes
- Two Baguettes: 35–45 minutes
If the crust begins browning too quickly, tent loosely with parchment paper.
LOAF NOTES
- Store in plastic for a softer crust.
- Store in paper for a drier crust.
- To restore crispness, bake at 400°F for 8–10 minutes.
- Refrigerate for 7–10 days or freeze for up to 1 year.
FROM THE FORAGE KITCHEN
Made with Artisan Bread Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.
