Classic Artisan Breads
- Feb 19
- 2 min read
A foundational artisan loaf designed for shaping into boules, baguettes, or sandwich loaves. Crisp on the outside and tender inside with simple ingredients, balanced texture, and everyday versatility.
Forage Baker's Note
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 best structure.
The dough tightens quickly — brief kneading is sufficient.
Bake thoroughly. Removing too early may cause collapse.
Ingredients
Makes 1 large loaf or 2 smaller boules
2½ cups (313g) Artisan Bread Flour
1 small carton liquid egg whites (454–460g / about 2 cups)
½ cup (120g) water
1 tsp (5g) apple cider vinegar
Instructions
Preheat oven to 400°F.
In a large bowl, combine egg whites, water, and vinegar.
Add Artisan Bread Flour and mix until fully combined.
Rest 1–2 minutes.
Knead gently for about 60 seconds until the dough tightens.
Shape with damp hands:
• One large round boule
• Two smaller boules • Two baguettes (rolled into long tubes) • Or place in a loaf pan for sandwich bread
Bake:
• Sandwich loaf: 60–70 minutes
• One large boule: 55–65 minutes
• Two baguettes: 35–45 minutes
Tent loosely with parchment if browning too quickly.
Loaf Notes
Store in plastic for a softer crust.
Store in paper for a drier crust.
Re-crisp in a 400°F oven for 8–10 minutes.
Refrigerate 7–10 days or freeze 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.
