Patrick's Bread

420 g Better Batter Artisan flour blend

400g warm water

35 grams sugar/honey/molasses

11 g instant yeast

9 g salt

56 g olive oil

(alternate version calls for only 7g yeast and 1 T apple cider vinegar)

Mix in stand mixer, start slow and then whip on high for 6 minutes.

Cover bowl and let rest/hydrate for 20 minutes.

Form into a ball, maybe stretch and tuck a couple times and then place in floured bread basket.

Proof in proofer for 1 hour

Baking option 1: Preheat oven with a breadstone to 450 degrees. Make sure the stone/steel has 30 minutes to truly preheat. When bread is proofed, tip onto a parchment lined pizza peel, score bread, and place bread (with parchment) onto the hot stone. Add 4 ice cubes or spray loaf with water twice 7 minutes apart to create steam. Bake for 35-40 minutes.

Baking option 2: Preheat oven/stone to 475. Follow instructions in option 1 but after 25 minutes, turn heat down to 350 and bake for 40 more minutes. 

Baking option 3: Preheat oven and dutch oven to 475. Follow scoring instructions in option 1 but tip loaf into hot dutch oven.  Bake 25 minutes then turn down heat to 350, remove cover and bake another 40.