Making Better Bakes™ Masterclass

Artisan Loaf Fortification Recipe & Technique

Achieve open crumb structures, blistered crusts, and superior oven spring using our professional-grade Bread Improver, Vital Wheat Gluten, and pure Egg White Powder.

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Artisan Loaf Fortification Artisan Breads
Prep Time 30 mins (+ bulk ferment & cold retard)
Bake Time 45 mins
Difficulty Advanced
Yield 1 Large Artisan Boule or Batard

Ingredients

Fortified Flour Blend

  • Strong White Bread Flour: 450g
  • Vital Wheat Gluten: 30g (boosts protein matrix for high-hydration gas retention and blistered crusts)
  • Egg White Powder: 10g (strengthens protein network, improving oven spring and interior crumb setting)
  • Deluxe Bread Improver: 5g (1 tsp) (optimises enzyme activity for prolonged freshness and volume)

Hydration & Fermentation

  • Lukewarm Water: 350g *(74% total hydration)*
  • Active Sourdough Starter (Fed): 100g *(or substitute 3g instant yeast if making a yeasted artisan loaf)*
  • Fine Sea Salt: 10g

Step-by-Step Instructions

1. Autolyse & Fortification Dry Blend

  1. In a large mixing bowl, thoroughly whisk together the strong white bread flour, vital wheat gluten, egg white powder, and deluxe bread improver to ensure an even distribution of active fortifiers.
  2. Pour in 340g of the lukewarm water (reserve 10g to dissolve the salt later) and mix until no dry flour remains. Cover and let rest (autolyse) for 45 minutes to jumpstart gluten hydration.

2. Inoculation & Kneading

  1. Add your active sourdough starter (or yeast) and the remaining 10g of water with the sea salt over the dough.
  2. Work the starter and salt into the dough using a pincer technique and fold method until fully incorporated.
  3. Perform 4 sets of stretch-and-folds spaced 30 minutes apart over the first 2 hours of bulk fermentation to build structural tension.

3. Bulk Fermentation

  1. Cover the bowl and allow the dough to ferment at a warm ambient room temperature until it has increased in volume by roughly 50% and shows visible gas bubbles underneath and on the surface (approx. 4 to 5 hours for sourdough).

4. Shaping & Cold Retard

  1. Turn the dough out onto a lightly floured work surface. Pre-shape into a round boule, rest for 20 minutes uncovered, then perform a final tight shape into a boule or batard.
  2. Transfer seam-side up into a well-floured banneton basket. Cover and place in the refrigerator for a 12–24 hour cold retard to develop complex flavor profiles.

5. Baking

  1. Preheat your cast-iron Dutch oven inside your oven at 230°C (450°F) for at least 45 minutes.
  2. Invert the chilled loaf onto parchment paper, score the top with a sharp lame at a 30-degree angle, and carefully transfer into the hot Dutch oven.
  3. Cover with the lid and bake for 20 minutes with steam trapped. Remove the lid, drop the temperature to 210°C (410°F), and bake uncovered for another 20 to 25 minutes until the crust is deeply caramelized and golden-brown.

6. Cooling

  1. Transfer the baked artisan loaf immediately to a wire cooling rack. Allow it to cool completely for at least 2 hours before slicing to allow the starches to fully set.