Artisan Rustic Boule'- gluten-free, top 9 allergen free

We have been asked for a recipe to make bread bowls to put soup in.  This time of year is perfect for comforting soups as the weather in most places is pretty cold.  We love soups of all sorts and kinds, and there are just so many amazing options.  Often we do a refrigerator dump of all our odds and ends of vegetables left over and make a delicious soup.  Another favorite around here is potato soup with cauliflower and carrots.  Our family begs for this soup often and would be the perfect soup to put in a bread bowl as it’s a bit thicker than a traditional soup.  We top it with dairy free cheese, sausage or bacon, and chives.  So good!  I think we need to make this soup soon.  What is your favorite kind of soup this time of year? 

Now that we have talked soup, let’s talk bread.  Our owner could talk bread all day long, she says bread is her food love language.  Haha.  There is just something about bread that is so comforting.  Bread has so many uses and comes in so many different forms, flavors, styles, and textures.  The creative part of making different breads is definitely a highlight for our owner.  She loves the science of baking and the science of baking gluten-free and top 8 allergen free adds so much more complexity to it all.  It’s like a fun puzzle to solve and our owner finds a lot of joy in the whole process of learning while creating new recipes.  This artisan rustic boule is definitely a work of art and took years to perfect.  Now that the recipe has been perfected, it is super simple and easy for you to make at home.  Making bread doesn’t have to be scary, feel daunting, or be complicated.  This bread is easy to make; it only takes a few minutes to mix and a few minutes to shape.  Other than that, this bread happily does the rest on it’s own.  We do our best to create simple recipes that will taste amazing.  As always, this artisan rustic boule is a crowd pleaser for those with and without food restrictions.  One meal at one table bringing unity to loved ones is our mantra.  

If you have questions, don’t hesitate to reach out.  We are more than happy to help you through your baking journey.  Our success only comes when you are successful and we know you can do it!  Head on over to get our Rustic Scoop™ Pizza Mix so you can make this artisan rustic boule’ soon!

Artisan Rustic Boule’ 

Ingredients 

1 Rustic Scoop™ Pizza Crust Mix 

½ teaspoon Dry active yeast 

1 Tablespoon Honey or other sweetener  

½ Cups Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water), OR 6 Tablespoons extra water 

¼ Cup Light tasting oil

2 teaspoons White or Apple cider vinegar 

2 ½ Cups Warm water

*If you like onions, garlic, or other herbs in your bread, read the directions below 

Directions 

Prepare a large container with non-stick spray and set aside. 

In a stand mixer fitted with a paddle attachment, pour in your Rustic Scoop™ Pizza Crust Mix and yeast.  Mix until well combined.  Next add the warm water (approximately 100°F) and mix on medium speed until mostly combined.  Add the rest of the liquid ingredients (including sugar if you chose that option) and mix on medium speed until well combined.  The dough will thicken as you mix.  Once the dough is thick and well combined, scrape the dough into your prepared large container that has enough room for the dough to nearly double.  Cover the container loosely with plastic wrap. 

Place your dough on the counter for up to 2 hours.  After two hours, place the dough in the refrigerator with the plastic wrap covering it.  Do not use a lid at this point as the dough will continue to rise.  Leave it in the refrigerator for 24 hours or up to 7 days.  If you leave it for more than two days, you can cover your dough with a lid.  At this point, the dough will not continue to rise and grow. The longer you rise the dough, the richer the flavor but the tighter the crumb will be. If you want a more open crumb, you can add 2 Tablespoons of warm water to the dough when you are ready to bake and mix until well combined. Then follow the rest of the directions below.

When you are ready to bake your artisan rustic boule’/s, take your dough out of the refrigerator.  Leave the dough out on your counter in a warm draft free spot to rise.  Let the dough rise for 30 minutes to two hours.  The longer you let it rise, the better the open crumb will be (nice air pockets in your bread).  Once your dough is done rising, prepare one or two baking sheets with parchment paper. Decide how big and how many boule’s you want to make.  This will make one large boule’, two medium size, or 4 smaller boule’s.  Using a sharp knife, divide your dough into the amount of boule’s you want.  Once all of your dough balls are on your baking sheet, with oiled hands, gently shape your dough balls into nice round balls.  If you like the look of a powdered boule’, you can gently sprinkle either tapioca or arrowroot starch on the top and gently rub it on the top of your loaf.  After you have shaped all of your rolls of dough, score each of the rolls with an “X” on top.  To do this, use a small paring knife or bread lathe and cut only ¼” deep.  This gives the dough a place to rise and keep their nice rounded shape.  You can get fancy with the design you score into the bread, just be sure to keep the scoring on the top third of the dough or the dough will “rise” out the sides... 

30 minutes before you plan to bake your artisan rolls, preheat your oven to 425° F with a roasting pan on the bottom rack of your oven.  Prepare 1 ½ Cups of water in a glass measuring cup with a pour spout.  When you place your boule’/s in the oven, carefully pour the 1 ½ Cups of water into the roasting pan.  We find it best to stand to one side of the oven when you do this to avoid getting hot steam on you.  Quickly close the oven door and bake the boule’/s for 1 hour to 1 hour and 20 minutes or until the crust is a nice deep golden brown.  The baking time will depend on the size of your boule’/s.  When the artisan boule's are done, you should hear the crust crackling.  When they are done, put them on a cooling rack until completely cool (at least 2 hours).  They are best eaten the day after you bake them, giving the inside of the bread enough time to set and dry.  If you eat them right away the dough will be too soft and a bit tacky. If you just can't help yourself, wait until the bread feels completely cool to to the touch. Then cut with a bread knife. If the inside feels a bit tacky just slice the whole loaf and leave the bread out on a cooling rack for 10 minutes and the bread will be the correct texture at that point. I won't blame you if you want to cut it early. ;)

If you will be making these into bread bowls, carefully cut out the top being sure to leave at least an inch of bread around all sides so the soup doesn’t leak out.  Use the bread you pulled out to make croutons or just eat it plain, it’s that good. 

*If you like added items into your bread like garlic, onions, olives, or herbs, feel free to do that.  A small onion is enough for a large loaf and  about 4 cloves of garlic cut in half.  Cut the onions to your desired thickness.  The amount of herbs is up to you.  If you put onions, garlic, and/or olives in the bread, decrease the amount of liquid by 1-2 Tablespoons depending how many of those you choose.  They all have liquid in them and will add moisture to the dough while they bake.  Enjoy!