The Epiphany Chat Gpt Boule

This is not a sourdough bread! This incredible bread comes with a story. I have been on a brief sourdough journey since the end of March with my niece (#mygirlie). It has been a super fun ride together and I have made several loaves of bread. Some have been better than others. Sourdough is not easy and I admire those of you who have mastered bulk fermentation! I was up one morning feeding my starters (yes, of course I had to have more than 1 to complicate things) when I had this epiphany!!

I thought I should try a bread with yeast and simplify my life. I did a drop of research and was so happy that everything I learned (and bought!!!) for sourdough works for regular breads, too! Duh! So, instead of grabbing a recipe from one of my 5,000 cookbooks I went to my new bestie…chat gpt! This recipe yielded the most amazing bread and I have since made about 6 loaves! It is so simple and so delish,  Crusty outside with a super soft crumb. So I am naming it the epiphany chat gpt boule.

Start to finish we are talking 4 hours. Sorry but sourdough cannot compete with that timeline. In the meantime, I will continue to feed my soul survivor starter named Gertrude (RIP Sally) and maybe perfect a loaf one of these days! I hope you enjoy this! I will also post my inclusion loaves soon-cheddar olive and s’mores! Incredible!

Here are links to my FAVORITE bread tools that I have recently bought and love!

Cambro containers-best for watching bulk fermentation!

Food Safe Gloves so you won’t get too messy! 

Oval Dutch Oven

Bread Lame for scoring

Bannetons for proofing

Dough Whisk

I kept my time schedule in this recipe for you. This way you can adjust it to any times you want!

The Epiphany Chat Gpt Boule

5 from 1 vote

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Ingredients

  

• 3 cups 360g bread flour
• 1 ¼ tsp salt
• 1 tsp instant yeast
• 1 ¼ cups 295g warm water (100–110°F)

Instructions

 

• 9:30 AM – Mix Dough
• Mix flour, salt, yeast, and warm water until shaggy.
• Cover and rest 30 minutes.
• 10:00 AM – Stretch & Fold
• Perform 1 set of stretch & folds (repeat at 10:20 & 10:40 if desired).
• After final fold, cover and let rise in a lightly oiled cambro container for bulk fermentation.
• 10:40 AM–12:15 PM – Bulk Fermentation
• Let dough rise, covered, in a warm spot for 1.5 hours or until nearly doubled and bubbly.
• 12:15 PM – Shape the Dough
• Lightly flour your work surface.
• Turn the dough out gently and shape into a boule:
• Fold the edges of the dough inward toward the center.
• Flip it seam-side down and use cupped hands to tighten the surface by turning it in a circle.
• 12:30 PM – Final Proof
• Place the dough seam-side up in a well-floured banneton or a bowl lined with a floured towel.
• Cover and let rise 45–60 minutes until puffy. Preheat your oven to 475°F (245°C) with a Dutch oven inside, lid on.
• 1:15 PM – Score and Bake
• Carefully turn the proofed dough onto a piece of parchment paper. Add more rice flour on top, if needed.
• Score the top with a bread lame or sharp knife.
• Transfer it into the preheated Dutch oven with the parchment paper.
• Bake:
• 20 minutes with the lid on
• 15–20 minutes uncovered, until golden brown and crusty.
• 1:55 PM – Cool
• Remove from the Dutch oven and place on a wire rack.
• Let cool for at least 1 hour before slicing (resist the temptation—it finishes cooking while cooling.)