How to Make a Rustic Bread
Assemble all of your ingredients, which are enough to make 4 or 5 loaves of rustic bread., Pour the lukewarm water into the large mixing bowl., Add first the yeast, then the sea salt to the water., Add all of the unbleached white flour to the...
Step-by-Step Guide
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Step 1: Assemble all of your ingredients
If you want the bread to have the traditional, crunchy crust, buy 1 or 2 unglazed quarry tiles to bake it on.
The ceramic absorbs the moisture, creating a crunchy crust.
You can buy unglazed quarry tiles at a carpet or tile store.
Before using, rinse with cold water to remove the dust and place on a flat surface to dry.
Of course, you can make a rustic bread without using quarry tiles if you prefer a softer crust. -
Step 2: which are enough to make 4 or 5 loaves of rustic bread.
Make sure the water isn't too warm, otherwise it will kill the yeast and the dough won't rise. , Mix it well.
This prepares the yeast to combine with the flour and ferment, so the dough rises. , Do not substitute the unbleached white flour for another type of flour such as whole grain or rye, as they are heavier and will not produce the same texture. , Knead them for about 5 minutes until they become one mass and combine into a sponge dough.
Sponge dough attains its specific flavor by means of a fermentation process, that allows all of the ingredients to blend properly, and multiple rises that enhance the flavor.
You can also mix the ingredients in with a wooden spoon and knead the dough by hand.
To do this, once the ingredients form a mass together, sprinkle some flour on a large wooden board, take the dough out of the bowl and knead it on the counter for about five minutes before returning it to the bowl. , The warmth aids the fermentation process and causes the dough to rise more and faster. , Some bakers prefer to let the dough rise for 12 hours to create a stronger flavor. ,, Store the rest of the dough in the fridge for later use.
When stored, the dough will remain good for about 2 weeks. , Kneading the dough for the second time blends the ingredients even more, and allows the second rising process to be more effective. , Popular shapes are a boule, a large round bread, or a baguette, a French bread. ,, Put the baking sheet or pizza tray into the oven and let the dough bake for about 30 minutes until it is brown. , If it sounds hollow, the bread is done.
Turn off the oven. ,, -
Step 3: Pour the lukewarm water into the large mixing bowl.
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Step 4: Add first the yeast
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Step 5: then the sea salt to the water.
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Step 6: Add all of the unbleached white flour to the mixture.
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Step 7: Use a mixer with a dough hook to mix the ingredients together.
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Step 8: Cover the bowl with a clean tea towel or cling wrap and put it in a warm place to allow it to rise.
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Step 9: Wait for approximately 2 hours
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Step 10: or until the dough has doubled in size.
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Step 11: Pre-heat the oven to 450 degrees Fahrenheit (225 degrees Celsius).
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Step 12: Take the dough from the bowl and tear off a piece about the size of a small melon.
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Step 13: Knead the dough you tore off for approximately 1 minute on the wooden board.
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Step 14: Shape the dough as desired and place it onto the baking sheet or pizza tray.
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Step 15: Let the dough rise for another 20 to 30 minutes.
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Step 16: Bake the dough.
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Step 17: Check to see if the rustic bread is done by tapping the crust.
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Step 18: Remove the bread from the oven and place it on a cooling rack.
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Step 19: Serve the bread with butter
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Step 20: cheese
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Step 21: cold cuts
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Step 22: French confiture
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Step 23: or eat it dipped in olive oil with sea salt.
Detailed Guide
If you want the bread to have the traditional, crunchy crust, buy 1 or 2 unglazed quarry tiles to bake it on.
The ceramic absorbs the moisture, creating a crunchy crust.
You can buy unglazed quarry tiles at a carpet or tile store.
Before using, rinse with cold water to remove the dust and place on a flat surface to dry.
Of course, you can make a rustic bread without using quarry tiles if you prefer a softer crust.
Make sure the water isn't too warm, otherwise it will kill the yeast and the dough won't rise. , Mix it well.
This prepares the yeast to combine with the flour and ferment, so the dough rises. , Do not substitute the unbleached white flour for another type of flour such as whole grain or rye, as they are heavier and will not produce the same texture. , Knead them for about 5 minutes until they become one mass and combine into a sponge dough.
Sponge dough attains its specific flavor by means of a fermentation process, that allows all of the ingredients to blend properly, and multiple rises that enhance the flavor.
You can also mix the ingredients in with a wooden spoon and knead the dough by hand.
To do this, once the ingredients form a mass together, sprinkle some flour on a large wooden board, take the dough out of the bowl and knead it on the counter for about five minutes before returning it to the bowl. , The warmth aids the fermentation process and causes the dough to rise more and faster. , Some bakers prefer to let the dough rise for 12 hours to create a stronger flavor. ,, Store the rest of the dough in the fridge for later use.
When stored, the dough will remain good for about 2 weeks. , Kneading the dough for the second time blends the ingredients even more, and allows the second rising process to be more effective. , Popular shapes are a boule, a large round bread, or a baguette, a French bread. ,, Put the baking sheet or pizza tray into the oven and let the dough bake for about 30 minutes until it is brown. , If it sounds hollow, the bread is done.
Turn off the oven. ,,
About the Author
Ashley Green
Experienced content creator specializing in home improvement guides and tutorials.
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