How to Make Italian Rustic Bread
Best to start at the beginning of the day, as proofing takes quite a while., In a second large bowl sprinkle the yeast in to the warm water, swirl until the yeast starts to dissolve and let stand for ten minutes., Add flour a cup at a time and...
Step-by-Step Guide
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Step 1: Best to start at the beginning of the day
This will let the yeast “bloom”., A wooden spoon serves nicely at first, toward the end you will need to use your hand.
Work the dough around until all the ingredients are well combined and a dough ball forms.,,,, Continue to knead the dough for at least ten minutes., Cut the dough in to two portions and place in each bowl.
Cover with plastic wrap and set aside in a medium warm to warm area.
Let rise for one hour., Cover with plastic again and let stand another hour.
Repeat the folding process two more times (total of three rise and fold cycles).,,, Using kitchen shears cut the dough in to thirds., Starting at the front edge of the dough, roll the dough firmly in to a rough football shape.
You should compress the dough as you roll, tucking in the ends and shaping as you go., When you have all six loaves on the baking sheets cover loosely with plastic and set aside to rise again for one hour., Use three racks, one medium high, one medium low and one in the lowest position (a convection oven works best here).
On the bottom rack place a jelly roll pan (cookie sheet with shallow sides) filled with water.
Set the oven on convection at 450 and let the oven vigorously preheat for 15 minutes, creating a steamy environment.
This is going to help create the crisp crust texture., Sprinkle generously with flour., Flour the knife to avoid pulling the dough too much., Bread is done when deep golden brown in color and the loaves sound hollow when tapped. -
Step 2: as proofing takes quite a while.
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Step 3: In a second large bowl sprinkle the yeast in to the warm water
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Step 4: swirl until the yeast starts to dissolve and let stand for ten minutes.
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Step 5: Add flour a cup at a time and incorporate vigorously in to the water.
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Step 6: Cover with plastic wrap and set aside to rest for 30 minutes.
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Step 7: Generously flour your counter and scrape the fresh dough on to it.
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Step 8: Add salt and pour the sponge over the top
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Step 9: it is likely to be wet and sticky.
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Step 10: Knead by folding over and over again until the mixtures are smoothly combined
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Step 11: you can keep adding small amounts of flour until the dough is smooth and pliable.
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Step 12: While the dough is resting on the counter thoroughly clean and dry both mixing bowls.
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Step 13: Remove plastic and gently fold the dough over itself about four times
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Step 14: this will deflate the dough.
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Step 15: Shape the loaves.
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Step 16: Prepare two large cooking sheets with parchment and sprinkle lightly with flour.
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Step 17: You should now have two big soft lovely dough balls approximately double the size of the deflated dough.
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Step 18: Generously flour the counter again and place the soft dough portion on the floured surface.
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Step 19: Gently transfer to the parchment
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Step 20: each sheet will hold three loaves.
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Step 21: After 45 minutes prepare the oven.
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Step 22: Uncover the loaves; they should be double in size.
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Step 23: Use a very sharp to knife deeply score the tops of the loaves
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Step 24: two or three diagonal cuts is fine.
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Step 25: Gently place pans in the steamy oven
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Step 26: cook at 450 for 15 minutes then reduce the oven temperature to 350 and cook for another 30 minutes.
Detailed Guide
This will let the yeast “bloom”., A wooden spoon serves nicely at first, toward the end you will need to use your hand.
Work the dough around until all the ingredients are well combined and a dough ball forms.,,,, Continue to knead the dough for at least ten minutes., Cut the dough in to two portions and place in each bowl.
Cover with plastic wrap and set aside in a medium warm to warm area.
Let rise for one hour., Cover with plastic again and let stand another hour.
Repeat the folding process two more times (total of three rise and fold cycles).,,, Using kitchen shears cut the dough in to thirds., Starting at the front edge of the dough, roll the dough firmly in to a rough football shape.
You should compress the dough as you roll, tucking in the ends and shaping as you go., When you have all six loaves on the baking sheets cover loosely with plastic and set aside to rise again for one hour., Use three racks, one medium high, one medium low and one in the lowest position (a convection oven works best here).
On the bottom rack place a jelly roll pan (cookie sheet with shallow sides) filled with water.
Set the oven on convection at 450 and let the oven vigorously preheat for 15 minutes, creating a steamy environment.
This is going to help create the crisp crust texture., Sprinkle generously with flour., Flour the knife to avoid pulling the dough too much., Bread is done when deep golden brown in color and the loaves sound hollow when tapped.
About the Author
Carolyn Ellis
Creates helpful guides on organization to inspire and educate readers.
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