Rustic Bread
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The key to this bread is to first make a poolish, with is a pre-ferment. This adds additional flavor and lift to your bread. This bread is relatively simple to make, but it does take some time and planning ahead. I got this recipe from Brian Langstrom on YouTube.
Rustic Bread
Category
Breads
Persons
8
Prep Time
1 hour
Cook Time
45 minutes
Wait Time
18 hours
Total Time
1 hour, 45 minutes
Ingredients
- Poolish:
- 1 cup all-purpose flour
- 2/3 cup cold water
- 1/16 tsp of yeast
- ¼ tsp of honey
- Bread:
- 1 ¼ cup warm water (98F)
- ½ tsp yeast
- Poolish
- 2 ¼ cup flour
- 1/3 cup wheat flour
- 1.5 tsp kosher salt
Instructions
- To make this, you will need a quart jar, a mixing bowl, and a Dutch oven.
- Mix together the poolish ingredients in a quart container.
- Put a loose lid on it and let sit on the counter for ~16 hours.
- The next day, mix the water, yeast and poolish together.
- Add the flour and salt and mix through with a sturdy spoon.
- When it is too sticky for the spoon, thoroughly wet your hand and squeeze & rotate the dough, repeating for 60-90 seconds.
- Cover with plastic wrap and let stand for 30 minutes.
- After 30 minutes, the dough will be very slack. Thoroughly wet your hand and slip your wet hand under the dough in the bowl, pull it up, and fold it over itself. Rotate the bowl repeating as your go 10 times.
- Next, fold the dough by slipping your hand under the dough, pick it up and slap it back down into the bowl at 90 degrees to where it was. Repeat 8 times.
- Cover with plastic and let sit for 30 minutes.
- Repeat the folding process, cover, and let sit for an hour.
- When the hour is up turn the dough out onto a well-floured board.
- Clean your mixing bowl (or grab a clean one) and line it with a sheet of parchment paper.
- Flour the dough generously and shape it by pulling up a side and tucking it over the ball. Turn and repeat until all done.
- Then do a criss-cross tuck by pulling two opposing side together and crossing over the center, repeat 4 times.
- Place the dough ball seam side down on the board. Flour the dough ball again and round the dough by cupping your hands and turning the ball 90 degrees, tucking the bottom in every time you set it down.
- Flour the dough ball generously and place on the parchment paper in the bowl.
- Allow to proof for 30-50 minutes, until the dough is risen and buoyant.
- Preheat your oven with the Dutch oven in it to 500 degrees F.
- Using a scissors, score the top of the loaf generously, in an X pattern.
- Remove the pre-heated Dutch oven from the oven. Pick the dough up with the parchment paper and slip both into the Dutch oven. Cover and put it back into the oven.
- Bake covered at 500 for 18 minutes and then uncovered for an additional 20-30 minutes at 485, depending on how dark you want it.