Recipe: Appetizing Rustic Loaf

Rustic Loaf. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water. This rustic loaf is meant to be man handled. Over the course of the initial period of bulk fermentation the character of the dough transforms, and toward the end of the first ten hours it's starting to feel very.

This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf! Download Rustic loaf stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. You can have Rustic Loaf using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rustic Loaf

Prepare of For the sponge:.
Prepare 225 ml of warm water.
It's 1 tsp of fast action yeast.
Prepare 175 g of strong white bread flour.
Prepare 1 tsp of sugar.
Prepare of For the dough:.
It's 100 g of strong white flour.
You need 75 g of granary flour (or wholemeal, or spelt).
It's 1 tsp of salt.
You need 25 g of butter, plus extra for greasing.
It's of Olive oil for kneading.

The Rustic Raisin Loaf recipe out of our category Bread! Place the baking sheet in a cold oven, leaving plenty of room above it for the loaf to rise. Settle in for the countryside flavors of this Fig and Pecan Rustic Loaf Recipe, that tastes great That's one reason I love this Fig and Pecan Rustic Loaf Recipe. It's warm, hearty, healthy, and delicious all.

Rustic Loaf step by step

Make the sponge by mixing the warm water with the sugar, then adding to the 175 g white flour. Stir to mix, then cover and leave to stand for 2 hours, after which the surface should be covered with bubbles..
In another bowl mix the two flours and the salt. Add the butter and rub in with your fingertips until you have an even breadcrumb texture..
Add the flour and butter mixture to the bubbly sponge and mix in. Cover and leave for 10 minutes..
Transfer the dough to an oiled work surface and stretch or push it into a rectangle then pull the top half to stretch it, fold it back on itself, fold the bottom half over, give it a quarter turn and repeat four more times. You could also just lightly knead it for a few minutes. Place it back in the bowl, oil it first, cover and leave it for 15 minutes..
Repeat the kneading, stretching, folding routine then cover and leave for 30 minutes. By this time the dough should be pliable and spongy. Knead and fold over again then leave for another 30 minutes..
Stretch, fold a few times again, then mould into shape and place in a proving basket if you have one, or in a buttered tin, or on an oiled baking tray. Leave to rise for 1 hour, or until increased in size by half..
Preheat the oven to 200°C/Gas 6. Tip the risen dough onto the oiled tray, slash the top with a serrated knife, flick some flour over the top and quickly place in the oven. After 10 minutes reduce the heat to 180°C/Gas 4 and bake for another 20-25 minutes. My loaf needed another 10 minutes after this..
It's baked when it's golden all over and sounds hollow when you tap the bottom. Cool on a wire rack for at least 30 minutes before slicing, slathering with butter and jam and eating with a post dog walk cup of tea!.

For a rustic Italian bread recipe with a chewy but tender crumb, crusty but not tough, we used bread flour, which gave our bread height and a thick crust. Biga (a traditional Italian pre-ferment) mixed the. Press loaf size and crust color buttons to select both size and crust preference. Press Start/Stop to mix, knead, rise, and bake. Shape the dough into a loaf, replace in.