Home Bread-Bakers v112.n027.1

Rustic Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 28 Jul 2012 13:13:10 -0700
* Exported from MasterCook *

                                Bread, Rustic

Recipe By     :Jeffrey Hamelman
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1              pound  bread flour -- (3 1/2 cups)
    9 1/2         ounces  water -- (1 1/4 cups)
       1/2    tablespoon  salt
       1/8      teaspoon  instant yeast
                          Final dough:
    10            ounces  bread flour -- (2 1/2 cups)
    6             ounces  whole wheat flour -- see note(around 1 1/2 cups)
    12 1/2        ounces  water -- (1 1/2 cups)
       1/2    tablespoon  salt
       1/2      teaspoon  instant yeast
                          all of the preferment

Note: Whole wheat flour, rye flour, or a mixture of the two.

Put the yeast in the water and stir. Mix the flour and salt together 
in a bowl and pour in the yeasted water. Mix until the flour is 
hydrated, adding more water if necessary. Cover the bowl with plastic 
wrap and leave the pre-ferment out at room temperature overnight (up 
to 16 hours... if you need more time before baking put it in the refrigerator).

To make the final dough, combine all of the ingredients except the 
pre-ferment in a mixing bowl. Chop the pre-ferment up into small 
pieces and mix or knead it into the final dough until they are 
thoroughly combined. This is quite difficult to do by hand: Hamelman 
assumes the baker has a mixer and can mix it for 5 minutes by 
machine. Mix and knead dough by hand for about 10 minutes. At the end 
of that time the new and old dough aren't perfectly combined-- you 
can still see a few streaks of the lighter colored pre-ferment in 
it-- but they are sufficiently combined that loaves bake evenly.

Place the dough back in a greased bowl and ferment for 2 1/2 hours, 
punching down or folding the dough twice during that time. (Folding 
the dough consists of taking the dough out of the bowl, spreading it 
out a little on a clean surface, folding it in thirds like a letter, 
rotating it 90F and folding it up again, and then returning the dough 
to the bowl and covering it again. Like punching down, folding 
degases the dough some, but it also encourages gluten development.)

At the end of the fermentation, divide the dough into two pieces and 
preshape each into a ball. Cover with a clean towel and let each rest 
for 5 to 10 minutes before shaping into the final shape. Once shaped, 
cover the loaves with a clean towel and set aside for a final rise, 
approximately 1 1/4 to 1 1/2 hours.

Halfway though the final rise, begin preheating the oven to 450F. If 
you are using a baking stone, preheat it as well.

Right before placing it in the oven, score the loaves. Place them in 
the oven and use whatever technique you use to create stream in the 
oven (squirt bottle, skillet full of hot water, etc) to encourage 
proper crust development.

After 20 minutes of baking, rotate the loaves 180F so that they'll 
bake evenly. Bake until an instant read thermometer reads around 
200F, which took approximately 35 minutes for a batard ("football") 
shaped loaves.

Makes 2 large loaves

    "Bread: A Baker's Book of Techniques and Recipes"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 101 Calories; trace Fat (4.3% 
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 201mg Sodium.