* 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
-------- ------------ --------------------------------
Preferment:
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
Source:
"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.