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Rustic Loaf Recipe

Rustic Loaf Recipe
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Category : Bread
Cooking Time : 30 minutes
Serving : 10
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Prepare the ingredients before making Rustic Loaf in your home. Then, follow these steps below to serve Rustic Loaf for your family or friends.

Ingredients: Rustic Loaf

  • 25 grams dehydrated starter
  • 75 grams lukewarm water for starter
  • 1/2 tsp high quality instant yeast
  • 400 grams bread flour
  • 100 grams whole wheat flour
  • 300 grams water
  • 2 tsp salt

How to Make Rustic Loaf

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Rustic Loaf in your home by yourself.

    Step 1
  • Rehydrate starter with 75 grams water, set aside.
  • Step 2
  • Mix both flours, then add remaining water until it forms a cohesive ball. Cover with plastic wrap and set aside for 30 minutes.
  • Step 3
  • Combine starter and yeast, then add to flour ball (mixing with bare hands at first worked best for me). Once moisture is absorbed, mix with dough hook for 8 minutes.
  • Step 4
  • Mid-way through the kneeding process add salt.
  • Step 5
  • Once dough ball passes the window pane test, set aside and cover in a bowl with plastic wrap until doubled in volume. For my starter, this takes several (4-6) hours.
  • Step 6
  • Gently deflate then form into a ball and let it rest for 15 minutes covered.
  • Step 7
  • Shape into a boule or batard, place on sheet of parchment paper, then cover until doubled in size (this should take about half as long as the first rise).
  • Step 8
  • Preheat oven with baking stone to 525°, placing a broiling pan on bottom shelf.
  • Step 9
  • When done rising, slash, lightly spritz loaf with water, then sprinkle with coarse salt to taste.
  • Step 10
  • Using peel, slide loaf (still on parchment) onto stone, pour 3/4 cups of boiling water into broiling pan and immediately reduce temp to 475°. Be careful not to drop water on oven window, or it will shatter. The immediate steam generated can be dangerous, so i use a long necked flower watering pot for this.
  • Step 11
  • Cook until internal thermometer reads 200° (I don't insert thermometer until crust has formed (about 15 minutes)).
  • Step 12
  • Let cool completely on wire rack. Dont be tempted to cut into it while it's still warm, because the internal heat is still cooking and releasing moisture in a controlled manner.
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