Скачать или смотреть Simple Rustic Bread Loaf: Great for Beginners and Experienced Bakers | Full Recipe

There’s nothing quite like the smell of freshly baked bread filling your kitchen. With its crispy crust and soft, airy crumb, this simple rustic bread loaf is perfect for beginners and seasoned bakers alike.

Find the recipe on: https://www.whatsjueating.com/rustic-...

Or follow below:


EQUIPMENT
Kitchen Scale
Banneton Basket
Spray bottle
Scissors or sharp knife
Kitchen Towel
Dutch Oven

INGREDIENTS

Poolish:
150 g Flour
150 g Water 100F
Pinch of yeast

Dough:
280 g Water 100F
2 g Yeast
Poolish all
350 g Bread Flour
50 g Whole Wheat Flour
10 g Salt

Additional Ingredients:
Semolina flour

INSTRUCTIONS

Make the Poolish:
At around 8 PM (or 16 hours before you want to start mixing the dough), put together the poolish. Mix together 150g of flour, 150g of water at 100℉, and a sprinkle of yeast.
Stir until there are no clumps of dry flour, cover, and let sit overnight.

Make the Dough:
The next morning, the poolish should be very bubbly and have doubled in size.
To a large bowl, add 280g of the 100℉ water and all of the poolish. Stir the poolish into the water with your finger or a spoon until partially disolved.
Next, add the 2g yeast, 350g bread flour, 50g whole wheat lour, and 10g of salt. Mix with a spoon until a shaggy dough forms.
When it gets hard to mix with a spoon, switch to kneading with your hand until well combined, 2-3 more minutes.
Cover with a towel and let rest for 30 minutes.
After 30 minutes, do the first strength building fold. To do this, take an edge of the dough, pull it until there is tension, and then fold it back into the center of the dough ball. Do this 4-5 times or until you’ve gotten all sides of the dough and then round off you dough ball with several tucks and folds (watch the tutorial here:    • Bread Making: How to do a Strength Buildin...  . Cover again and let sit for an additional 30 minutes.
After fermenting for a total of 60 minutes, do a second set of strength building folds and finish off with the tuck and folds. Cover and let proof for another hour.
After 2 hours total of fermentation, the dough should be light, airy, and just about double in size.
Transfer to a lightly floured surface. Press it out into a flat circle then grab a corner, stretch it out and then bring it back into the center, and do that around the entire piece. Flip the dough over, seam side down, and then rotate the dough ball on the counter in a circular motion, tucking the dough underneath itself as you go (watch the tutorial here:    • Bread Making: How to Pre-Shape a Dough Round  .
Transfer to a floured banneton basket, cover with a towel, and let rise for about 45 minutes.

Bake the Loaf:
After about 25 minutes, start preheating a dutch oven to 500℉.
Once preheated, sprinkle semolina flour over the bottom the the dutch oven and then very carefully flip out the dough into the dutch oven, seam side down.
Using scissors or a very sharp knife, score the top of the loaf. Spray down the loaf with water, cover with the lid, and bake at 485℉ for 18 minutes.
After 18 minutes, remove the lid, and bake uncovered for an additional 25-30 minutes or until dark in color.
Remove from the dutch oven and let cool on a wire rack for at least an hour before slicing.

Enjoy!
#recipe #baking #homemade #bread #breadrecipe