Rustic Crusty Loaf
Posted on April 18th, 2010 by admin
One of my favorite things to make is bread. I love the smell of it – the feel of it in my hands, and of course the taste (there’s nothing like warm bread). This is one of my favorite go-to loaves. It’s a simple lean dough using my favorite (super easy) preferment. You can shape it anyway you like, and it’s a pretty low-maintenance dough. You can mix it by hand too (just up both times listed below by a minute or two each), and I gave volume measurements, but as usual, I recommend using a scale.
Rustic, Crusty Loaf
Makes 1 large loaf.
Leftover Potential: Could make into smaller loaves – they freeze well. Simply recrisp in the oven.
Pre-Ferment
135 grams (1/4 cup) bread flour
135 (1/4 cup) grams water
1/4 tsp yeast
Final Dough
pre-ferment
405 grams (1 3/4 cups) bread flour
211 grams (1 cup) water
1 Tbsp yeast
13 grams (2 1/3 tsp) salt
1 tsp honey
1. In a bowl, combine the ingredients for the preferment. Cover and let rest for 6 hours.
2. In the bowl of an electric mixer, combine the preferment and remaining ingredients. Mix on low speed for 2 minutes, then medium speed for 4 minutes more.
3. Transfer the dough to an oiled bowl and let it rise until double in size, about 45 minutes.
4. Remove the dough from the bowl, spread it into a rectangle shape, and fold the dough over on itself. Cover and let rest 15 minutes more.
5. Shape the dough as desired. I rolled mine into a boule (round) shape. Transfer the loaf to a baking sheet. Use a sharp paring knife or scissors to score the loaf.
6. Spray the loaf lightly with water (I just use a regular spray bottle), then bake in a 400 degree oven. Time will vary on how you shape it, but it will be between 12-16 minutes.
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Erin,
What kind of yeast are you using? and if I don’t have a mixer am I hopeless? (or will I just have really sore arms?)
Haha Jamie -
I use Active Dry yeast (it’s the most common variety available in grocery stores). My personal tip is (if you bake relatively often), purchase the small jar, which is between $5-7, rather than the envelopes, which are cheaper but only contain a certain amount (I hate having a half-used envelope in the fridge). The jar will last 6-8 months in the fridge.
I don’t have a mixer (yet) so you’re certainly not hopeless. Like I said at the top of the post, just add about two minutes to the mixing times I listed (making it 4 minutes then 6 minutes) and you should be fine!
It is, however, a bit of an arm workout. But that’s good because in my case I usually eat the whole loaf myself.
shoot, how did I miss those clear instructions?! and thank you for the yeast tip!
I made this last week! It was super easy and came out great, except the top of mine didn’t look as pretty as yours. Do you put quite a bit of water on it before baking, I just sprinkled a little bit on. Thanks!
Emily – I’m so sorry, I just saw this comment! I just use a spray bottle to spray the surface – it creates a little bit (not much) of steam during the beginning stages of cooking, which helps make a super crusty loaf!