Home » writers » Jeffrey Hamelman » Pain rustique (07.03).

Pain rustique (07.03).

Pain rustique from Bread by Jeffrey Hamelman. Bread made with 50% poolish, no kneading and little to no shaping. Recipes in the book state US and Metric quantities for big batches (30+ loaves) and home batch. The ingredient list used is 10% of the metric values for big batch.


  • 500g strong flour
  • 500g water
  • 1-2g fresh yeast (below the measure precision of the scale)
  • 500g strongflour
  • 190g water
  • 20 g salt
  • 14g fresh yeast
  • some oil used

1. Mix flour (500g),water (500g) and yeast in a bowl.

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Mix to a batter consistency,

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cover bowl and leave to rise for 12-16 hours. Continued after 10:30 hours.

2. Poolish well risen now.

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Add remaining flour and water,

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mix again and leave to rest for another 30 minutes.

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3. Add the salt and yeast and mix in a stand mixer for 2 minutes.

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leave to rise for about 70 minutes. During this rise fold the dough twice (after +- 25 and 50 minutes). As the dough was quite sticky turned out the dough on an oiled surface.

4. Turn out the dough on a floured surface and divide in 3 or 4 equal sized breads. Put breads with floured side down on a floured tray. Folded the dough a bit to give some extra strength. 

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Leave to rise for another 30 minutes.

5. Turn over the breads on a peel, slash and bake in a hot steamed oven at 235 C for about 35 minutes. Had to put them on a greased tray and baked them at 220 C for about 40 minutes without steam.

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