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Rustic bread (20.03)

Rustic bread from “Bread” by Jeffrey Hamelman. Slightly different from the previous Pain Rustique, a combination of rye, wheat and whole wheat flour used here, some shaping done in the end. Similar: a pre-ferment of about 50% of the total recipe is used.

Made 10% of the original recipe (based on 10kg flour).


  • 500 g bread flour
  • 300 g water
  • 9 g salt
  • 3 g yeast
  • 300 g bread flour
  • 100 g whole-rye flour
  • 100 g whole wheat flour
  • 390 g water
  • 9  g salt
  • 5 g yeast

1. Make the pre-ferment by adding (first ) bread flour, water salt and yeast. Mix until a smooth dough and leave to rest for 12 to 16 hours. (Only 10.)

2. pre-ferment should be well risen by now.

2014-03-14 18.31.13_result

Mix 2nd part of flour with water yeast and salt to a dough. When combined start adding the pre-ferment in pieces, one at a time. Mix for 2-3 minutes.

2014-03-14 18.40.42_result

Leave to rise for 2-3 hours. During the rest period fold the dough  twice. Used some oil on the working surface to avoid sticking.

3. After the rise turn out the dough on a well floured surface.


2014-03-14 21.17.26_result

Divide in 2 – 4 equal pieces, shape into rounds.

2014-03-14 21.19.30_result

Leave to rest for 10 to 2à minutes.

4. Shape each piece into a round and put into basket or on floured baker’s linen. Had to put 2 pieces into one basket.

2014-03-14 21.36.30_result

Leave to rise for at least an hour.

5.  Preheat oven to 220 C.

2014-03-14 22.54.46_result


Invert the dough on a warm baking sheet and bake for about 40 minutes in  oven at 220 C.

2014-03-14 23.21.52_result

2014-03-14 23.23.35_result

2014-03-15 08.32.32_result


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