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.
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.
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.
Divide in 2 – 4 equal pieces, shape into rounds.
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.
Leave to rise for at least an hour.
5. Preheat oven to 220 C.
Invert the dough on a warm baking sheet and bake for about 40 minutes in oven at 220 C.