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.

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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.

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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.


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

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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.

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Leave to rise for at least an hour.

5.  Preheat oven to 220 C.

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

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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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