12/12/2023 0 Comments Homemade rustic bread recipeRelated Recipe: Italian using about 70-75% water to flour and use the strongest bread flour you can find. Bake until an instant read thermometer reads around 200 degrees, which took approximately 35 minutes for my batard ("football") shaped loaves. Place them in the oven and use whatever technique you use to create stream in the oven (squirt bottle, skillet full of hot water, etc) to encourage proper crust development.Īfter 20 minutes of baking, rotate the loaves 180 degrees so that they'll bake evenly. Right before placing it in the oven, score the loaves. If you are using a baking stone, preheat it as well. Halfway though the final rise, begin preheating the oven to 450 degrees. Once shaped, cover the loaves with a clean towel and set aside for a final rise, approximately 1 1/4 to 1 1/2 hours. Cover with a clean towel and let each rest for 5 to 10 minutes before shaping into the final shape. More on this topic in a future post.)Īt the end of the fermentation, divide the dough into two pieces and preshape each into a ball. Like punching down, folding degases the dough some, but it also encourages gluten development. (Folding the dough consists of taking the dough out of the bowl, spreading it out a little on a clean surface, folding it in thirds like a letter, rotating it 90 degrees and folding it up again, and then returning the dough to the bowl and covering it again. Place the dough back in a greased bowl and ferment for 2 1/2 hours, punching down or folding the dough twice during that time. At the end of that time the new and old dough aren't perfectly combined- you can still see a few streaks of the lighter colored pre-ferment in it- but they are sufficiently combined that loaves bake evenly. I mix and knead my dough by hand for about 10 minutes. This is quite difficult to do by hand: Hamelman assumes the baker has a mixer and can mix it for 5 minutes by machine. Chop the pre-ferment up into small pieces and mix or knead it into the final dough until they are thoroughly combined. To make the final dough, combine all of the ingredients except the pre-ferment in a mixing bowl. if you need more time before baking put it in the refrigerator). Cover the bowl with plastic wrap and leave the pre-ferment out at room temperature overnight (up to 16 hours. Mix until the flour is hydrated, adding more water if necessary. Mix the flour and salt together in a bowl and pour in the yeasted water. whole wheat or rye flour or a mixture of them (around 1 1/2 cups)
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