Rustic Country-Style Bread
This rustic round loaf of country-style bread is prepared using a unique technique inspired by traditional methods. It boasts a subtle sourness due to aging the dough for two days without yeast before adding it, resulting in a hearty bread that's perfect for dipping.
Ingrediënten
Yield: 1 Round Loaf
- 3½ cups of bread flour or unbleached all-purpose flour
- 1¼ cups of warm water between 100°F to 110°F
- 1 package 2½ teaspoons of active dry yeast
- 3 tablespoons of kosher or sea salt
- Cornmeal or bread crumbs for dusting
- 1 large egg white
- 1 tablespoon of water
Instructies
- In a medium bowl, combine 3 cups of flour with 1 cup of warm water until thoroughly mixed.
- Turn the dough out onto a lightly floured work surface and knead for 5 minutes, adding more flour if needed.
- The dough should be very firm.
- Allow it to rest for 5 minutes, then knead for an additional 5 minutes.
- Dust it with flour, place it in a medium bowl, and cover it with foil.
- Put it in a draft-free area, like a kitchen cabinet, and let it sit for 48 hours.
- The dough should have expanded slightly and have a faint vinegar-like aroma.
- In a small cup, sprinkle the yeast over the remaining ¼ cup of warm water.
- Allow it to sit until the yeast turns creamy, which should take about 2 minutes.
- Stir until the yeast dissolves.
- Add the remaining ½ cup of flour and mix until well combined.
- Combine this mixture with the dough that has been resting and mix until fully integrated.
- Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, adding salt and additional flour as needed to form a smooth, elastic dough.
- Grease a large bowl with oil, place the dough in the bowl, and turn it to coat.
- Cover with a towel and let it rise in a warm place (such as an oven turned off) for 2½ to 3 hours, or until it has doubled in size.
- Preheat your oven to 425°F and place an oven rack in the upper-middle position.
- Put a pan of water on the oven floor to create steam.
- Transfer the dough to an 8-inch round cake pan and bake for 5 minutes.
- Remove the pan of water and bake for an additional 10 minutes.
- In a small bowl, lightly beat the egg white with 1 tablespoon of water, then brush this egg wash over the bread.
- Remove the loaf from the pan and place it directly on the oven rack.
- Bake for about 2 minutes more, or until the bread sounds hollow when tapped on the bottom.
Notes / Tips / Wine Advice:
Note:
This recipe should be prepared 48 hours in advance. Enjoy your homemade Rustic Country-Style Bread!
This recipe should be prepared 48 hours in advance. Enjoy your homemade Rustic Country-Style Bread!
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