Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rustic loaf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Rustic Loaf is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Rustic Loaf is something which I’ve loved my entire life.
Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water. Your Rustic Loaf stock images are ready. Download all free or royalty-free photos and vectors.
To begin with this recipe, we must first prepare a few components. You can cook rustic loaf using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rustic Loaf:
- Make ready For the sponge:
- Get 225 ml warm water
- Prepare 1 tsp fast action yeast
- Make ready 175 g strong white bread flour
- Take 1 tsp sugar
- Prepare For the dough:
- Make ready 100 g strong white flour
- Get 75 g granary flour (or wholemeal, or spelt)
- Make ready 1 tsp salt
- Get 25 g butter, plus extra for greasing
- Get Olive oil for kneading
We'll move on to whole wheat later, but let's start with white because it's easier to work with, has more consistent results, and it's so yummy! This rustic loaf is meant to be man handled. Over the course of the initial period of bulk fermentation the character of the dough transforms, and toward the end of the first ten hours it's starting to feel very. Spray loaf with water and place in preheated oven.
Instructions to make Rustic Loaf:
- Make the sponge by mixing the warm water with the sugar, then adding to the 175 g white flour. Stir to mix, then cover and leave to stand for 2 hours, after which the surface should be covered with bubbles.
- In another bowl mix the two flours and the salt. Add the butter and rub in with your fingertips until you have an even breadcrumb texture.
- Add the flour and butter mixture to the bubbly sponge and mix in. Cover and leave for 10 minutes.
- Transfer the dough to an oiled work surface and stretch or push it into a rectangle then pull the top half to stretch it, fold it back on itself, fold the bottom half over, give it a quarter turn and repeat four more times. You could also just lightly knead it for a few minutes. Place it back in the bowl, oil it first, cover and leave it for 15 minutes.
- Repeat the kneading, stretching, folding routine then cover and leave for 30 minutes. By this time the dough should be pliable and spongy. Knead and fold over again then leave for another 30 minutes.
- Stretch, fold a few times again, then mould into shape and place in a proving basket if you have one, or in a buttered tin, or on an oiled baking tray. Leave to rise for 1 hour, or until increased in size by half.
- Preheat the oven to 200°C/Gas 6. Tip the risen dough onto the oiled tray, slash the top with a serrated knife, flick some flour over the top and quickly place in the oven. After 10 minutes reduce the heat to 180°C/Gas 4 and bake for another 20-25 minutes. My loaf needed another 10 minutes after this.
- It's baked when it's golden all over and sounds hollow when you tap the bottom. Cool on a wire rack for at least 30 minutes before slicing, slathering with butter and jam and eating with a post dog walk cup of tea!
If you ask me what makes a loaf looking like a typical Italian rustic sourdough, I would say that is the absence of scoring. Quite often loaves are cooked seam-side up, and not seam-side down like in. This country bread is a hit with family, yet simple enough for busy days during the Making bread takes time: in this loaf's case, nearly an entire day. Fortunately, most of the work is up. It's almost impossible to make a bad loaf.
So that’s going to wrap this up with this exceptional food rustic loaf recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
