Hey everyone, hope you’re having an incredible 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’m gonna make it a little bit unique. This will be really delicious.
Great Prices on Rustic Loaf & More Groceries. Traditional European Pain Au Levain bread made by the French process of triple fermentation that creates a subtle combination of wheat and sourdough flavor. Contains: wheat flour, sea salt and spring water. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water.
Rustic Loaf is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Rustic Loaf is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have rustic loaf using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rustic Loaf:
- Take For the sponge:
- Make ready 225 ml warm water
- Prepare 1 tsp fast action yeast
- Prepare 175 g strong white bread flour
- Get 1 tsp sugar
- Get For the dough:
- Get 100 g strong white flour
- Take 75 g granary flour (or wholemeal, or spelt)
- Make ready 1 tsp salt
- Get 25 g butter, plus extra for greasing
- Prepare Olive oil for kneading
Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Rustic Sourdough Bread This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff.
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!
Rustic Sourdough Bread This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. If you manage to have any bread left over (and that's a big if!), store the sliced bread in an airtight bread bag or zipper bag at room temperature. If it's a full loaf, store it in a brown paper bag to keep the crust from going soft. If it's half a loaf, place the open side face-down on a cutting board.
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