Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, rustic loaf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Rustic Loaf is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Rustic Loaf is something that I have loved my whole life.
Get Rustic Loaf today with Drive Up, Pick Up or Same Day Delivery. Traditional European Pain Au Levain bread made by the French process of triple fermentation that creates a subtle combination of wheat and sourdough flavor.. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water.
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 can achieve that.
The ingredients needed to make Rustic Loaf:
- Take For the sponge:
- Prepare 225 ml warm water
- Get 1 tsp fast action yeast
- Make ready 175 g strong white bread flour
- Get 1 tsp sugar
- Take For the dough:
- Make ready 100 g strong white flour
- Prepare 75 g granary flour (or wholemeal, or spelt)
- Prepare 1 tsp salt
- Get 25 g butter, plus extra for greasing
- Get Olive oil for kneading
After reading the posts in the Eastern European Forum and having my mouth water all day I went to the library. Being Polish I looked for any polish cookbooks I could find. There were not many on the shelf but found The New Polish Cuisine by Chef Michael J. Now I can add even more recipes to my.
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!
Place the loaf on a greased parchement-lined baking sheet. Cover with a clean kitchen towel, and set in a warm, draft-free place to rise for at least an hour, or until doubled in size. This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
So that is going to wrap it up with this special food rustic loaf recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
