Directions: |
Directions:Preferment/Sponge or Starter:
Mix together ( you can use the mixer bowl in which you’ll make the dough or in the pan of the bread machine if you want) to form a thick batter , scrap down the bowl and cover and let rise in warm place. After about 4 to 5 hours, it will have about doubled in size and very bubbly . Let stand 2-3 more hours until it starts to subside a bit and have depression in the center. It is now ready to use. You can do this overnight for a morning bread build or first thing in the morning for an evening build since you are going to raise the formed bread in the refrigerator overnight or longer.
Starter:
Use the above recipe in a jar you can seal and leave out for 2-4 days at room temp . On day 2 feed again with 2 oz each water and flour, on day 3 you can pour off 4 oz to use in bread ( or throw away) and feed it again with 2 oz each water and flour. Repeat this one more time and then you can store it closed in the fridge until you want to use it. Then mix it up and pour off 4 oz to use for bread and feed it again.
The Dough:
If using a stand mixer with a dough hook:
Place in all the dry ingredients in the mixer bowl with the sponge or add in 4 oz of starter in the mixer bowl and mix on low/med
Add the of water a little at a time until the dough cleans the sides of the bowl.
Rest 20 min
Check the feel of the dough to see that is it slightly sticky to the touch.
Add small amounts of water or flour as necessary to make it a bit stickier or less sticky
Mix on medium for 8-10 min
The dough should be just slightly tacky when rested at the end of this . Your finger should leave a small dent when removed after touching
Place in oiled bowl and cover for ~ 1 hr or until the dough has doubled in size.
If you are using a bread machine:
Place all the ingredients in the pan and start it on the dough cycle ( if you don’t have it, use regular bread and you’ll have to remember to pull it after the first rise)
After everything gets mixed , stop the cycle for 10 min
Check the feel of the dough to see that is it slightly sticky to the touch.
Restart the cycle and add small amounts of water or flour as necessary to make it a bit stickier or less sticky
Complete the dough cycle
If using a food processor:
Place in all the dry ingredients in the bowl and pulse once or twice.
Add the 4 oz sponge or starter
With the processor running , add the water a little at a time until the dough cleans the sides of the bowl. About 30 sec to 1 minute
• Rest 20 min
• Check the feel of the dough to see that is it slightly sticky to the touch.
• Add small amounts of water or flour as necessary to make it a bit stickier or less sticky
Run the processor for 1-2 min stopping every 30 sec.
The dough should be just slightly tacky when rested at the end of this .Your finger should leave a small dent when removed after touching
Place in oiled bowl and cover for ~ 1 hr or until the dough has doubled in size.
Shaping the loaves:
After the dough has double in size, remove the dough to a flour covered counter. Let rest 5 min, then cut into 2-4 pieces, fold and roll for baguettes; cut into 1-2 pieces for batards or a loaf of bread and fold and shape; cut into 1-2 pieces for a boule and swirl the dough ball(s) on the counter with your hands to get a smooth round ball.
Rising the loaves:
Find a cookie sheet, baking pan etc to set the parchment paper, Silpat or Silpain on, and then place shaped dough on parchment paper, Silpat or Silpain . Now place the pan and bread in a plastic bag trying to keep up off the loaves and place in the refrigerator over night or up to 24 hours.
Baking:
An hour before you want to bake the loaves, turn on your oven, with a pizza or baking stone in it on the lowest rack to 450F for baguettes, 425F for batards and small loaves or boules, 400 or lower for large loaves and boules.
A half hour before you want to bake the loaves, remove the dough from the refrigerator to warm up at room temperature. After 15 min, remove the plastic bag from the loaves and let them sit for. Bring a cup of water to a boil and rest.
After the 15 min, take your sharp knife or Lame and make ¼ to ½ inch deep diagonal slashes in the loaves or in an X on a boule.
Put the loaves on the Parchment/Silpat/Silpain in the oven on the baking stone and pour the cup of hot water onto the bottom of the oven and shut the door and keep it shut for the next 15 min.
Look at the loaves and when they are a wonderful golden brown (~15 min for Baguettes, ~25 for a small loaf, and 30-45 for a big one) , roll one over and tap to see if the loaf sounds hollow ( if using a thermometer you can see if it is ~ 190- 195F at our altitude) . If so , it is now done. If not you can return to the oven and if it is getting too brown turn the oven down to 350F and continue baking till done.
Remove from the oven to a cooling rack and let sit for at least 20 min before cutting. Let the loaves cool completely before putting in a bag.
You can also tightly wrap the cooled loaves in plastic wrap and freeze, defrosting at room temp or even warmed in foil in the oven.
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This recipe for DAD'S RUSTIC BREAD is from