Bread - Country rustic bread vs sourdough recipes
Author: Annette Perry
For me, it is a dark sourdough bread boule, a tangy deep flavor, with crispy crust, chewy and open crumb! Sourdough bread baked to a dark crust, featuring dark chocolate flavors that constrast the soft, slightly sweet, airy crumb.
Rustic Sourdough Bread
Sourdough bread baked to a dark crust, featuring dark chocolate flavors that constrast the soft, slightly sweet, airy crumb. Easy to make at home.
Provided by: Victor
Total time: 1390 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Provided by: Victor
Total time: 1390 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 350 g bread flour (or all-purpose flour; or 300 g AP and 50 g high gluten (type 00) flour)
- 50 g rye flour
- 270 g water (room temperature)
- 200 g sourdough starter (use active, mature sourdough starter that has about tripled in volume after feeding)
- 25 g honey
- 10 g kosher salt (or sea salt)
Nutrition:
- Calories: 141 kcal
- Carbohydrate: 29 g
- Protein: 4 g
- Fat: 1 g
- Saturated Fat: 1 g
- Sodium: 325 mg
- Fiber: 1 g
- Sugar: 2 g
- Serving Size: 1 serving
- In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the dough between fingers. Cover and let rest for one hour.
- After one hour passes, perform three stretch and folds every 30 minutes or so.
- After you've done three sets of stretch and folds, let the dough ferment at room temperature for as long as it needs to double in volume, about 2-4 hours. To expedite the process, stick the dough in the oven and turn the light on.
- Turn the dough onto a lightly floured surface. Fold the corners as would an envelope, making sure they overlap. Bring the seams together and pinch together. Flip and let rest for 20 minutes.
- After 20 minutes have passed, flip the dough again - it will now be smooth side down and seam side up. Bring the corners together, overlapping each other, and pinch. Transfer the dough, seam side up, into a proofing basket generously floured with rice flour.
- Proof for 2-4 hours, depending on room temperature, until the dough has increased in volume by about 40%-50%.
- Place in the dough in the fridge and refrigerate for 12-16 hours.
- Preheat oven to 500F. Once the oven is preheated, turn the dough onto a piece of parchment paper and make a score using a bread lame or a serrated knife.
- Load the bread in, with the parchment paper, drop the temperature to 485F and bake with steam for 25 minutes. Then bake for another 25-30 minutes without steam at 450F, keeping oven door cracked-open (using a wooden spatula).
- Remove bread from the oven and let rest for one hour before slicing.
Rustic sourdough bread
Rustic sourdough bread. For me, it is a dark sourdough bread boule, a tangy deep flavor, with crispy crust, chewy and open crumb! This recipe is more of a basic sourdough bread recipe, which happens to fit into the perfect definition of rustic sourdough bread. I have kept it simple, and true to the texture. Adding the flavors is totally up to you.
Provided by: Meenakshi
Total time: 120 minutes
Prep time: 120 minutes
Yields: 12 servings
Cuisine: American,French
Number of ingredients: 8
Provided by: Meenakshi
Total time: 120 minutes
Prep time: 120 minutes
Yields: 12 servings
Cuisine: American,French
Number of ingredients: 8
Ingredients:
- Ingredients
- 6 g starter
- 36 g bread flour
- 36 g water
- Bread flour-400g
- Levain-75g
- Salt-8g
- Water-290 (retain 10 g for adding along with salt)
Nutrition:
- Calories: 143 kcal
- Serving Size: 1 serving
- Preparing a levain
- Start by preparing a levain. In a jar add 6g of the Sourdough starter and 36 g of bread flour and water each. Mix well and level it. Now place a rubber band around it or simply mark with a starter. Let it reach its peak. When the levain has doubled and is near its peak, start working on the dough.
- Preparing the dough
- In a bowl add bread flour and 280 g of water. Combine the flour and water till everything comes together and flour is evenly hydrated.
- Autolyse
- Cover the dough and let it rest for 45 minutes to 1 hour depending on how much time your levain finally took to reach its peak.
- Combine levain into the dough
- Now spread the levain on the dough. Using the tip of your fingers poke the levain into the dough. Do this for about 30 seconds and then start doing stretching and folding to combine the starter into the dough. You can either use the Rubaud method or the Pincer method.Stop when you feel that the levain is well incorporated with the dough. Clean the edges and cover the bowl.Let it rest for 30 minutes.
- Combine salt into the dough
- Now sprinkle the salt over the dough and also the retained water. Poke down the salt and water into the dough gently with the tip of your fingers for about 30 seconds, before starting stretching and folding the dough to incorporate the salt and water into the dough ( or use the Pincer method or Rubaud method).Once the salt is well combined into the dough, lift the dough and flip. Let it rest for 30 more minutes.
- Stretching and folding
- Now do the first stretch and fold of the bulk rise phase. (do not know how to do it, read the stretch and fold section) Flip the dough, so the folds face down. Cover and let the dough rest for 45 minutes, before doing the second round of stretch and folds.Repeat the process and do 3 more rounds of stretch and folds similarly, spaced about 45 minutes apart.
- Pre-shaping
- 30 minutes after the final round of stretching and folding, remove the dough onto a lightly floured work surface for conducting a pre-shape.Gather all the sides and tuck them at the center to form a round-shaped dough loaf.Gently flip it and place it on a flour-dusted surface with the gathered seams facing downward.Dust the top surface of the pre-shaped dough, cover, and let it rest, and relax for about 20-25 minutes.
- Shaping the boule
- Then, flip the dough on a dusted surface. Stretch the right side and bring it to the center and seal. Now, stretch the left side and seal it while bringing it to the center. Similarly, stretch the bottom side, and while sealing it roll the entire dough so that all the seams face down. Cup your hands and place at the farthest end of the dough( from you). Now, gently pull the dough towards you in a way that tightens the surface of the boule. Now rotate the boule about 45 degrees and repeat. Do two more rounds to cover the loaf from all the sides. This helps to build the tension on the surface of the boule and assist in achieving a better oven spring.
- Proofing
- When done, gently lift the shaped boule and place it in the flour-dusted banneton with the seam facing upwards.Cover and let it rest at proof at room temperature for about 30 minutes, before putting it in the fridge for the cold retard.Let the dough cold retard in the fridge from 10- 12 hours before baking.
- Baking
- When the dough is ready to bake, pre-heat the oven to 500 0F with the Dutch oven and its lid inside. ( to understand the right stage to bake the dough,do the poke test)When the oven is ready, take out the dough from the fridge and flip it over on parchment paper. Now, score the loaf as you like. I am just making a cross here.Transfer it to the Dutch oven and cover. Bake at 500 0F for 22 minutes and then, remove the lid. Let it brown for another 20 minutes at 450 0F. ( read baking notes for more )When it has browned to your liking, remove it from the oven and let it cool for about 40 minutes before slicing.Serve, store and enjoy!
Whole Grain Sourdough Rustic Country Loaf
This loaf of 100% whole grain, sourdough leavened bread is the perfect “daily driver” for me; it’s exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.
Provided by: Eric Rusch
Yields: 0 servings
Number of ingredients: 5
Provided by: Eric Rusch
Yields: 0 servings
Number of ingredients: 5
Ingredients:
- 400g Whole Red Fife Flour (something like 3 1/3 cups)
- 200g Whole Hard White Wheat Flour (something like 1 1/10 cups)
- 500g Water (~83% hydration) (~ 2 cups)
- 30g cold, unfed sourdough starter (something like a heaping tablespoon)
- 11g Salt (something like 2 1/4 tsp)(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)
How to cook:
- Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
- Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
- Cover mixing bowl and let sit.
- First Bulk Fermentation Period
- The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
- At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
- Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
- Second Bulk Fermentation Period
- After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
- Third Bulk Fermentation Period
- Remove dough from refrigerator and let sit at room temperature again.
- As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
- This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
- Shaping and Proofing
- (See notes and video below)
- Prepare a lined proofing basket by generously flouring the inside and set it aside.
- Lightly flour a large work surface and turn the dough out onto it.
- Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
- Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
- [Optional] Lightly flour the top of the dough (and your hands).
- Start at one end and roll the dough rectangle into a cylinder.
- Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
- Cover and let sit for 1 - 1.5 hours.
- Baking
- From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
- Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
- Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
- Remove bread and place on cooling rack for at least a couple hours before cutting.
