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Rustic Bread

Create a crusty loaf filled with airy pockets using simple ingredients and minimal equipment. Perfect for beginners and seasoned bakers alike, this rustic bread elevates any meal.
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Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Bread
Cuisine: Rustic
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 grams strong flour type 1 (at least 300 w or 13% protein)
  • 400 grams water Use room temperature water for better yeast activation.
  • 5 grams salt
  • 3 grams dry yeast or 9 grams fresh yeast Ensure the yeast is fresh for better rising.

Method
 

Preparation
  1. In a large mixing bowl, combine the strong flour with water, stirring until the mixture is moistened and a rough dough forms.
  2. Add the yeast to the center of the water, gently stirring it until dissolved. Allow it to rest for about 5 minutes to activate.
  3. Sprinkle salt over the dough and mix well until everything is evenly combined. Cover the bowl with a clean kitchen towel and let it rest for 1 hour.
Dough Folding
  1. After resting, wet your hands and perform two folds of the dough by gently pulling up the sides and folding them towards the center.
  2. Let it rest for another hour.
Shaping
  1. Lightly flour your work surface, then transfer the dough. Gently stretch and roll the dough in both directions twice without deflating it too much.
  2. Cover it and let it rest for 15 minutes.
  3. After the rest, carefully widen the dough without crushing it. Roll it up from the shorter side and seal the edges, then place it seam side down on a floured baking sheet.
  4. Cover and let it rest for 5 minutes.
Baking
  1. Shape the edges of the bread and make a long slash across the top with a sharp knife or bread lame.
  2. Bake in a preheated oven at 250°C (482°F) for about 20 minutes, then reduce the oven temperature to 210°C (410°F) and bake for an additional 30 minutes.
  3. Allow the bread to cool on a wire rack before slicing.

Notes

Store the bread in a paper bag at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze. To revive leftover bread, wrap it in foil and place it in a preheated oven at 180°C (356°F) for about 10 minutes.