Rustic bread

I am baking sourdough bread during the weekend, but when I have some days off during the week I am baking yeast bread. This is an example of a bread from Hamelman's book made with yeast. It was the time for me to try this type of bread from his book as well as I was focusing so far only on the sourdough recipes. And the result is .... well .... is not like sourdough bread but is a nice bread.


Preferment :
  • 500g manitoba flour
  • 300g water
  • 9g salt
  • 2.5g yeast

Final dough:
  • 300g bread flour
  • 100g rye flour
  • 100g whole wheat flour
  • 390g water
  • 9g salt
  • 3.5g yeast
  • the above preferment

  1. 21:00 (the day before) Make the preferment 12 hours before. Let it sit at 21ºC.
  2. 8:45 AM Mix all ingredients. As the preferment is not so liquid, cut it in pieces and put them in the mixer one by one.
  3. 9:00 AM Bulk fermentation 2h30". You can do 2 stretch and folds, at 45" interval. I didn't.
  4. 11:30 AM Divide and shape.
  5. 11:45 AM Final fermentation 1h30 at 21ºC.
  6. 12:45 AM Start to preheat the oven.
  7. 13:30 Bake for 15" at 260ºC with steam and then another 30" at 230ºC
This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 107-108.


Unknown said...

What a beautiful loaf of bread. I enjoy reading your blog because your bread adventures are a great example of wonderful baking at home. The love shows.

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