The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Rustique

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Raluca's picture
Raluca

We haven’t talked about bread in a while, though I have been baking. Not as much as I would have liked, but I do have a couple of breads to tell you about.

Today is a lovely pain rustique that I’ve baked three times already and it’s just delicious, with a sweet perfumed crumb and a lovely caramelised crust. I think it’s one of our favourites, together with a white and semolina mix and a rye and caraway seeds one  . 

Time schedule:

Day 1: Make the preferment, leave for 12 hours at room temperature to mature. I don’t know exactly what the temperature in my kitchen is over night…I guess not above 21C.  I usually leave my preferment for around 12 hours until it’s nice and bubbly and has not sunk. You can test if it’s ready by putting a spoon of it in a bowl of water, if it floats it’s ready, otherwise it needs more time.

Day 2: Make the bread

    • Mix the preferment with the water and flour.
    • Leave to rest for 30mins (autolyse)
    • Add the salt and mix for 8 minutes on low speed
    • Leave to rest for 50mins
    • Perform 1st stretch and fold
    • Leave to rest for 50mins
    • Perform 2nd stretch and fold
    • Leave to rest for 50mins
    • Shape the bread
    • Proof it for 150mins
    • Bake at 250C for 5 minutes then reduce the oven temperature to 210C for another 40 minutes

Sourdough culture: I use a 100% hydration sourdough culture: 90% whole wheat, 10% dark rye. 

Recipe for 1 loaf (aprox. 78% hydration)

Flour: For this loaf I used very strong white Canadian flourorganic dark rye flour and organic light rye flour from the Shipton Mill.

Ingredients for the preferment

Make it 12 hours before you want to start on your bread.

IngredientQuantityBaker's %
Strong white flour35gr50%
Organic dark rye flour35gr50%
Water70gr100%
Sourdough culture15gr

21%

Method for the preferment

Dissolve the starter in the water. Add the flour and mix until well combined. Cover tightly with cling film and leave it to rest at room temperature for about 12 hours or as I said above: until it’s bubbly and floats. 

Ingredients for the bread

IngredientQuantityBaker's %
Preferment155gr41%
Strong white flour300gr80%
Light rye flour75gr20%
Water 275gr73%
Salt8gr

2%

Final baker’s percentage (including preferment)

IngredientQuantityBaker's %
Flour445gr100%
Water345gr77.52%
Sourdough culture15gr3.37%
Salt8gr1.80%

Method for the bread

I dissolved the preferment in about 2/3 of the water and then added it to the flour. Mix  until you have quite a weird and not smooth mass of wet flour coming together. Do NOT add the salt at this point.

I covered the bowl and left it to rest for 30 minutes for the autolyse.

When the 30 minutes are up add the salt and the 1/3 leftover water and mix for around 8 minutes on low speed. I used the Kitchen Aid with the hook attachment this time. If you want to knead it by hand do it for about 10-15 minutes.

Transfer the dough to a clean greased bowl (I used an oil spray to grease the bowl), cover it with cling film and leave it to rest for 50 minutes. I recently purchased some really cheap shower caps from Boots and I use those to cover my bowl with. Pretty handy as they’ve got elastic and everything  . 

When the 50 minutes are up you are ready for your first stretch and fold.

I did my stretch and folds directly in the bowl, but you can either tip the dough onto a lightly floured surface or you can initially place your dough in a large rectangular container so you can do them directly in there.

Now cover the bowl again and leave to rest for another 50 minutes. Do another stretch and fold (the last one) and again leave to rest for 50 minutes.

After this final rest you need to shape your bread. I shaped this one as a  batard. I moved it in a floured banneton, placed it in a plastic bag that I closed tightly and left it to proof for 2 hrs and 30 minutes. You can find here a clip on shaping and scoring a batard.

You will need your oven to reach 230C so start pre-heating sometime after the proofing period has started, depending on your oven.

To bake the bread I use a 3cm thick granite baking stone, that needs at least 1h20 minutes in a 250C oven to heat up properly.

So, after the 2hrs and 30 minutes of proofing, I tipped my bread on a baking sheet scored it with a long score and put it in the oven. 

I also keep in the oven one of the trays, while it is pre-heating, so it gets hot hot. Then, immediately after transferring the bread on the stone, I add a cup of hot water to the tray below to create some steam and shut the door quickly.

You will need to bake this bread for 45 minutes at 230C. To get a nice crust open the oven door 5 minutes before the baking time is up, to release some of the steam.

For me the baking was 5 minutes at 250C and then, because I have a really small oven, I reduced the temperature to 210C for the rest of the 45 minutes.

Resulting bread:

This is a very nice and tasty bread. It had a nice caramelised crust and a sweet perfumed crumb from the rye flour addition.

hornedfox's picture

Variation of pain rustique

June 8, 2012 - 6:18am -- hornedfox

I want to make a variation of the Hamelman pain rustique recipe. I love the flavour of the bread but I want to add 5 grains. The grains I use need a bit of soaking. My question is how can I adjust the recipe so that the dough doesnt turn into a sloppy mess. The water I use to soak the grains do I deduct this from the final dough? or adjust in some other way

 

thanks

 

Ian

hornedfox's picture

New to bread making

May 17, 2012 - 1:26am -- hornedfox

Well after a few hiccups I have managed to make something I am happy about and I am willing to share.

I am not really new to bread making, I have been using a bread maker for years mainly with pre packed bread mixes. I have now been inspired to go all out for the artisan approach. I have been lucky enough to get a steam convection oven at a good price not getting any manual with it has not stop me going forward.

 Steam oven

Franko's picture
Franko

 



Late last week my wife and I were invited to my step-son and fiance's new home for a 'get acquainted' Sunday dinner with her parents and grandparents, so I thought it might be a good idea to bring a loaf of something or other to contribute to the meal. We've met them all previously but not knowing their tastes I decided to go with a bread using poolish rather than a sour levain style bread, settling on Hamelman's Pain Rustique which uses 50% prefermented flour in the formula. The poolish was made on Saturday night and sat for almost 12 hours before being mixed with the other ingredients after a 30 minute autolyse, producing a very slack dough similar to Ciabatta. After 40 minutes of bulk ferment it needed some stretch and folds in the bowl before being able to develop it on the counter using the slap and fold technique. The dough had two stretch and folds over the course of the next hour with a small addition of flour to tighten it up to a point where it could hold a loose shape, then divided into 2 unmolded rectangular shaped loaves, placed seam side up on floured linen for a final rise of 30 minutes. I had a bit of difficulty flipping the first on to the peel and it deflated slightly, but the second loaf held it's shape during the transfer. The loaves were given a single slash and baked at 460F for 35-40 minutes with a spray or two of water during the first 5 minutes. It's been a while since I've baked an all wheat dough and I'd almost forgotten how wonderful it can smell while it's baking, especially when it has a good percentage of poolish in the mix. The first loaf came out the way I expected it would, looking worse for the poor handling during transfer, but the second made a nice loaf with a bit of an ear along the slash. Everybody seemed to enjoyed it for it's open airy crumb, chewy crust, and that it paired so well with the delicious saucy braised short ribs our future daughter in-law had made for the main course of the meal. I've been eating sour rye bread of one type or another since the beginning of the year so this was a welcome change for it's fresh wheaty flavour and light porous crumb, and one that I'll be making again in the months to come.


I'm afraid the crumb shots are a bit too yellow due to light conditions and the flash on my phone camera. The actual colour was a creamy off white.


Best Wishes,


Franko



basbr's picture

Amount of poolish in Hamelman's baguette and pain rustique

April 10, 2011 - 7:17am -- basbr

Dear all,


This weekend I received my copy of Hamelman's "Bread" and it's fantastic. I made a boule from his poolish baguette recipe and his pain rustique.


I was completely surprised by the difference in taste between the two breads. Both were terrific, but the pain rustique tasted like no yeast bread I have ever tasted. I was blown away.

Ryan Sandler's picture
Ryan Sandler

One of my favorite breads from Hamelman's Bread is Pain Rustique (comes right before "Country Bread" and "Rustic Bread").  The bread is unshaped like a ciabatta, although it only has 69% hydration, and is scored before baking.  When I get it right (as opposed to, say, forgetting the salt and yeast following the autolyse, as I did the first time I tried the formula), it produces a toothsome crust and a flavorful, moderately open crumb.  As a bonus, the time from first mix to pulling the breads out of the oven is under 3 hours (not counting preferment time).


Anyway, the last week I was talking with my mom about the sourdough starter I brought her on our crazy baking day , and the subject of converting pre-fermented, commercially leavened formulas to sourdough came up, as did the Pain Rustique.  This got me thinking--why not try Pain Rustique as a sourdough?  And the more I thought, the more I had to try it.


Pain Rustique as written by Hamelman has 50% of the flour in a poolish, so I simply replaced this with a liquid levain.  I usually scale Hamelman's "Home" quantities by 2/3 since I can only fit 2 loaves on my stone at a time.   Here's what I did:


Levain*



  • 100g ripe starter at 100% hydration. 

  • 250g King Aurther All-Purpose Flour

  • 250g water


*Note: I needed 600g of ripe levain, didn't get around to mixing it until 10:30 the night before, and needed to start the bread be 7 the next day.  For a longer sitting time, I'd do less starter and more flour and water.


Final Dough



  • 300g flour

  • 120g water

  • 600g levain (all) 

  • 12g salt


Steps:



  1. The night before, mix the levain, cover and let sit overnight for 9 hours (but see note).

  2. Mix flour, water and levain by hand until all the flour is hydrated.  Autolyze for 25 minutes.

  3. Add salt, mix in the stand mixer at speed 2 for 2 minutes.

  4. Do 30 stretch and folds in the bowl with a rubber spatula, rotating the bowl with each fold.

  5. Ferment for 150 minutes, giving the dough a stretch and fold on the bench at 50 and 100 minutes.

  6. Dump the dough onto a lightly floured work surface.  Divide in half to make 2 510g (18oz) pieces, placing any scraps on the rough side of the dough. Then place each piece on a floured couche, smooth side down.

  7. Start pre-heating the oven with a baking stone and any steaming apparatus. Proof the loaves for 40-50 minutes.

  8. Flip the loaves onto a sheet of parchment on the back of a sheet pan.  This can be done by hand, but I've taken to pulling a bit of the couch over the edge of the pan, then flipping the loaf couche and all onto the parchment.  This avoids the problem of finger-shaped indents on top of the loaves, which fill in while baking, but make scoring difficult.

  9. Score longways, load into the oven, and bake for 35 minutes, with steam for the first 15 (I've been using the popular "towel method", placing rolled up towels soaked in hot water in two loaf pans below the baking stone.  After 15 minutes, the pans are removed).

  10. Turn off oven, open door and loaves in for 5 minutes before removing to a cooling rack.


 


The results looked very much like my previous attempts at Pain Rustique (and why not?  It's still an unshaped, 69% hydration dough).


Exterior



 Crumb:


 


 


The flavor, however, was surprisingly different.  A nice, mild sour flavor in the crumb, with a stronger sourness in the crust.  Crust was more sourdough-y than the poolish version, and the mouthfeel of the crumb was subtly different, but I don't know how to describe it.  The flavor evolved a little over time--on the first night the tiny amount of whole wheat from my starter (which is fed 25% whole wheat, 75% white) was detectable, but by the next day (and with the second loaf, pulled from the freezer a couple days later) that had mellowed and the sourness had increased.


A very, very tasty bread, all told.  I'd say better than the poolish version, although as I've noted the two are quite different in flavor.  I'll definitely make this again!

davidg618's picture
davidg618

We are having homemade soup tonight for dinner. Since we've been eating a lot of sourdough lately I decided to make Hamelman's Pain Rustique. A unique bread, attributed to the legendary French baker. educator and author, Raymond Calvel, its poolish preferment comprises more than half of the entire dough weight.


Two pounds of poolish, for three-and-a-half pounds of dough!



One gets an interesting shape when the a loaf hangs off the edge of one's too-small-for-three-loaves baking stone.



The crumb: open, firm chewiness.



David G

dmsnyder's picture
dmsnyder


In 1904, Sir William Osler, one of the greatest physicians of his time, was asked to address the graduating class of The Johns Hopkins School of Medicine on the topic, “What is the most important personal attribute for a physician to cultivate in himself?” Sir William's address was entitled “Aequanimitas,” which roughly translates into modern American English as “Chill, dude!” I have always tried to follow Sir William's wise advice.


This afternoon, I made a batch of baguettes, according to Anis Bouabsa's formula. I thought they were the most perfectly shaped and scored baguettes I've every made. As I was loading the three baguettes into my pre-heated and humidified oven, one fell off the back of the baking stone. As I tried to grab it, the other two baguettes fell off the peel onto the oven door. What a mess!


Uttering a few words which my wife has asked I not speak in the presence of our grandchildren, I scooped up the twisted heaps of formerly gorgeous baguette dough. Should I scrap the bake as a lost cause or attempt a salvage operation? What could I lose by trying?


Aequanimitas, aequanimitas, aequanimitas ... 


I was able to separate the three pitiful pieces from each other. I reshaped them quickly – one folded as one might fold a ciabatta, one coiled and one formed into a figure 8 knotted “roll.” I immediately loaded them onto the stone and baked for 10 minutes with steam at 460F and 8 more minutes dry.



Anis Bouabsa Not Baguettes



Anis Bouabsa Not Baguettes - Crumb


Delicious! 


I hope you all have a great week and that all your "disasters" are really "opportunities," when you look back at them.


David


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