The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Country Rustic Bread Recipe

richard silverstein's picture
richard silverstein

Country Rustic Bread Recipe

Does anyone know the recipe crom KA?

LindyD's picture

It's not published at the KAF site, but I do have their formula card, which was included with their (copyright) Artisan Breads DVD.

If I can get permission from KAF to reproduce it here, will post it tomorrow night (after work).

Note: the measurements are volume, not weight. :-(

LindyD's picture

AW's KAF link does not offer the Rustic County Bread.

Frank of KAF gave me permission to reproduce the recipe and instructions here, so I'll be typing it in between mixing sourdough and bagels tonight.

LindyD's picture


Rustic Country Bread

[A King Arthur Flour recipe which was included with The Baker’s Forum Artisan Breads DVD and reproduced here with the permission of Frank of KAF.]


This bread uses a preferment known as a poolish.  It lets the bread develop great flavor and an irregular grain.  When it’s done right, the bread will have a crisp crust and a moist, chewy interior with beautiful holes.

The bread is prepared on the cool side.  Don’t heat the water and don’t let the dough rise in a warm area: 74F is the optimum rising temperature.


1 cup cool (not cold) water

1 3/4 cups KAF all purpose flour

Pinch to 1/8 teaspoon instant yeast

Mix together in a medium bowl and cover with plastic wrap.  Let stand at room temperature for 12 to 16 hours.  Look for a bubbly surface, with creases just beginning to form between the bubbles. (NOTE: the smaller the amount of yeast, the longer the poolish will take to develop.)


Poolish (all of it)

1 tablespoon kosher salt

3 to 3 ½ cups KAF all purpose flour

1 cup cool (not cold) water

1 teaspoon instant yeast


Combine poolish, water, salt, yeast and enough flour to make a soft dough

Turn out onto a lightly floured board and knead for 3 to 5 minutes until dough is smooth and slightly springy.  (NOTE: Use only minimal flour in kneading.  Dough will be soft to very soft, and you may need to use a dough scraper to assist you).

Place in a dry bowl, cover with plastic wrap, and let rise for about 40 minutes.  Lightly flour the top of the dough and, using your scraper, turn the dough out onto a well-floured surface.  DO NOT PUNCH DOWN!

Pat the dough gently; do not deflate it any more than necessary.  Stretch the dough and fold in thirds.  Turn 90 degrees, stretch and fold again.  Return the dough to the bowl, smooth side up, cover with plastic wrap, and let rise for about 40 minutes.

Turn out and fold and stretch again.  Return the dough to the bowl and let rise for about 40 minutes.  Turn out and fold and stretch a third time.  (NOTE: If the dough was mixed by hand, do the three sets of turns.  If the dough was mixed in a machine, do two sets of turns).

Return the dough to the bowl and let rise for about 40 minutes.  Turn the dough out and divide it in half.  Lightly shape each half into a loose round.  Cover and let rest 20 minutes.

Preheat oven, with a baking stone, to 450F to 500F.

Gently form into desired shapes.  Place on semolina-covered or lightly greased baking sheets  and let rise until three-quarters of the way to doubled.

Gently slash the top of each loaf and slide the pans onto the baking stone.  Immediately spray inside the oven with water and shut the door.  Spray breads and oven three times in the first 2 minutes.  Reduce oven temperature to 425F.

Bake the bread for 20 to 25 minutes, or until it’s golden brown and its internal temperature, at the center, registers 205F.

Remove the loaves from the pans and cool on racks.

[I've never baked this bread but would suggest you skip proofing on pans and use parchment once the loaves are shaped.  Much easier].
BTW, welcome to TFL Richard Silverstein.