The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Rustic loaf

PetraR's picture
PetraR

Rustic loaf

I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *

Ingredients

250g mature Stiff Starter * 50% hydration *

400g Bread flour

250g Whole wheat flour

 100g Rye flour

2tbsp Caraway Seeds * we like the taste so I used quite a bit *

500g tepid Water

2Tbsp Vegetable Oil

25g coarse Salt

 

I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.

Autolised for 50 Minutes.

Added Salt, gave it a turn in the Bowl, covered the bowl and let it sit for 30 Minutes, gave the dough the turns again, let it sit for 30 Minutes..

I did those turns 6 times , every 30 minutes for 3 hours.

Between the turns I put the bowl in a  plastic bag.

Bulk fermentation for about 6 hours and final proof in banneton for 2 1/2 hours.

Oven was preheated to 250C with the Dutch Oven in it.

I baked the bread for 40 Minutes at 250C and a further 30 Minutes at 200C without the Lid.

 

I just prepared my Dinner as you can see in the last picture and there is NOTHING better than a slice of good bread with a simple Tomato on which I put Pepper , Salt and some light Soy Sauce:)

Since we are a family of 6 and we all love Sourdough bread and , well, bread... I have to start the next one tonight. 

There won't be much left by lunchtime tomorrow. lol

 

 

 

 

 

 

 

 

 

 

 

Comments

thaliablogs's picture
thaliablogs

I will let you know how I get on.

ralphyo's picture
ralphyo

This has become my all time favorite recipe.  Absolutely love the flavor and how the crust turns out!  I have made this at least a dozen times since it was featured and it always turns out.

I keep a 100% starter and had a brain block while converting the recipe to use the higher hydration starter.  Ended up with a recipe that's 69% hydration but I love how it turns out.  Also use only 1 Tbl of caraway and like the flavor that way.

 

PetraR's picture
PetraR

That you like the bread.

 

Yumika's picture
Yumika

Has anyone baked this as a freestanding boule, like on an oven stone?

katiem's picture
katiem

I can only dream that one day I will be able to create such a vision of beauty, well done... Cute plate too.... :) 

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