The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How To Make No Knead Pain Rustique Bread_Lodge_Dutch Oven Bread

How To Make No Knead Pain Rustique Bread_Lodge_Dutch Oven Bread

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mukgling

Description

Pain Rustique Bread

Summary

Yield
ea
Prep time
Cooking time
Total time

Ingredients

Instructions

** Video subtitles can be set in two languages: Korean and English **

** You can set subtitles on screen **

 

Bread Making

Home baking

 

How to make No Knead Bread

how to make Pain Rustique Bread

 

(B's (%) = Baker's Percentage = Bakers Percent)

(Tr (g) = actual input amount = Truth Input)

 

Dough formula

B's (%): 15.00%, Tr (g):  30.0g Whole Wheat Flour

B's (%): 52.00%, Tr (g): 104.0g Bread Flour(Strong Flour)

B's (%): 33.00%, Tr (g):  66.0g All purpose flour

B's (%):  2.20%, Tr (g):   4.4g Salt

B's (%):  0.70%, Tr (g):   1.4g Malt powder

B's (%):  0.15%, Tr (g):   0.3g Instant Yeast

B's (%): 82.00%, Tr (g): 164.0g Water (35℃)

 

Process

1. Put water in the bowl.

2. Put the instant yeast.

3. After 1 minute, mix evenly the instant yeast.

4. Add salt and dissolve.

5. Add malt powder and mix well.

6. After Mix flour(whole wheat flour, Bread Flour, All purpose flour)

   Put the flour in the bowl.

   Mix evenly until the flour is invisible.

   (Dough temperature: 23℃)

7. After 30 minutes of rest, the first fold (folding)

8. After 30 minutes of rest, the second fold (folding)

9. fermentation: 3 hours at 26 ℃

10.Spread plenty of flour and spread the dough wide.

   (Square shape)

11.The third fold (folding)

12.15 minutes of rest

13.Turn the top and bottom of the dough.

14.15 minutes of rest

15.Turn the top and bottom of the dough again.

16.Division into rectangles (8cm x 9cm)

17.Put the dough on a canvas cloth.

18.Final Proofing:26 ℃, 40 minutes

19.Preheat oven.

   Oven temperature is raised as high as possible during the Final Proofing to preheat 

   (my oven maximum temperature 250℃)

   Preheat the lodge in a fully-heated oven for at least 20 minutes.

   (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)

20.Cut the second fermented dough surface with a knife(use coupe knife).

21.Put the dough into the preheated lodge 10-inch combo cooker floor

22.Cover the lodge 10-inch combo cooker lid.

23.Put in the oven

24.After baking for 20 minutes, remove the lodge cover and continue baking for 3 minutes.(total: 23 minutes)

25.Remove the bread from the oven and cool

26.Tasting after completion of bread

 

* Note: Always be careful when using oven, lodge combo cooker

(It is very hot, so use it after wearing very thick oven gloves)