The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fantastic Rustic Bread

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dvigs24's picture
dvigs24

Fantastic Rustic Bread

Here's my attempt at rustic bread. I've only been baking bread for about 2 1/2 months now, but this is the first loaf that I feel could actually hold a candle to pretty much anything I've ever had from a bakery. I was so excited taking it out of the oven, it just looked beautiful, and the taste - wow. Wonderfully chewy crust, tender crumb, just delicious. This is a great recipe and definitely worth a try (in my admittedly not-too-experienced opinion)! Thanks Fresh Loaf community!

-Darron from The Teacher Learns to Cook

Rustic Bread LoavesRustic Bread Loaves

 

Rustic Bread SliceRustic Bread Slice

kayemme's picture
kayemme

nice job, darron,

i'm a novice baker, too.. the first time i had a successful loaf i almost cried. they happen more often than not still, but there are times when i ball my fists, stretch them to the sky, fall to my knees and cry "stones for hands! nothing short of STONES!"

 

 

weavershouse's picture
weavershouse

Your bread is beautiful and looks delicious. Look at the shine on that crumb. Did you change anything in the recipe?

 

Really nice bread.             weavershouse

dvigs24's picture
dvigs24

Only a few minor changes...I sprayed the loaves with water before I put them in the oven, then just did my usual steam routine (basically what BBA recommends, spritzing the oven walls, steam pan), then sprayed the loaves again before closing the oven door for good.

The recipe says to rotate the loaves after 20 minutes and that it took about 35 total to bake.  I rotated after 10, and was up to 200 degrees just shortly after 20 minutes.  I left the loaves in a few more minutes, probably 23 minutes total (not counting the first few minutes where I was opening the oven door to spray).  I couldn't believe how good the crust looked when I took the loaves out, and the chew was amazing as well.  

weavershouse's picture
weavershouse

And in 20 to 23 min. You must have a nice hot oven. I haven't made this recipe for some time but seeing yours makes me want to make it again soon. What did you use for flour?

 

You made some REALLY nice bread for a beginner, congratulations.                weavershouse

dvigs24's picture
dvigs24

Thanks for the compliments!  I used King Arthur Bread Flour and King Arthur Whole Wheat Flour. 

holds99's picture
holds99

Very nice work.  You're on your way!