The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A few loaves for those close

arlo's picture

A few loaves for those close

Trust me, I've been baking, but not much in my tiny apartment where if the oven gets turned on, it feels like it for days.

But on and off in the wee early hours of the morning on the days I have off I try to squeeze in a few small bakes that have been used as gifts for those around me. Included in those bakes are;

40% rye with caraway - went to a fellow baker at work.

Vermont Sourdough, though the loaf was longer than anticipated resulting in the ends being a bit smooshed. Family friend felt this one was of the tastiest loaves yet, I on the other hand could not get past the superficial factors of my poorly planned length during shaping.

Here is a shot of the crust crackling shortly after being removed from the oven...

And finally, this loaf I baked today shortly after leaving the bakery in the morning. It's your basic Pain Rustique, a loaf I highly recommend for those who have yet to try it. It will be going to a high school friend I recently reaquantied with after a few years away from him during college. He brought me along to brew a very large batch of Hefeweizen yesterday after last week we met up for tea and discussed what we are becoming involved in. It was quite lovely to catch up, realize how similar our passions are and how great they can taste!




varda's picture

and none for you.    Can you point to a formula for the Pain Rustique?   -Varda

dmsnyder's picture

The lamented smooshed end makes for more good-sized slices. Myself, I like the crunch little points at the end. They're like a mini-breadstick reserved for the baker.


Postal Grunt's picture
Postal Grunt

It's been said that the ends, also called heels in some areas, are the baker's prerogative. I try to catch at least one on my breads at home and will give them to the host or guest of honor at gatherings and parties. It works.

breadsong's picture

Hello arlo,
What lovely gifts for your co-worker, family and friend.
How they must have loved to have received one of your gorgeous loaves!
:^) from breadsong

Mebake's picture

All look fabulous, arlo. Too bad you don't get to bake at home often :)

arlo's picture

@Varda - The recipe for the pain rustique is from Hamelman's Bread. It uses a poolish which features 50% of the flour prefermented. I am positive that among the numerous posts on the TFL someone as posted the recipe. I unfortunately had to leave on a short notice yesterday to be with inlaws for the weekend, or else I would gladly post the recipe. Off the top of my head for a half batch it was something like;


8 oz water

8 oz bread flour

Pinch of instant yeast

Let ferment 12-14 hours till ripe, then add in 8 oz bread flour, 3.1 oz water, autolyse for 20-50 minutes. Afterwards add in 3/4 tsp instant yeast (I may be wrong on that amount), and .3 oz salt. Mix till well developed, about 2-3 minutes in my KAPro. Let bulk ferment with s&f's at 25 and 50 minutes. Total bulk ferment was right on target at 70 minutes. Loosely shaped into a nice 'dough packet', floured and placed on couche. Final fermentation was 26 minutes. Baked at 450 with steam for twenty minutes, then the vented for last 18 minutes. Oven turned off and let sit in the residual dry oven for about 4-5 minutes.

When made with a nice properly ripened poolish, this loaf features a creamy, very bread like aroma and flavor that is simple delicious when paired with sauteed fresh garden vegetables covered in gruyere to only then have the slices of bread be rubbed with black truffle oil and grill till adequate.

My friend and I did that with his parents black truffle oil and the basic vegetables picked right then from his farm. My goodness that was great while brewing beer.

@Everyone else - As always, thank you for the kind comments, especially coming from some of the best TFL has to offer :)

varda's picture

I have Bread but I haven't tried this one.   I will since it looks so good.   I've never had truffle oil but it sounds like a wonderful way to enjoy this bread!  -Varda