Artisan Rustic Bread


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Artisan Rustic Bread
Votes: 1
Rating: 5
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Rate this recipe!
Course Bread, Side Dish
Cuisine American
Baking Bread
Servings
Course Bread, Side Dish
Cuisine American
Baking Bread
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. To make the preferment: Combine the yeast and 1 teaspoon of molasses in the water and stir. Add flour and mix until the flour is hydrated. Cover the bowl with plastic wrap and leave the preferment at room temperature for 8-10 hours or overnight.
  2. Add yeast, molasses, honey, and salt to the water in a 5-quart heavy-duty stand mixer bowl. Don't worry about trying to dissolve the yeast. Add all of the flour (AP, rye, and whole wheat) at once along with the entire preferment and begin mixing using a the dough hook until the mixture is uniform, about 5 minutes. You're finished when everything is uniformly moist, without dry patches. Kneading the dough is not necessary. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
  3. Transfer dough to a resealable, lidded plastic food container or food-grade bucket. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours (interrupting the fermentation to fold the dough once during that time), depending on the room’s temperature and the initial water temperature. Refrigerate the dough, at this point, at least overnight before using.
  4. *When ready to bake your first loaf, prepare a pizza peel by sprinkling it liberally with cornmeal or semolina to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Using a serrated knife, remove about 1/3 of the dough (about 19 ounces by weight). Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the top surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds. If desired, now shape the dough into an elongated loaf.
  5. Prepare a covered 2 quart baking dish by lightly greasing the bottom and sides with a bit of canola oil. Then dust the bottom of the dish with semolina or cornmeal. Place the loaf in dish, and allow to rest covered for 100 minutes. Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (“oven spring”).
  6. After resting, preheat oven to 450 F. When the oven is ready, slash the top of the dough and sprinkle with 5-Grain Rolled Cereal. Cover dish and place on center rack of preheated oven. Bake for 25 minutes.
  7. After the initial covered baking, you may now remove the cover and allow the loaf to bake for another 15 minutes. This will darken the crust. However, because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room-temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
  8. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 12 days: You'll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the 12-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them.

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