RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF
This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.
Provided by homebreadbaker
Categories Recipes
Number Of Ingredients 5
Steps:
- Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
- Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
- Cover mixing bowl and let sit.
- First Bulk Fermentation Period
- The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
- At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
- Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
- Second Bulk Fermentation Period
- After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
- Third Bulk Fermentation Period
- Remove dough from refrigerator and let sit at room temperature again.
- As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
- This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
- Shaping and Proofing
- (See notes and video below)
- Prepare a lined proofing basket by generously flouring the inside and set it aside.
- Lightly flour a large work surface and turn the dough out onto it.
- Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
- Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
- [Optional] Lightly flour the top of the dough (and your hands).
- Start at one end and roll the dough rectangle into a cylinder.
- Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
- Cover and let sit for 1 - 1.5 hours.
- Baking
- From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
- Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
- Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
- Remove bread and place on cooling rack for at least a couple hours before cutting.
RUSTIC COUNTRY SOURDOUGH BREAD
This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy.
Provided by Nimz_
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggs in warm water and let sit for about 10-15 minutes.
- Warm the KA bowl by filling with hot water, dumping it out and towel dry.
- Dissolve the yeast in water in your KA mixing bowl.
- Let stand 5 minutes.
- On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
- Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
- Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
- Place loaves in greased 9x5x3 inch loaf pans.
- Brush top with oil.
- Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
- Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
NANCY SILVERMAN'S RUSTIC SOURDOUGH BREAD
This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. You can find the recipe for Recipe #316306 here; you will need it for this recipe. This bread is light and airy with a nice crust and crumb. Very good!
Provided by Brandess
Categories For Large Groups
Time 5h30m
Yield 2 1 1/2 LB Loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place 2 1/3 cups water, 2 cups + 2 TBS sourdough starter, yeast and bread flour in the bowl of a mixer and stir with a rubber spatula or wooden spoon, just to moisten. Fit the mixer with a dough hook and mix the dough on medium speed for 6 minutes. Turn the mixer off and allow the dough to rest for 20 minutes.
- Add salt and mix on medium speed for 2 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary.
- Place milk, olive oil and remaining 1/3 cup water in a small bowl and stir together. With the mixer on low speed, very gradually add the liquids to the dough. Don't add the liquids too rapidly or they will slosh out of the bowl. Continue mixing on low until the ingredients are completely incorporated and then beat on high speed for 4 minutes.
- Cover the bowl with plastic wrap and allow the dough to ferment at room temperature for 2 to 2 1/2 hours, or until it reaches the top of the bowl and doubles in volume. Sprinkle the work surface heavily with flour and pour the dough out to form a rough oval. Sprinkle the top of the dough with flour, cover it with a cloth and allow it to rest for 20 minutes.
- Cut 2 pieces of parchment paper approximately 12 x 16-inches and place them side-by-side on the work surface. Sprinkle the papers heavily with the semolina, then with bread flour. Uncover the dough and sprinkle the top with more bread flour.
- In a single continuous motion, cut the dough with a dough cutter into 2 equal pieces, carefully pulling the dough apart with your free hand as you go. Without pausing, carefully scoop up 1 piece of the dough, using the dough cutter and your free hand to hold each end, and lay the dough on a pieces of parchment paper, allowing the dough to stretch as it falls to form an oblong shape approximately 8 x 10 inches in area and 1 1/2 inches thick. It's more important to get the proper thickness than the right width or length. Repeat the procedure with the second piece of dough.
- Using your index fingers, dimple each piece of dough at random 2-inch intervals, being sure to press through all the way through to the parchment paper.
- Lightly sprinkle the dough tops with bread flour and semolina. Cover each with a cloth and allow them to proof at room temperature for 2 hours. Test for readiness by lightly pressing two fingers into the dough. The dough should feel soft and alive, not longer sticky.
- Open the oven door and heavily spritz the oven with water from a spray bottle and quickly close the door. Keeping the parchment paper under the dough, slide the baker's peel (a large baking spatula) under 1 piece of dough.
- Open the oven door, slide the dough and the parchment paper onto a pizza stone and quickly close the door. Spritz and load the second piece of dough in the same manner as the first. Turn the temperature down to 450°F Spritz the oven with water 2 more times during the next 5 minutes. Refrain from opening the oven door for 15 minutes.
- After 15 minutes, slide the peel between the bread and the parchment paper and remove the paper. Return the bread to the baking tiles and rotate if necessary to ensure even baking. Continue baking another 5 minutes. With the peel, flip the bread upside down to allow even browning. Bake another 5 to 8 minutes for a total of 30 to 33 minutes. Remove the loaves from the oven and place them on a cooling rack. When the bread is cooled, dust off excess flour.
RUSTIC COUNTRY LOAF
After reading the posts in the Eastern European Forum and having my mouth water all day I went to the library. Being Polish I looked for any polish cookbooks I could find. There were not many on the shelf but found The New Polish Cuisine by Chef Michael J. Baruch. Now I can add even more recipes to my Polish cookbook here on zaar!! Thank you so much for creating the Eastern European Forum!!!
Provided by lauralie41
Categories Yeast Breads
Time 3h5m
Yield 1 plump loaf
Number Of Ingredients 6
Steps:
- Line one heavy sheet pan with parchment and dust with cornmeal.
- Dissolve the yeast in 1/3 cup of warm (100-110 F) water and sugar. Allow to rise for 10 minutes.
- Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water, and yeast mixture. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
- Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
- When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
- After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
- While dough is rising, preheat over to 425 degrees.
- When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
Nutrition Facts : Calories 1805.5, Fat 7.4, SaturatedFat 1.2, Sodium 2931.3, Carbohydrate 376.6, Fiber 25.7, Sugar 1.5, Protein 58.6
RUSTIC SOURDOUGH BREAD WITH STARTER
From starting your starter to finishing off your bread, this is a one and a half day process-worth every minute!
Provided by Diana Adcock
Categories Sourdough Breads
Time P1DT3h30m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a measuring cup combine the warm water and potato flakes.
- In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
- Whisk in the potato water.
- Whisk in the flour until mixture is smooth.
- Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
- Set aside on your counter and leave it alone for 24 hours.
- Next morning.
- In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
- Give it a good whisk and let stand for 5 minutes.
- Whisk egg in a small bowl or measuring cup.
- Add starter to the bowl of your KA mixer-whisk well.
- To the yeast mixture add the egg, oil and 2 cups of flour.
- Give that a good whisk to get it somewhat smooth.
- Attach dough hook and turn mixer on to 1 or 2 (low speed).
- Add one cup of flour and kneed for 2-3 minutes.
- Add another cup of flour and kneed for 2-3 minutes.
- Add 1/2 cup of flour and kneed for 4-5 minutes.
- You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
- Turn out onto a lightly floured board or counter.
- Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
- Turn into a large oiled bowl, turning once to cover ball entirely.
- Let rise 1 and 1/2 hours, or until double in bulk.
- Punch down and divide dough in half.
- Shape dough into whatever form you wish.
- I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
- Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
- Slash tops with a razor blade or VERY sharp knife.
- Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
- Remove from oven and place on a wire rack to cool for 5 minutes.
- Remove bread from pans/sheets and let cool on wire rack.
Nutrition Facts : Calories 1572.2, Fat 35.5, SaturatedFat 6.7, Cholesterol 103.4, Sodium 152.1, Carbohydrate 266.3, Fiber 10.7, Sugar 21.5, Protein 42.9
RUSTIC COUNTRY BREAD
Make and share this Rustic Country Bread recipe from Food.com.
Provided by Gingerbear
Categories Yeast Breads
Time P1DT35m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
- Whisk until creamy and smooth.
- Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
- Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
- Add remaining yeast, water, salt, butter and 1 cup bread flour.
- Beat at medium speed 3 minutes, or until smooth.
- Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
- Dough will just clear sides of bowl.
- (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
- (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
- Place in a greased bowl, turning once to coat.
- Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
- Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
- Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
- (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
- Preheat oven to 475° for at least 30 minutes.
- Make a slit in top of loaf with a serrated knife.
- Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
- Loaf is done when slightly domed and browned.
- Cool on a rack.
- Makes 1 large loaf.
- Note: Dough can also be shaped into flatbread, breadsticks or rolls.
Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2
RUSTIC COUNTRY BREAD
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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