This is a very simple, but delicious, rustic white bread with great flavour. It uses a long first proofing period with a small amount of yeast.
High hydration rustic white bread Recept
Door juni 3, 2013Gepubliceerd:
- Hoeveelheid: 1 brood (15 Porties)
- Voorbereidingstijd: 12 uur 30 min.
- Bereidingstijd: 30 min.
- Klaar binnen: 13 uur 0 minuut
This is a very simple, but delicious, rustic white bread with great flavour. It uses a long first proofing period with a small …
- Measure the flour with a scale in a mixing bowl.
- Measure the salt and add to the bowl and stir in with a spoon.
- Add the yeast and stir again.
- Add 405 grams of water. Stir until all flour is incorporated in a rough dough. Use a spatula to catch any loose parts of the dough on the sides of the bowl.
- Cover with a lid/plastic wrap/wet towel, etc.
You need to keep the dough from drying out.
- Let the dough proof like this for about 11-13 hours.
- After this period, empty the bowl on a floured worksurface. The dough is quite sticky, so use some stretch and folds to build the gluten in the dough. Basically, you stretch the dough out, and fold it back onto itself.
- Cover and let it relax for a half hour.
Then shape the dough in your preferred shape and set aside for the final proof. This bread was proofed in a oval 'banneton'. It is advisable to use a banneton, one that is the correct size for a 1 kg dough.
- After about a 2 hour proof, the dough is ready to be baked. Preheat the oven an hour in advance with a baking stone at 250 degrees Celsius.
- Turn the banneton on a floured (use semolina) shooter. Slash the bread with a knife.
Put the bread on the baking stone and create steam in the oven.
Bake for about 30 minutes, but keep an eye on the crust.
Bread is ready when a tap sounds hollow.