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Rustic Bread in 2 hours easy recipe Wonderful homemade bread
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Rustic Bread in 2 hours easy recipe Wonderful homemade bread
Rustic bread
Ingredients
4 cups of high gluten flour (13% protein)
1 2/3 cups of cold water
1/2 tsp of dry brewer's yeast
1 tsp of salt
How to make it:
Make a well in the flour in a bowl. Add the water. Add the yeast. Add the salt. Mix well in the well, adding more flour from the sides to start developing gluten. Cover for one hour.
With a wet hand, lift the corners and fold them into the center of the dough. Repeat this process several times.
Cover with a lid and let it rest for one hour.
Preheat the oven to 250 C.
On a well floured surface, gently release the dough from the bowl. Gently roll the dough into a square, trying to keep Fold the dough in thirds. Fold again in the opposite direction. Repeat this two more times until you shape a half sphere. Place on a baking pan lined with baking paper dusted with flour. Dust the top of the dough. Cover and let rest for 15 minutes.
Turn the dough upside down on the board with the side of the baking paper facing up. Remove the baking paper. Gently roll the dough into a rectangle. Fold one-third in the center. Pinch to seal. Fold again and pinch to seal, forming an elongated loaf.
Place on a floured baking sheet (pinched side down) and cover to let the dough rest for 5 minutes.
Dust with flour and score the top of the loaf with a razor blade or very sharp knife.
Bake at 250°C / 4 for 20 minutes. Reduce heat to 200 C for 35 minutes, for a total of 55 minutes.
Rustic bread
Ingredients
4 cups of high gluten flour (13% protein)
1 2/3 cups of cold water
1/2 tsp of dry brewer's yeast
1 tsp of salt
How to make it:
Make a well in the flour in a bowl. Add the water. Add the yeast. Add the salt. Mix well in the well, adding more flour from the sides to start developing gluten. Cover for one hour.
With a wet hand, lift the corners and fold them into the center of the dough. Repeat this process several times.
Cover with a lid and let it rest for one hour.
Preheat the oven to 250 C.
On a well floured surface, gently release the dough from the bowl. Gently roll the dough into a square, trying to keep Fold the dough in thirds. Fold again in the opposite direction. Repeat this two more times until you shape a half sphere. Place on a baking pan lined with baking paper dusted with flour. Dust the top of the dough. Cover and let rest for 15 minutes.
Turn the dough upside down on the board with the side of the baking paper facing up. Remove the baking paper. Gently roll the dough into a rectangle. Fold one-third in the center. Pinch to seal. Fold again and pinch to seal, forming an elongated loaf.
Place on a floured baking sheet (pinched side down) and cover to let the dough rest for 5 minutes.
Dust with flour and score the top of the loaf with a razor blade or very sharp knife.
Bake at 250°C / 4 for 20 minutes. Reduce heat to 200 C for 35 minutes, for a total of 55 minutes.
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