This rustic bread, with its golden, crispy crust and soft, airy crumb, is the perfect accompaniment to any meal. A true artisan delight that evokes tradition and homemade flavour.
Ingredients:
- Wheat flour: 500 g (strong, can be type 000 or 0000)
- Water: 300 ml (at room temperature)
- Fresh yeast: 25 g (or 8 g dried yeast)
- Salt: 10 g
- Sugar: 10 g
- Butter or margarine (optional): 25 g (for a softer bread)
Elaboration:
Prepare the yeast:
- If you use fresh yeast, dissolve it in a little warm water (no more than 40°C) with a pinch of sugar. Let it stand for 10 minutes until it foams.
- If you use dry yeast, mix it directly into the flour.
Mix the dry ingredients:
- In a large bowl, mix the flour with the salt and sugar. If you are using dry yeast, add it at this step as well.
Add the yeast and water:
- Make a well in the centre of the flour and pour in the activated yeast along with the rest of the water. If you decide to use butter or margarine, add it at this point, melted or in small pieces.
Kneading:
- Mix everything together to form a dough. If the dough is too dry, add a little more water. If it is too sticky, add a little more flour, but in moderation.
- Knead on a lightly floured surface for 10-15 minutes, until the dough is smooth, elastic and slightly sticky.
First fermentation:
- Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or cling film.
- Leave to ferment in a warm place for about 1 hour, or until it has doubled in size.
Bread forming:
- After fermentation, degas the dough by pressing it gently.
- It forms an elongated, rustic loaf, similar to the one in the picture. Don't worry about perfection; a slightly irregular appearance is part of the charm.
- Place the bread on a floured baking tray or on baking paper.
Second fermentation:
- Cover the bread with a cloth and let it rest again for 30-40 minutes in a warm place.
Preheat the oven:
- While the bread is rising a second time, preheat the oven to 220°C (428°F).
Baking:
- Before baking, make a few diagonal cuts in the surface of the bread for a rustic finish.
- Place a tray of water in the base of the oven or spray water inside the oven to generate steam.
- Bake the bread for 25-30 minutes, or until the crust is golden brown and crispy.
- If you prefer an even crispier and thicker crust, you can bake the bread for a few more minutes, making sure it doesn't burn.
Cooled:
- Once baked, remove the bread from the oven and let it cool on a rack. This will allow the crust to remain crisp and prevent the bread from becoming moist at the base.
Additional Tips:
- Sprinkle flour: Before baking, you can lightly dust the surface of the bread with flour to give it a more rustic finish.
With this recipe, you should get a rustic bread with a golden, crispy crust and a soft, airy interior, similar to the one in the picture. I hope you enjoy the process and the end result!
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