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Rustic bread

Homemade rustic bread with a long fermentation, baked on a hot stone for a crisp crust and soft interior. Perfect for everyday meals.

Two golden-brown crusty bread loaves on parchment paper with a rolling pin and flour bowl in the background.
:
35
Rest Time:
10
:
25
:
4
:
:
:
Product categories:
Two golden-brown crusty bread loaves on parchment paper with a rolling pin and flour bowl in the background.

First dough
75 g Plain flour
175 g Manitoba flour
6 g Fresh brewer's yeast
175 ml Water
Second dough
500 g Manitoba flour
250 ml Water
10 g Fresh brewer's yeast
15 ml Oil
10 g Salt

1

Prepare the first dough by adding water to the flours with the yeast dissolved inside. Mix the mixture well, cover with cling film and let it rest in the fridge overnight.

The following day, proceed with the preparation of the second dough, mixing the flour with water, yeast and oil, finally add the previously prepared chariot.

2

When the dough takes on a homogeneous consistency, add the salt and continue kneading for another 5 minutes. Leave the mixture to rest for about 1 hour and a half.

After this time, massage the dough again, shape the loaf and make two cuts on the surface. Leave to rise for another 30 minutes.

3

Meanwhile, preheat the oven with the stone inside. When hot, bake the bread on the stone sprinkling it with a layer of plain flour.

Cooking:
200 ° C for 25 minutes

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