← All recipes

In Search Of The Perfect Rustic Loaf

In Search Of The Perfect Rustic Loaf is a home-style recipe. Serves 1. The Sponge (begin the night before): 1 cup water -- chlorine-free 1/4 teaspoon instant yeast 1 1/4 cups King Arthur Special For Machines Bread Flour 2 tablespoons King Arthur Stone Ground Whole Wheat Flour 1 tablespoon yellow ...

Illustrative photo

Ingredients

• 1 cup
• 1/4 tsp
• 1 1/4 cup
• Flour
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   The Sponge (begin the night before)

2. 2

   First my comments, then the recipe.

3. 3

   The Sponge (begin the night before)

4. 4

   Place the ingredients in the pan of your bread machine and program for Manual or Dough.

5. 5

   Press Start.

6. 6

   After several minutes, or once the dough is fully mixed -- it'll look like thick pudding -- cancel the machine. [Leave sponge in the machine.]

7. 7

   The Next Day (or about 8 hours later) stir down the sponge. Continue to make the dough by adding the following

8. 8

   Program your machine for Manual or Dough, and press Start.

9. 9

   As the dough begins to mix it should form first a soft mass, then eventually a soft ball that is not too stiff, but not sticky, either.

10. 10

    Adjust with additional flour or water as necessary. (If the dough isn't coming together, stop the machine, and stir the dough with a rubber spatula to help the sponge and added ingredients combine.

11. 11

    Re-program the machine for Dough, and start it again.)

12. 12

    When the cycle is complete, remove the dough from the machine. (It can hang around for a bit -- you don't have to rush.) Cover with a tea towel and let rest for 30 minutes. (If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it.

13. 13

    When you're ready to work with it, deflate if necessary, and allow to warm slightly before proceeding.)

14. 14

    After its rest period, deflate the dough gently and form it into a round ball, Place the ball, seam-side down, on a cornmeal-dusted baking sheet.

15. 15

    Cover it lightly with a tea towel.

16. 16

    Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour.

17. 17

    Preheat the oven to 475�F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf.

18. 18

    If your dough deflates at this point, it means it rose too much.

19. 19

    Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack.

20. 20

    Lower the heat to 425�F (this reduction in heat mimics the "falling oven" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes.

21. 21

    Remove the bread from the oven, and cool it on a wire rack before slicing.

22. 22

    Store, cut side down, on a counter (do not cover).

23. 23

    You may use 2 tablespoons pumpernickel, the grain French bakers traditionally add to enhance a bread's keeping qualities, in place of the whole wheat flour in the initial sponge.

24. 24

    Add 1/4 cup initially, then take a look at the dough while it's in its second kneading cycle.

25. 25

    Your goal is to create a dough which is very wet and slack, but which will still hold its shape when formed into a freeform loaf.

26. 26

    Add additional water if it looks as though the dough can absorb it and still remain firm enough to be workable.

27. 27

    For a crisper crust, allow the loaf to cool in the oven.

28. 28

    When the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaf inside.

29. 29

    NOTES: We have just finished off our second loaf. It's wonderful!