Easiest Rustic Bread Ever
- Replies 15
I make this bread at least once a week.
Recipe is by recipe tineats.
Photos Are mine
I know there was a thread on a sour dough bread recipe and a few people couldn't follow the recipe, so I'm adding this really simple recipe yet Amazing I taste and texture.
Notes :
1. If you don't have a Dutch oven and heavy based oven pan and lid will work.
Kmart has the perfect dutch oven for $30 worth getting one because I guarantee if you make this once you will make it often.
2 This is the bread flour I use from Coles or Woolworth , I also use it for pizza's
Recipe is by recipe tineats.
Photos Are mine
I know there was a thread on a sour dough bread recipe and a few people couldn't follow the recipe, so I'm adding this really simple recipe yet Amazing I taste and texture.
Ingredients
- 3 cups (450g) flour , bread or plain (Note 1)
- 2 tsp instant or rapid rise yeast
- 1 1/2 tsp cooking salt , NOT table salt
- 1 1/2 cups (375 ml) very warm tap water , NOT boiling
DOUGH SHAPING
- 1 1/2 tbsp flour , for dusting
Instructions
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
- Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, If after 1 hour it doesn’t seem to be rising, move it somewhere warmer .
- Preheat oven – Put dutch oven in oven with lid on . Preheat to 230°C or 220° fan-forced 30 minutes prior to baking.
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing
Notes :
1. If you don't have a Dutch oven and heavy based oven pan and lid will work.
Kmart has the perfect dutch oven for $30 worth getting one because I guarantee if you make this once you will make it often.
2 This is the bread flour I use from Coles or Woolworth , I also use it for pizza's
Attachments
Last edited:
.png){kind=icon}
