Recipe: Rustic Bread

recipelink.com Chat Room Recipe Swap - 2001-07-29
From: recipelink.com

Rustic Bread
From: Bob Y.
Newsgroups: alt.bread.recipes
Date: 11-17-98

1/4 cup starter*
1/4 cup warm water
1 1/2 tsp active dry yeast
1 1/2 to 2 cups all-purpose or bread flour
1/2 Tbsp granular lecithin
1/2 Tbsp vital wheat gluten
1/4 tsp diastatic malt powder
3/4 tsp salt
pinch of sugar

Combine water, sugar and yeast. Allow to stand 10 minutes to proof yeast. Add starter, 1 1/4 cups flour and remaining dry ingredients. Mix by hand or machine, adding additional flour until a ball forms. Knead until smooth and elastic (dough springs back when poked). Dough should be slightly moist, but not sloppy wet. Shape into ball, put into a greased bowl, cover and let rise until doubled in bulk.

Punch down and form into a baguette (long loaf), batard (oval loaf), or boulle (round loaf). Let rise until almost doubled. Slash top and bake at 375F for 25-30 minutes. Loaf is done when it sounds hollow when tapped on the bottom. This will also make two 8-inch sandwich loaves (356F, 20 - 25 minutes). Cool before using.

* The starter I am using is not a true sourdough starter. It is more of a long-term sponge made with active dry yeast.

1 cup water
1 cup all-purpose flour
1 tsp active dry yeast.

Combine all ingredients and let stand at room temperature (or slightly warmer) for 10 - 12 hours (overnight is good). For initial use, just pour off 1/4 cup. Cover the jar lightly (plastic wrap secured with a rubber band works well), and refrigerate until ready to use again.

For subsequent uses, let it stand a room temperature for about an hour. Mix together 1/4 cup water and 1/4 cup flour. Add it to starter. There should be some activity (bubbling) in about 1/2 hour. Pour off desired amount and return to refrigerator.