How To Make Your Own Rustic Bread (GIFs)
For all the amateur bakers out there, bread is an easy (and delicious) recipe to start with. You only need a few ingredients, and there's not much you can do to mess it up. If you're ready to make some bread, but hate kneading, this is the perfect recipe for you: this rustic bread requires no kneading at all. Are you bready?
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What you will need
This rustic bread is simple to make and it requires no kneading! This recipe makes two loaves of bread. To make it you'll need the following:
- 1000 g all purpose flour
- 780 ml water
- 20 g salt
- 1 g instant yeast
- mixing bowl
- 4 qt Dutch oven
- 2 X plastic containers
- 2 X proofing baskets
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Step 1
Add the flour, salt and yeast to a mixing bowl. Mix it until all the ingredients are combined well.
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Step 2
Add the water to the dry ingredients.
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Step 3
Use your hand to mix all the ingredients together.
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Step 4
Mix until the dough has reached a sticky texture.
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Step 5
Cover the dough and let it rest for 20 minutes.
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Step 6
After 20 minutes, fold the dough on itself. Do this by reaching under the dough and folding it onto the top 5 times, making sure that all sides of the dough have been folded. Then cover the dough and let it rest for another 20 minutes.
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Step 7
Fold the dough a second time, trying to trap air inside the folds. Cover again and leave for 20 minutes.
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Step 8
Fold the dough a third time. You should notice the texture of the dough becoming smoother. After folding the dough 5 times, cover it again and leave it for another 20 minutes.
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Step 9
Finally, fold the dough a fourth time. The dough should be very smooth by now. After folding the dough five times, cover it and leave it for 12 hours at room temperature.
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Step 10
After 12 hours, your dough should have risen and become bubbly. Now, take a handful of flour and sprinkle it around the edge of the container. This will help you get the sticky dough out of the container easily.
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Step 11
Begin to remove the dough by detaching the it from the sides of the container and scooping the edges toward the middle. Once the sides of the dough are not sticking to the container, transfer the dough to a floured surface.
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Step 12
Separate the dough into two equal halves.
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Step 13
Start stretching one ball of dough by gently stretching out edges before placing them on top of themselves. This process is similar to folding, and the aim is to catch air under the folds.
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Step 14
Stretch the second ball of dough. After stretching, both pieces of dough should be formed into rough balls.
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Step 15
Take your proofing baskets and line them with flour. Then place each ball of dough inside the proofing basket seam-side down. This means the pieces that you stretched will not be able to be seen.
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Step 16
Place each proofing bowl inside a plastic bag and seal the bag, so no air can escape. Leave the two balls of dough like this for 50 minutes at room temperature. Meanwhile, preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius) with the Dutch oven inside.
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Step 17
After 50 minutes, test the dough to check that it is properly proofed. If it bounces back like this, it is ready to bake. Put the second ball of dough in the fridge to slow down its proofing.
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Step 18
Tip the first bowl of dough on the floured surface upside down, then transfer the dough to the Dutch oven (which will be warm now). The floured underside of the dough should be facing upwards now. Replace the Dutch oven's lid and cook in the oven for 30 minutes. Then take the lid off and bake the dough for another 10 minutes.
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Step 19
After 40 minutes of baking, your first loaf of bread should look something like this. Take it out of the Dutch oven and place on a cooling rack.
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Step 20
Side note, there is meant to be flour left on the loaf. This adds to its taste!
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Step 21
Take your second bowl of dough out of the fridge and take its plastic wrapping off. With the dough still in the bowl, sprinkle some flour over the top. Then turn the bowl upside down and transfer the dough to a floured surface. This dough shouldn't have any flour on it's top (which was previously the bottom when it was inside the bowl). With your hand or a cooking brush, dust as much of the flour off the dough as you can. The gently brush the surface with a layer of water.
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Step 22
Transfer the dough to the Dutch oven (which will be very hot by this point) with the floured side on the bottom. Spray it generously with water. If you don't have a spray bottle, use your cooking brush or your hand to wet the top of the dough. Place the lid on the Dutch oven and bake the dough for 30 minutes with the lid on, and 10 minutes with the lid off.
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Step 23
This is what your second loaf of bread should look like.
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Step 24
The next and final step is to eat your delicious loaves of bread. Enjoy!
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