Everyday rustic bread
This is the bread that you make once from scratch, and then it builds on itself every day after that.
Equipment
- Kitchen stand mixer (optional)
- Measure
- Bowl
Ingredients
Starter dough with yeast
- 1 cup water
- 1/2 tsp Yeast
- 2 tsp unheated honey
- 1 cup wholemeal flour
Starter dough without yeast
- 1 cup water
- 1 cup wholemeal flour
- 2 tsp unheated honey
Dough
- 1 starter dough
- 2,5 cup water
- 4 cup Flour
- 3 tsp salt
Instructions
Day 1
- If you need to start a starter from scratch you need to mix all of the starter ingrediensces. NOTE: Its important that your honey has not been heated. This would kill all of the natural yeasts that are in there, and they are the ones we are looking to activate. Stir them together and leave them on your kitchen table for 2-3 days. This way they slowly develop into a great starter. If you dont have any yeast, leave them for 4-5 days
Day 3 (With yeast) OR day 5 (without yeast)
- Add your starter dough to a mixer. Add all the remaining ingrediences while stiring the mixer. Mix the dough for about 25 minutes, until you see the gluten strings in the dough. Leave the dough overnight to raise. This needs to be in a cold place, like your fridge, or similar.
Day 4 (with yeast) OR day 6 (without yeast)
- Add a bread stone to your oven. ad heat it slowly to the maximum capasity of the over (about 270C or about 500F)
- Take about 2/3 of your dough and leave it on a think layer of flour on your table.
- Fold the bread lightly over itself to create a bread shape.
- Turn down the oven to about 250c or 480F.
- Gently lift your dough onto the bread stone.
- Bake for 20-25 minutes, but keep an eye on it, as this can be very quick at these temperatures.
- Leave to cool for about 20 minutes.
Repeat
- Take the last 1/3 of dough and this now becomes your starter dough. Repeat day 3 to prepare tomorrows bread to keep on making bread day after day.