Rustic Country Loaf
A good country loaf doesn't need fancy equipment or hours of manual labor. It needs patience and a steady hand when moving the dough from counter to pot.
Patience is your primary ingredient.
The long, slow rise at room temperature is what builds the deep, toasted flavor. Don't rush the ferment or you'll lose the open crumb.
- Large mixing bowl
- Dutch oven with lid
- Parchment paper
- Kitchen scale
- Razor blade or sharp knife
What goes in.
- 500gBread flour
- 375gWarm water
- 10gFine sea salt
- 3gInstant dry yeast
High Heat and Humidity
Baking inside a preheated, covered Dutch oven traps the moisture evaporating from the dough, keeping the crust soft long enough for the bread to expand fully before it sets.
The method.
Mix the dough
Whisk the flour, salt, and yeast together in a bowl. Pour in the water and stir until no dry streaks remain. The dough will look like a sticky, unorganized mess; that is correct.
Bulk fermentation
Cover the bowl with a damp cloth. Let it sit on the counter for 12 to 16 hours. It is ready when the surface is bubbly and the volume has at least doubled.
Shape and rest
Turn the dough onto a floured surface. Fold the edges into the center to form a round ball. Flip it so the seam is down and let it rest on parchment paper for 45 minutes.
Preheat
Place your empty Dutch oven in the oven and heat it to 450°F (230°C). Let it get searing hot for at least 30 minutes.
Score and bake
Lift the dough into the pot using the parchment paper. Cut a 1/2-inch deep slash across the top. Cover and bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes until the crust is a deep, dark brown.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds into the dough during the initial mixing stage.
Rosemary Garlic
Fold in two tablespoons of chopped fresh rosemary and three cloves of minced garlic just before shaping.
When it doesn't go to plan.
Use a kitchen scale; measuring flour by volume leads to inconsistent dough hydration.
If the dough sticks to your hands, wet them slightly with water before handling.
Cool the loaf on a wire rack for at least an hour before slicing, or the inside will turn gummy.
The ones that keep coming up.
How do I know if the loaf is fully baked?
The bottom should sound hollow when tapped, and the color should be a dark, toasted mahogany.
Can I use all-purpose flour?
You can, though the loaf will be slightly denser and have less chew than one made with high-protein bread flour.
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