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🍳 Crusty Rustic Bread with Long Rising Time

180 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. The evening before, mix 150 grams of wheat flour and 150 grams of wholemeal flour in a large bowl.
  2. 2. Crumble the yeast over the flour mixture.
  3. 3. Pour in 200 milliliters of lukewarm water.
  4. 4. Knead the dough for 5 minutes using a hand mixer with dough hooks on low speed until smooth.
  5. 5. Take the dough out of the bowl and place it on a lightly floured work surface.
  6. 6. Knead the dough by hand for another 5 minutes.
  7. 7. Shape the dough into a smooth ball.
  8. 8. Lightly grease a clean bowl with oil.
  9. 9. Place the dough ball into the bowl and turn it once so it is coated in oil.
  10. 10. Cover the bowl with cling film.
  11. 11. Let the dough rise for approx. 1 hour at room temperature.
  12. 12. Press the risen dough once briefly with your flat hand to release the air.
  13. 13. Cover the bowl again.
  14. 14. Place the bowl in the refrigerator for 12 hours.
  15. 15. Take the dough out of the fridge the next day.
  16. 16. Divide the dough into approx. 8 equal pieces.
  17. 17. Place the dough pieces on a floured kitchen towel.
  18. 18. Cover the dough pieces with the towel.
  19. 19. Let the dough temper at room temperature for 40 minutes.
  20. 20. Put the remaining flour (except for approx. 20 grams) and 1 teaspoon of salt into a clean bowl.
  21. 21. Stir the flour and salt together briefly.
  22. 22. Add the tempered pre-dough, malt extract, and 200 milliliters of lukewarm water to the flour mixture.
  23. 23. Knead everything for 5 minutes using the hand mixer's dough hooks on low speed.
  24. 24. Take the dough out and place it on the floured work surface.
  25. 25. Knead the dough by hand for another 5 minutes.
  26. 26. Shape the dough into a ball again.
  27. 27. Place the dough ball into the previously oiled bowl.
  28. 28. Turn the dough once in the bowl so it is covered in oil.
  29. 29. Cover the bowl with cling film.
  30. 30. Let the dough rise for approx. 1 hour and 40 minutes until its volume has doubled.
  31. 31. Gently cut the risen dough in half to deflate it as little as possible.
  32. 32. Shape the two halves into two round loaves.
  33. 33. Place the loaves on two large pieces of baking paper.
  34. 34. Cover the loaves with a towel.
  35. 35. Let the loaves rise until their volume has increased by one and a half times.
  36. 36. Preheat the oven 4 minutes before baking to 250 °C (Fan: 220 °C, Gas: highest setting).
  37. 37. Place the baking tray on the lowest rack to heat it up as well.
  38. 38. Carefully lift the baking paper pieces with the loaves from the table.
  39. 39. Place the loaves, along with the paper, onto the hot baking tray.
  40. 40. Pour approx. 100 milliliters of water directly onto the oven floor.
  41. 41. Close the oven door immediately.
  42. 42. Bake the breads for 15 minutes at the set temperature.
  43. 43. Reduce the oven temperature after 15 minutes to 180 °C (Fan: 160 °C, Gas: Level 2-3).
  44. 44. Bake the breads for another 20 to 25 minutes.
  45. 45. Take the breads out of the oven.
  46. 46. Place the breads on a wire cooling rack.
  47. 47. Let the breads cool down completely.

Nutrition per serving