Classic rustic bread

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   To begin with, in the evening you need to prepare the dough, for this we dilute 1 g of yeast in water (150 g), sift 1st grade flour (250), add water and knead the dough.

2. STEP 2

   

   The dough turns out quite thick. Cover the bowl with the dough with film and leave at room temperature overnight or for 10-12 hours. In the morning, when our dough has arrived, knead the dough.

3. STEP 3

   

   Sift the remaining flour, rub 3 g of yeast into the flour,

4. STEP 4

   

   add salt and water and knead the dough.

5. STEP 5

   

   You don’t need to knead for a long time, just mix everything with a spoon until smooth.

6. STEP 6

   

   Now add the dough.

7. STEP 7

   

   Using a mixer with spiral attachments, start kneading the dough.

8. STEP 8

   

   knead for 10-15 minutes. After just 5 minutes it will be noticeable how much the dough has changed, it will become smooth in appearance and will gradually begin to peel away from the walls of the bowl.

9. STEP 9

   

   Just don’t forget to grease the mixer attachments with vegetable oil before kneading! The dough turns out very sticky, I would even say bordering on liquid.

10. STEP 10

    

    If you knead by hand, add a little flour and while kneading the dough, grease your hands with vegetable oil.

11. STEP 11

    

    Place the finished dough on a table sprinkled with flour and roll it into a ball (this is not necessary, you can leave it to rise as is). This is not very convenient to do, since the dough is very sticky, so help yourself with flour. Place the dough in a greased bowl and leave in a warm place to rise.

12. STEP 12

    

    After 40 minutes or when the dough

13. STEP 13

    

    will increase 2 times, do a knead.

14. STEP 14

    

    To do this, I put the dough on the work surface, flatten it a little, and fold it (as in the photo).

15. STEP 15

    

    But you can do as you are used to. And again we leave the dough for the hike.

16. STEP 16

    

    When the dough has risen a second time. Knead it, divide it into 2 equal parts and roll it into balls. Place them on the prepared baking sheet and let them rise; they should increase noticeably.

17. STEP 17

    

    Before baking, make cuts on each bun if desired (only with a very sharp knife). Bake at 220C for 15 minutes with steam (place a deep deco with boiling water on the bottom of the oven), after 15 minutes reduce the temperature to 170C and bake for another 15-20 minutes without steam.

Comments on the recipe

Shura

23.11.2023

5

Yes, in the village they always baked bread from mixed types of flour, the recipe is very similar to the folk one, all the ratios are taken into account, the shape is also exactly the same - round bread, excellent and tasty, with the addition of rye flour, the bread does not dry out for a long time and remains soft, interesting in a slow cooker will it work?

Irisha

23.11.2023

4.9

Shura, the bread turns out very tasty, I especially like it because it contains so little yeast! And when it bakes, such an aroma emanates from it, it’s simply beyond words. But I don’t know about the multicooker, I’ll probably have to ask Yulia about that

Aphelia

23.11.2023

4.5

What type of yeast?