Fresh from the oven – Rustic loaf

After I joined the Daring Kitchen I had a browse through their forums and discovered a post about a new bread baking group being set up by Brooke. I decided to join as I bake the majority of my own bread and I am keen to try new recipes and learn from others. I did wonder if joining 3 groups on the same days was a bit much but I’m going to do my best. This next month is a busy one for me with weddings and holidays so I may not participate in all 3 but plan to try to complete at least 2 but we’ll see.

So we decided on a name for our bread baking group – Fresh from the oven – and then on the 1st of June our first challenge was announced.
This month’s challenge is hosted by Brianna.She has chosen a Rustic Bread from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes.

The recipe can be found here.

This is a good, basic recipe that introduces a simple preferment, minimalist ingredients, and lets us practice our shaping techniques.

I kept putting off baking this bread and only completed the challenge on Friday. I have baked breads before that involve a prefermenting stage (see here) and as before I found it hard to get organised in to making the initial preferment the night before I have time to make this bread. Even after this 16 hour rise time the recipe is not a quick one. After making the final dough you need to leave it to rise for 2 1/2 hours and then after shaping for about 1 1/2 hours. I also found the dough quiet wet and difficult to work with and the final loaf did not rise as much as I would have liked (it seemed to be spreading outwards but not upwards). The final bread though did taste delicious.


7 thoughts on “Fresh from the oven – Rustic loaf

  1. Looks interesting. I think sponge/preferment methods are quiet wet from what I've tried – some more than others. You get used to it bit by bit I think. Looks like a tasty loaf tho 🙂

  2. The bread was good, wasn't it? Your loaf looks fantastic! I'm impressed that you did the Bakewell tart as well. I had to take a leave of absence from DB due to my crazy life. So glad yours turned out great though.

  3. I found the dough pretty wet too, even in low humidity Arizona! Your bread looks really good & I'm sure it tasted great as well.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s