Rustic Bread Loaf

This recipe is based on the basic no-knead bread from Jim Lahey and shaping techniques borrowed from sourdough master Chad Robertson’s Tartine Bread, as well as a tip or two I picked up along the way.

Note that the following recipe has a LOT in common with the one I use to make sourdough bread. This recipe is slightly easier, and it doesn’t require having (or making) a sourdough starter so you can get baking right away.

The process I’ve outlined below fits well into my usual schedule (i.e., time to tend to things in the morning and evening). I usually rely on my proofing box which helps control the temperature during the longish first rise.

NOTE: Although you can bake bread successfully without any special equipment, you'll find that a few tools 
come in very handy. You can  read about the stuff I use here.

Okay, now let’s get down to the business of baking bread!

Recipe and Instructions

Makes one round loaf (“boule”)

Total time: roughly 24 hours

Bread Dough

335 grams of cool water

350 grams high-gluten flour (bread or Manitoba flour works well)

100 grams all purpose (AP) flour

50 grams whole wheat flour

10 grams table salt (about 2 teaspoon)

Heaping 1/4 teaspoon dry active yeast

Note: The weights above are based on flour we get here in Italy. You may need to adjust the hydration (the ratio of water to total flour by weight) to get it right. You’re looking for a dough that is almost too wet to shape after the first rise. (Drier is better when first starting out.) Start with these weights and adjust as needed.

Dusting Mixture for Loaves

You’ll be grateful if you have a dusting mixture that you can use to ensure that the dough doesn’t stick when being transferred from the bannetons to the baking pot. It’s simple to make: equal parts rice flour and whole wheat flour. Keep a supply of this in an airtight plastic container – it’s very handy.

Day 1: Morning – Assemble the Dough

In a medium to large bowl, whisk together the flour, yeast and salt.

Slowly add the water.  Mix thoroughly with your hands until all the flour is incorporated.  The dough will be pretty wet and sticky.  Wipe off your hands, and use a rubber spatula to scrape all the dough off the side of the bowl (this helps with clean up later).

Cover the bowel with a dishtowel or dinner plate, and let the dough rest for 30 min.

Now it’s time for the bulk fermentation.  Place your dough in a quiet place. The temperature should be in the about 70F / 21C or so. You’ll want the dough to rise until doubled, which will probably take about 8 hours. (The time it takes for your dough to double in volume is inversely related to the temperature.)

Note: If possible, it’s good to “turn” the dough a couple of times during the first few hours of the bulk fermentation.  If you can’t do that, no worries – I’ve gotten good results with no turning at all.  The “turning” uses the action of the yeast rather than kneading, which is an advantage because the dough can be very wet (and therefore difficult to knead).  To turn the dough, run your hand under water (so the dough doesn’t stick to you), reach along the side of the container, and “scoop” the dough up and then over itself.  Rotate the bowl, and repeat once or twice more.

Day 1: Evening – Complete Bulk Fermentation and Shape the Loaves

Now comes the fun part, and it takes a little practice. You’re going to shape that lovely dough of yours into a nice round “boule” and then put it into a banneton (a bowl will work too) for its final rise.

This process is hard to describe in words, but I’ll try.  Read through these instructions, then take a look at the two videos I’ve included. These were the two videos that strongly infuenced my approach to shaping dough.

Here we go!

First Shaping

Clear off your work surface, and carefully scrape all the dough from the container onto the UNFLOURED surface.  Use a rubber spatula or dough scraper to remove the dough all at once.  (The dough is your friend here; it will tend to stay in one piece.)

You now have a gigantic blob of wet dough on your counter. Sprinkle the top of it with some flour – a generous dusting – then pat it so the flour sticks to the dough.

Using your bench knife and hand, flip the dough over.  This will be a little challenging because the dough is relatively wet, but it will all come up in one piece.  You don’t have to totally lift the dough off the surface; just enough to roll it flour side down.

Now your dough is wet on the top, and the side you’ve just floured is against your counter top.

You’re ready to do the first shaping.  Using the bench knife and your hand, fold the dough up onto the middle.  The idea here is that the bottom (with the flour) becomes the outside of the loaf.  You want to make as few moves as possible while creating a bit of surface tension.  You will only need the scraper for the first fold or so; you can use your hands after that.

Make the folds with one hand, and use the other to gently pinch the folds together at the top of the loaf.  You may feel the need to flour your hands so the dough doesn’t stick to you, but try to avoid adding any more flour to the dough.

You will see that the dough is starting to look a bit more like a loaf.  When it’s standing up a bit, gently cup your hands on the sides and rotate once or twice to make the loaf round.

Invert the bowl from which you just scraped the dough, cover the dough, and let rest for 30 minutes.

Final Shaping

Now that your dough has rested a bit, you’re ready to do the final shaping. This is kind of exciting because it’s the last time you’ll touch the dough – after this, the next time you’ll touch it, it will be a loaf of bread!

Place a (napless) dishtowel in the banneton (or bowl), and dust it generously with the 50/50 mix of rice flour and regular flour. Set the banneton aside.

Remove the bowl covering the dough.  You will see that the dough has probably relaxed quite a bit.  Make sure that you have a work space that is free of flour.

First, take the side of the dough that is closest to you, lift it slightly, and fold it away from you and onto itself.  Rotate the dough 90 degrees and repeat, lifting the side next to you enough to stretch out the dough, and then folding it away from you and onto itself.  Rotate once more, and repeat. At this point, you will again have something that is roughly loaf shaped, with only three moves.

The last step is to create as much surface tension as possible.  Move the loaf to a part of the work surface that has little or no flour on it, and about a foot from the edge of the surface (e.g., counter top) closest to you.  Lightly dust your hands with flour, and cup the loaf on the side opposite you (i.e., the “pinky” side of each of your hands will be against the work surface, and the dough will be in the palms of your hands).

Now pull the loaf toward you, rotating the loaf slightly as you do so.  The front side of the loaf (side opposite of your hands and closest to you) will stick slightly to the surface, fold under the loaf, and create the surface tension you want.  Rotate the loaf, move it away from you, and repeat twice more.  If bubbles rise to the surface, gently pinch them to deflate.  You want to create some good surface tension but not tear the dough.

Your loaf will look really beautiful at this point.  Sprinkle some of the rice flour / flour mixture on the top of the loaf, carefully lift it up, and then FLIP IT OVER into the banneton with the dusted dishtowel in it.  Gently fold the towel over to cover the loaf, and place in the fridge.

Let your loaf sit in the fridge overnight (for at least 12 hours), and congratulate yourself on the progress so far.

Here are the videos that show how the process works. They will give you an idea of the general technique. The instructions above assume a rough shaping followed by a final shaping, as shown in the first video. But the second video does a really nice job of showing you how to do the second shaping (i.e., making the dough into a tight ball with a good, solid skin).

Day 2: Morning – Baking

About 30 minutes before baking, take your loaf out of the fridge.  Put your cast iron pot (with lid) into the oven and pre-heat at 475F / 250C.  Adjust the rack so you have enough room to safely remove the top of pot weasily.

Once your oven is to temperature, put a trivet or heavy towel on the counter.  (You’ll be putting the extremely hot pot on the counter.) Leave room to the right side for your loaf (or to the left if you’re left handed).

Get the banneton ready by opening the dishtowel. You’ll be transferring the dough from the banneton the hot pot in a moment!

Very carefully remove the pot from the hot oven and place on the trivet.  Carefully remove the top and return it temporarily to the oven. Pick up the banneton, holding onto the dishtowel. In one confident move, flip the dough into the heated pot. The side of the loaf that was down in the bowl is now the top of your loaf.

Tip: This flipping thing is a little tricky, but don’t overthink it. You
don’t want the loaf to drop any farther than is necessary, but ideally
you want it to land in the middle of the pot oven rather than against one
of the sides.  This may take some practice; if the loaf ends up against
the side of the pot, I’d suggest you leave it rather than trying to monkey
around too much.

Using a lame or a very sharp knife, slash the top of the loaf.  This is easy if you’re using the combo pot noted in the equipment section. If you’re using a Dutch oven, be very careful to not burn yourself while making the slashes.

Carefully (i.e., with the oven mitts) retrieve the top of the pot, put it into place, and put the pot back in the oven. REDUCE THE TEMPERATURE of the oven to 400F / 205C.

After 15 minutes, remove the lid of the pot.

Let the loaf bake for at least another 40 minutes, and probably more like 50 minutes (for a total baking time of 60 to 70 minutes).

You may want to rotate the loaf for more even baking about half-way through the process.

Your loaf is done when it’s attained a dark chestnut color, and when its internal temperature is about 200 to 210F (about 100C). You can use a thermometer to check the temperature; turn the loaf on its side and insert the thermometer in the bottom of the loaf.

When your loaf is done, remove the pot from the oven.  Use a wooden spoon or spatula to get your masterpiece out of the pot without burning yourself and transfer to a cooling rack.  (Listen carefully because after just a minute or so, you will hear the bread “sing” as it cools.)

Wait a good hour at least before slicing into the loaf. Enjoy… you deserve it!