Easy Rustic Loaf Bread

Makes: 1 Loaf | Prep Time: 15 min + Proofing | Cook Time: 70 min

Ingredients

• 3 cups (420g) Better Batter Bread Flour
• 1½ cups (340-354g) Warm water at 110-115°F
  • + 1 Tbs water at a time as needed (up to 80 extra grams)
• ¼ cup (56g) Oil
• 3 Tbsp (35g) Sugar
• 1½ tsp (9g) Salt
• 1 packet Instant Yeast or Rapid Rise Yeast (7g)

Instructions

MIXING

• By Hand: Place bread flour, warm water, oil, sugar, salt, and yeast into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing. If mixture is too dry, add remaining water, one tablespoon at a time until the bread dough texture is reached.
• Stand Mixer: Place bread flour, warm water, oil, sugar, salt, and yeast into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.  If mixture is too dry, add remaining water, one tablespoon at a time until the bread dough texture is reached.

 

1ST PROOF

Cover the bowl with plastic wrap.  Let the dough rest and hydrate for about 45-60 minutes at room temperature, or until dough has doubled in size.  A colder environmental proofing area can take up to 90+ minutes.

 

Remove. After rising, remove the dough from the bowl and shape.

 

 

SHAPE

Lightly flour a rolling surface. Knead dough lightly a few times. Form dough into a round ball.

 

Coat a smooth cloth or tea towel with a little extra flour and use it to line an 8” bowl, casserole dish, or baker’s cloche.

 

Place the dough ball into the prepared container and fold the loose edges of the towel over the top to cover the dough.

 

2ND PROOF (choose one)

• Quick Proof:
  • Place dough in a warm area (90°F) for 45–60 minutes or until doubled in size.
  • Preheat your oven to 475°F with a baking sheet inside.
• Slow Proof:
  • Place the covered dough in the fridge for at least 8 hours and up to 24 hours.
  • When ready to bake, remove from fridge, uncover, and let rest at room temperature for 30-60 minutes.
  • Preheat oven to 450-475°F with a baking sheet inside.

 

BAKE & COOL

Take baking sheet out of the oven. Gently remove the dough from the bowl or cloth and place onto the hot baking sheet.

Use a sharp knife to slash the surface of the dough about ½ inch deep.

Bake at 450-475°F for 25 minutes. Then reduce the temperature to 350°F and bake for another 45 minutes, or until golden brown.

Turn the loaf onto a rack and allow to cool completely (1–2 hours) before slicing or serving.

Store tightly covered.