{"id":907,"date":"2022-04-18T17:56:45","date_gmt":"2022-04-18T16:56:45","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=907"},"modified":"2022-04-18T17:56:45","modified_gmt":"2022-04-18T16:56:45","slug":"rustic-bread","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2022\/04\/18\/rustic-bread\/","title":{"rendered":"Rustic Bread"},"content":{"rendered":"\n<p>Bread is my favourite food and with water, I could live anywhere. I mainly bake sourdough with rye flour based starter. And never managed to get big open crumbs although I have watched many videos, I stick with the recipe I learned.<\/p>\n\n\n\n<p>This weekend I decided to try a <a href=\"https:\/\/www.youtube.com\/watch?v=BKZ-ninb4qw\">recipe<\/a> for a loaf that looked easy to get open crumbs. I am not sure if it is really rustic but it liked the video and it was easy to follow.<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500gr strong flour (13% protein)<\/li><li>400gr water<\/li><li>3gr dry yeast<\/li><li>7gr salt<\/li><\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In a bowl with the flour, make a well in the middle and add the water.<\/li><li>Add the yeast to the water and mix. Then mix everything for a bit<\/li><li>Add the salt and keep mixing until everything is fully combined.<\/li><li>Let it rest for 1h. Cover it with a shower cap and towel. <\/li><li>Fold the dough from the corners several times. Wet your hand with water so the dough doesnt stick too much. Let it rest for another 1h.<\/li><li>Pre-heat oven at 250C<\/li><li>This is the &#8220;difficult&#8221; part. In your work surface add flour, and pour your dough over it. Spread the dough in a rectangle. From the top side, start &#8220;wrapping&#8221; the dough. Then wrap the dough from one side until you have kind of a small square.<\/li><li>Flat a bit the dough, and wrap it again starting from the top seam. Then again, fold it from one side. With your hand try to give a rounded form to the dough.<\/li><li>Move the dough to a lightly floured tray with baking paper. Rest for 15 minutes<\/li><li>Again, flour your surface, pour the dough, form a square and then fold again starting from the top seam. Pinch the sides and main seam to it looks &#8220;locked&#8221;.<\/li><li>Move to the tray again and rest for 5 minutes.<\/li><li>Score your dough with a razor<\/li><li>Bake for 20 minutes at 250C and 30 minutes at 220C (or as much brown you want)<\/li><li>Let it cool down and enjoy!<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"930\" height=\"706\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/04\/image-1.png\" alt=\"\" class=\"wp-image-908\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/04\/image-1.png 930w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/04\/image-1-300x228.png 300w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/04\/image-1-768x583.png 768w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Unfortunately, the open crumb wasnt as good as in the video so a bit disappointed. So not really sure what I did wrong. At some point I will try again.<\/p>\n\n\n\n<p>Taste wise, it is different from my sourdough loaf. I think I should have left it in the oven a bit longer.<\/p>\n\n\n\n<p>In general it is a good bread, if one day I forgot to have my sourdough ready, I can have a fresh baked loaf in around 3h.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bread is my favourite food and with water, I could live anywhere. I mainly bake sourdough with rye flour based starter. And never managed to get big open crumbs although I have watched many videos, I stick with the recipe I learned. This weekend I decided to try a recipe for a loaf that looked &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2022\/04\/18\/rustic-bread\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rustic Bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-907","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=907"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/907\/revisions"}],"predecessor-version":[{"id":909,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/907\/revisions\/909"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}