Simple Rustic Bread Loaf

Some Tools, Tips & Resources For You

Not crucial if you can’t find any, but adds a nice earthiness and rusticity to your breads.

The shape and look of your bread depends on these baskets. With or without the linen, your call!

Brings a nice softness to the bread after the bake and a touch of sweetness.

Need we say more? The only way to get a great crumb and crust at home.

A great way to get steam inside you oven for those nice bubbles and crust on your bread.

Sometimes your bread gets torched on the bottom? Elevate them with the silicone bracelets!

500 g Bread or AP flour (be adventurous!)

350 g water (room temp or slightly above)

16 g salt

1 g active dry yeast

Procedure:

Mix dry ingredients and whisk, slowly add your water and mix in container. Knead on countertop for 2-3 minutes. Cover and proof for 10-12 hours at room temp.
Remove proofed dough and perform fold/ shape/ ball. Let rest for 30 minutes.
Fold dough ball again and place seams side up into banneton basket. Cover loosely and put into fridge for 10-12 hours.
Pre-heat baking steel at 450 degrees for 1 hour with lava rocks in pie pan on bottom of oven. Remove dough from fridge at this time.
Place dough out of basket onto parchment paper. Using your Lame/knife gently slice bread.
Open oven and pour/spray 1-1.5 cups of cold water on hot lava rocks. Launch bread onto steel and close oven. (*Steam burns so be careful!)
After 20 minutes, open oven and place the bread on top of 3 Baking Steel bracelets.
Cook for additional 15-20 minutes or until desired color is reached.
Remove and cool bread on top of bracelets as too not steam the underside fo the bread. Let cool completely (2hrs+) before slicing.