Recipe by Chris
"A round loaf with a crisp crust--chewy, and great for sandwiches."
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bread machine yeast
1 3/4 cups
bread machine yeast
whole wheat flour
With apologies to Chris, I made this by hand (no bread machine). The starter was not liquid enough to "pour" as the recipe stated; I went ahead and used all the starter and made the bread using a little more WW flour than stated. I used a pan of water in the bottom of my oven instead of spraying the loaf with water, and the bread turned out very crusty, with a chewy interior. It does need more salt, because it is a little bland. I will tinker with this recipe, because it is worth trying again. Thanks for an adventure Chris!
Wow. What a gigantic pain. Make sure you have nothing at all to do for 24 straight hours, also please be sure that your house is the perfect temperature for dough to rise. I followed this recipe perfectly... although I did allow a bit more time than suggested to allow the dough to rise. I was baking this bread for a bread pudding recipe. The bread turned out very solid, although the inside was perfectly soft. My bread pudding recipe calls for crust removed, so thankfully I think I'll be okay!
I was going to write this recipe off as pretentious based on a quick scan of the ingredients- I mean spring water? In rustic bread? Then I thought about it and I realized that many people have trouble with breads because of the chlorine and flouride in their water. That said, I used filtered tap water and AP flour because that is what I had on hand. I follow the instructions and made a lovely biga and waited impatiently for 12 hours to use it. The dough came together beautifully. Without adding any additional flour it was slightly sticky, but I decided to see how it felt after the first rise. I cloaked it very lightly with flour before punching down and from that point on it was perfect. The extra rise helped the flavor develop and it baked into the most beautiful boule. I tossed 4 ice cubes into the bottom of my oven at the start of baking and the crust was chewy and crusty. I refrigerated the remaining biga and will be making another loaf tomorrow. Very nice recipe, Chris!......9/26/09 UPDATE: I just made another loaf using the reserved starter. This time I used 1 cup whole wheat, 1 cup AP flour and 1/2 cup rye. It is slightly denser, but still has a great crust and still came together almost effortlessly.
i dont use a bread machine because i think the fun is in the kneading and the eating and the punching down. anyway, i used regular yeast in the same amounts and followed it, replacing hand kneading with the same amount of bread machine time. the only problem with the bread is that it is missing some sort of flavor. i did add an extra half tsp of salt as per the previous reviews. and sprinkled a little on the top crust before baking. i am thinking of allowing the starter to stand for two more days and try it as a sourdough, because this recipe browns and bakes beautifully and the chewy texture and thick crust is what i pay the big bucks for in the stores.
I tinkered with this recipe a bit after reading the review. I added a little more salt and made two loaves with the starter. It was very tasty. Perfect crust and wonderfully chewy interior. I made it all by hand, don't have a bread maker.
This is one of the few breads I have found that gives the chewey texture I was looking for. Love it fresh, toasted, and used to make Panini sandwiches. I replace some of the bread flour with more whole wheat flour and a little gluten. I didn't have a bread machine at first so kneaded it all by hand. Glad to have a machine now!
AMAZING! I just started making Breads and this was the first one I tried that used a starter. I put it to the test! I made the starter and had it sit out for 12 hours to then have a change in plans and not make the bread that day. So, I froze it for about 4 days, let it thaw in the fridge for a day and a half. Then, I put the ingredients listed (plus another 3/4 tsp of salt) all in my bread machine with the dough setting on a delay start. So when I got home from work, the dough was ready to be formed on my pan. Also, a trick I learned to making crusty bread was that I left a pan with water in the oven through the whole process starting with the pre-heat. PERFECTO!
I just made this a couple days ago and was very pleased. The taste was exactly what I was looking for and the crust was crunchy and golden. Allow yourself plenty of time to make this bread. I turn my oven on for about 30 seconds before I put my dough in to rise and I also leave on the light. This is the recipe I had hoped to find for the last couple years! I will definitely be making this a lot!
* Percent Daily Values are based on a 2,000 calorie diet.
Rustic Country Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 7
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