Rustic Farmer’s Bread

• Baking & Spices

  • 3 cup Flour
  • 1 1/2 tsp Salt

• Dairy

  • 1/3 cup Whole or 2% milk

• Liquids

  • 1 2/3 cup Water

• Other

  • ½ teaspoons instant (rapid-rise yeast

Found on letthebakingbeginblog.com

Ingredients

• 1 cup all-purpose flour
• ⅛ teaspoon instant (rapid-rise) yeast
• 1 cup water, room temperature
• 2 cups all-purpose flour
• 1½ teaspoons salt
• ½ teaspoons instant (rapid-rise) yeast
• ⅔-1 cup water, room temperature
• ⅓ cup whole or 2% milk, room temperature

Directions

• Toss flour, yeast and water in a bowl of a mixer and stir together until it comes together. Cover the bowl and let sit at room temperature in a draft free place (room temperature) 8 to 24 hours.
• Add flour, salt, yeast, water (start with ⅔ cup water and add ⅓ cup more if the dough is not runny) & milk to the risen sponge and fit the mixer with the paddle attachment. Combine everything on low speed, then continue mixing for a minute or two. When he dough has come together nicely, change to the hook attachment and knead the dough for about 20-30 minutes. As soon as the dough looks smooth and doesn’t stick to the sides of the mixer stop (this might take longer or shorter depending on your flour).
• Cover the bowl with a clean kitchen towel or with plastic wrap and let rise for 1 to 2 hours (depends on how warm the room is) until doubled in size.
• Spray your working surface with non stick spray or spread 1-2 tablespoons oil.
• ‘Pour’ the dough out onto working surface, then with a greased spatula fold the right side of the dough onto itself, then the left side, then side closer to your onto itself, then the side away from you onto itself. Repeat the folding 4 sides one more time. Leave the dough on the counter to rise for 30 minutes, covered with paper or cloth towel.
• If working with only one batch, then split the dough in two (I tripled the recipe, so I had 6). Spread it out into a 10x6 rectangle, then roll it jelly roll style into a log. Press down with your fingers all over to flatten it.
• About 1 hour before baking, turn oven to 450F and set the rack to the lower half of the oven. If you have a pizza stone or something similar set it on the rack and allow to preheat.
• Let the dough rise for 30 minutes, covered. Sprinkle the dough with flour (optional).
• Sprinkle the loaf with a spray bottle and put it in the oven on the stone.
• Bake for 15 minutes, and once the top is somewhat golden, unpeel the foil and put the bread bottom side up and bake for another 10-15 minutes. Allow the bread to cool completely before cutting, about 1 hour.
• This bread can be stored at room temperature, wrapped in plastic or put in a zip-lock bag, for up to 3 days, or refrigerated for up to 1 month if double wrapped in plastic and then 1 layer of foil.
• To re-crisp the bread, put it in a 450 oven for 5-7 minutes.