Category Archives: Rustic

We Have A Winner, Winner, Chicken Dinner

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Sorry, no chicken or dinner here,

FB posted this Rustic No Knead Rosemary Garlic Bread by Jacques Pepin. I made a few changes to the method (as if I know more than M. Pepin.)

I followed the ingredients as published and the bread was fantastic, but next time I will increase the amount of garlic. All changes have been incorporated in the recipe below.

I did a stretch and fold before shaping the loaf, This is a 100% hydration bread and has little structure before baking, i.e it is very soft, wet, and hard to handle.. There was no reference to scoring the bread, but on reviewing the published photo realized it was scored with large cross cuts. (Next time, which will be very soon.)

My baking time was also much longer (nearly double) what was published. My modifications are incorporated below.)

Rustic No Knead Rosemary Garlic Bread – Jacques Pepin

INGREDIENTS
• 360g (3 c) AP flour
• 1 tsp salt
• 1 tsp active dry yeast
• 355g(1 ½ c) warm water (about 105-115⁰ F)
• 5 cloves garlic, minced
• 2 Tbl olive oil
• 1 Tbl chopped fresh rosemary
• ¼ c grated Parmesan cheese

METHOD

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Add the warm water, minced garlic, and olive oil to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours.
  4. Preheat oven and prepare dough: Preheat oven to 450⁰ F .
  5. Sprinkle a light coating of flour around the edge of the bread and use your fingers to lightly tuck the flour into the edge of the dough. With floured fingers (you may need to re-flour your fingers after each time you touch the bread) stretch and fold the bread, turning 90⁰ and repeat a total of 10-12 stretch and folds to make the dough firmer and easier to handle. Turn the dough out onto a lightly floured surface and gently shape it into a loaf.
  6. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray, sprinkle with cornmeal. Score a large cross in the bread with a lame or sharp knife.
  7. Place the loaf in the skillet for 30-40 minutes, checking the internal temperature every 5 minutes after the first 20, or until golden brown and cooked through.
  8. While the bread is still warm, brush with melted butter and sprinkle with chopped rosemary and Parmesan cheese.
  9. Let the bread cool slightly before slicing and serving. Try this with an oil and vinegar dip.

No Nothin’ Rustic Bread

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I often make a no knead bread which uses the stretch and fold technique and is delicious, has a good crumb, crust and air holes.

I saw this recipe in my Facebook feed and I was skeptical it could compete with my usual recipe/method.. After a trial bake it was every bit as good as my go-to recipe with NO stretch and fold or kneading. Prep time was about 10 minutes. Total “hands-on” time was about 15 minutes.

We all know you don’t need to knead (I love saying that) to create gluten. Gluten development starts on hydration of the dough. Thorough mixing equals good hydration which enables gluten formation.

I mixed the three ingredients (plus water) with my danish dough whisk assuring all the dry ingredients were well hydrated before covering and placing in the fridge overnight.

In the morning I let the dough warm to room temperature and rise for about 3 hours. I placed it on a well floured parchment paper, folded it into a round boule, flipped it over so the folded side is down. Before placing in the Dutch oven I cut a deep X in the top.

No Knead Bread – 3 Ingredient

INGREDIENTS

  • 3 1/2 cups bread flour
  • 2 teaspoons sea salt
  • 1 teaspoons instant yeast
  • 1 2/3 cups water (100 degrees F

METHOD

  1. Mix dry ingredients in a large bowl. Using a wooden spoon or Dutch dough whisk blend warm water into the dry ingredients. This dough will be wet and shaggy, also very forgiving. Mix until
    no dry flour is seen. Cover with plastic wrap and put a towel on top to proof for 8-10 hours at room temperature or for several days in the fridge.
  2. If refrigerated, take the dough out and place on parchment before heating the oven so it gets to room temperature, then preheat the oven to 450 F with the covered Dutch oven inside.
  3. Dust a large square of parchment paper with flour and turn out the dough carefully. (It will be sticky but try to preserve the proof.) Dust the top with flour and using a dough scraper gently
    fold the dough over and create a round boule. Use the sharp edge of the scraper to score lines in the dough. Cover with the plastic wrap and let rest until pot and oven are up to temperature.
  4. Remove the pot from the oven. Place the parchment paper and dough into the Dutch oven and replace lid. Bake, covered, for 35 minutes. Then, anywhere from 5 to 10 minutes uncovered
    (this is a personal taste issue about the crispness of the crust). Let the bread rest 30 minutes. It will be hard, but you will wreck the loaf by cutting into it immediately.