Rustic bread night leavening easy bread large cells
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Rustic Night Rising Bread
Ingrediants
400 gr flour 1 (high gluten)
300 g water 25c °
4 gr yeast
4 gr salt
To make this bread I use the mixer but you can also do it by hand.
400 grams of type 1 flour (high gluten) w 300.
300 grams of warm water 25 ° c. dissolve the yeast in the water and add to the flour.
Knead the bread for 8 minutes. if you knead the bread by hand it will take 15 minutes.
Add 4 grams of salt and knead another 3 minutes.
let the bread rise for 30 minutes in a warm place, then make the folds as I show in the video.
These creases in the bread dough must be repeated every 30 - 60 minutes 4 times.
you make the last folds of this bread on the table with flour by folding it in both sides as I show in the video.
If you want to get a bread with large cavities you have to make all the folds, If you want a bread that is still soft but with small pockets you can not fold it and it will be an excellent bread anyway, but much easier.
let the bread rise overnight in the refrigerator at about 5-6 ° c.
The bread must be placed in a cloth inside a container.
In the morning, immediately turn on the oven at 210 ° C and place the bread on a thin baking sheet in the oven.
Before baking the bread, make a cut as I show in the video.
This bread has to cook 40 minutes at 210 ° c.
Look at the bread after 30 minutes as 35 minutes might be enough.
Rustic bread night leavening easy bread large cells
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