Recipe by Emjay99
THIS RECIPE HAS BEEN CORRECTED! Please ignore the low ratings and give it a try. My apologies to those whose tried this recipe and failed. This method produces a ciabatta like texture with a wonderful crust. Nutri Flour Blend is a blend of white flour and wheat bran. Experiment with different blends - the result should be a light, holey, rustic style loaf. You will need at least 18 hours before this bread can be baked.
Top Review by KasiaCooks
This bread is delicious easy to make and perfect!
I came upon it by accident and tried it because the author said it had been corrected. I was looking for a Puglise or Ciabatta type loaf that I could make at home whenever I wanted one. I think the word "rustic" and the photo are what got me, despite the first two reviews that are several years old. What did I have to lose?
I have made it 4 times already with great results. See the pictures that I'm going to upload. It has a deliciously crispy crust and a soft interior with just the right size holes. My husband and children are always asking for more.
Aside from the wait time, it's very easy to make. I mix the dough at night, in the morning let it rise for the additional 2 hours and bake before lunchtime. I use a Romertopf clay baker with lid, and I think what is not clear in the recipe is that you heat whatever baker you are using inside the preheating oven for 30 minutes. (This is something I was familiar with from the Cooks Illustrated No-Knead Recipe). I also didn't rest the dough on a floured towel nor cover it with one, because the first time I tried it, the dough stuck (maybe I didn't flour it enough all over?). I flour a floppy cutting board, flour the top of the dough and cover it with saran wrap. It rises nicely.
Good luck to all! I hope you'll try it!
- 3 cups all-purpose flour, I prefer to use Robin Hood Nutri Flour Blend
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon dried yeast granules
- 1 5⁄8 cups water, an eighth of a cup is equal to 2 tablespoons
Directions See How It's Made
- I like to prepare this with my Kitchenaid dough hook.
- Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
- Using the dough hook and the "stir" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
- Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
- Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
- Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
- You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
- A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
- When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
- Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.