Rustic Bread

A young baker from Israel Shahin Shahen visited the Gastronome's kitchen. At his Good Bread Bakery in the north of the country, he bakes quality bread that his loyal customers appreciate. Shahen shared with us a simple recipe for rustic bread and the secret of how to diversify it. Just add seeds, nuts or bright vegetable puree to the dough, but no more than 20% by weight of the flour.

Ingredients

• 130 g ripe wheat sourdough 100% moisture
• 377 g wheat flour
• 30 g whole wheat flour
• 30 g peeled rye flour
• 10 g salt
• 300 g water

Directions

1. Combine the sourdough and water in a bowl, holding about 20% of the water. Stir by hand until smooth and add the mixture of all types of flour. Continue to stir the dough with your hand until the flour is completely moistened. Tighten the bowl with plastic wrap and leave it on autolysis for at least 20 minutes, and preferably 40 minutes.
2. Sprinkle salt on the surface of the dough and pour some of the adhered water onto it. Begin to stir the dough, passing it between your fingers, until the salt is completely absorbed. Gradually add the remaining water until a soft, moist and sticky dough is obtained. Place the dough on a work surface and knead thoroughly.
3. Place the dough in a clean, spacious bowl, greased with vegetable oil, tighten with plastic wrap and leave to ferment for 3 hours at a temperature of about 24C. At the beginning of fermentation, do 2-3 stretch-and-fold workouts at intervals of 30 minutes. After the first folding, you can put the dough in the refrigerator for 12-24 hours and take it out an hour before molding.
4. Carefully turn the fermented dough onto a work surface, divide into pieces and preform. Cover with plastic wrap and rest for 20 minutes before shaping into round or oval loaves.
5. Pour the dough into proofing proofing baskets seam up or on the sofa seam down for 1-1.3 hours under plastic wrap. You can let the bread stand in the refrigerator for 12-24 hours and take it out an hour before baking.
6. Preheat oven with stones to 240C. Bake a 800-850 g loaf for 40, first 15 minutes with steam. Then let off steam by opening the oven door and lower the temperature to 220C. Cool the finished bread on the wire rack.