Rustic Country Bread Recipe: A Perfect Artisan Loaf

Welcome to Love With Recipes, where we turn traditional baking into a journey of love and craftsmanship. This Rustic Country Bread recipe will walk you through creating two beautiful artisan loaves, enriched with the nutty flavors of rye and the natural leavening of liquid sourdough starter.

Let’s dive into this step-by-step guide for a satisfying baking experience!

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Ingredients

Ingredient	Quantity
Liquid sourdough starter	100g
Water	375g
Type 2 flour	450g
Rye flour	50g
Fine salt	10g

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Nutritional Information (per 100g)

Nutrient	Amount
Calories	220 kcal
Protein	6g
Carbohydrates	44g
Fats	1g
Fiber	4g
Sodium	200mg

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Step-by-Step Instructions

Step 1: Refresh the Liquid Sourdough Starter

1. Begin by refreshing your liquid sourdough starter. After feeding, allow it to rest for 4 hours at room temperature until bubbly and active.

Step 2: Mixing the Dough

1. Add 325g of water to the bowl that held the starter to incorporate any remnants.
2. Stir to dissolve the starter completely in the water.
3. Gradually mix in the Type 2 flour and rye flour using a spatula. Scrape down the sides of the bowl to ensure no flour is left dry.
4. The mixture should come together into a rough dough. At this stage, it’s normal for the dough to feel sticky and tear easily, as gluten development has not yet begun.

Step 3: Autolyse

1. Cover the dough with a damp cloth and allow it to rest at room temperature for 1 hour. This process, called autolyse, helps hydrate the flour and kickstarts gluten formation.

Step 4: Adding Salt and Developing Gluten

1. After the rest period, sprinkle the salt over the dough.
2. Use your fingertips to gently press the salt into the dough until dissolved.
3. Perform stretch-and-folds:
   • Lift one edge of the dough, stretch it upwards, and fold it toward the center.
   • Rotate the bowl slightly and repeat with the other edges.
   • This technique helps strengthen the dough while incorporating the remaining 50g of water.
4. Rest for 10 minutes, then repeat the stretch-and-fold process for better structure.

Step 5: Shaping and Preshaping

1. Dust a clean work surface lightly with flour. Turn out the dough and perform slap-and-folds:
   • Lift the dough, slap it gently onto the surface, and fold it over itself.
   • Repeat this process until the dough gains strength and elasticity.
2. Shape the dough into a rough ball and let it rest for another 10 minutes.

Step 6: Bulk Fermentation and Strengthening

1. Place the dough back into a bowl, cover, and let it ferment at 26–28°C for 3 hours.
2. During this time, perform four sets of stretch-and-folds every 30 minutes to further develop the gluten.

Step 7: Dividing and Final Shaping

1. After the bulk fermentation, gently turn the dough onto a lightly floured surface.
2. Divide it into two equal portions (approximately 500g each).
3. Shape each piece into a round by folding the edges toward the center, then flipping it seam-side down. Rest for 10 minutes.
4. Proceed with the final shaping:
   • Flatten each round slightly. Fold the top edge toward the center, then fold in the sides and roll tightly to form a batard.
   • Place the loaves seam-side up into proofing baskets dusted with flour.

Step 8: Cold Fermentation

1. Cover the proofing baskets with a cloth and allow the loaves to proof at room temperature for 30 minutes to 2 hours, depending on the ambient temperature.
2. Transfer the loaves to the refrigerator for an overnight cold fermentation (15 hours) to develop flavor and structure.

Step 9: Preparing for Baking

1. Preheat your oven to 230°C (450°F) with a baking stone in the center and a pan of water at the bottom for steam. Allow the stone to heat thoroughly for 30 minutes.

Step 10: Baking the Bread

1. Take the loaves from the refrigerator and remove any excess flour on the surface.
2. Score the top of each loaf with a sharp blade to control the expansion during baking.
3. Carefully transfer the loaves onto the hot stone. Bake with steam for 30 minutes.
4. Remove the pan of water and bake for another 15–20 minutes until the crust is deep golden brown.

Step 11: Cooling the Bread

1. Remove the loaves from the oven and let them cool completely on a wire rack to allow the crumb to set properly before slicing.

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Baking Tips

• Always monitor the dough temperature; the ideal range is 27–28°C for consistent fermentation.
• Use a bench scraper to handle high-hydration dough more efficiently.
• Adjust proofing times based on the temperature in your kitchen.

Enjoy the rustic charm and delightful aroma of homemade Rustic Country Bread! This recipe is perfect for breakfast spreads, hearty sandwiches, or as a companion to soups and stews. Happy baking!