Cloned from evedovelli/Rustic bread

evedovelli
Cookbooks
Main variation
Clone 3
Translated from Portuguese (Brazil)
69% hydration, with yeast
Rustic Bread with Used Beer Malt
Rustic Bread with Used Beer Malt
Rustic Bread with Used Beer Malt
Rustic Bread with Used Beer Malt
Rustic Bread with Used Beer Malt
Author:
Estevan Vedovelli

Yield:

 bread of
Kilograms
Pounds
Ounces
each

Times:

Sponge
Prep time: 2 minutes; Rest time: 30 minutes; Total time: 32 minutes
Pasta
Prep time: 28 minutes; Rest time: 13 hours and 45 minutes; Cook time: 25 minutes; Total time: 14 hours and 38 minutes

What to expect...

Ease:

Perfect for: Breakfast, Starter, Lunch, Snack, Happy hour, Dinner.

  • Preparation method
  • Sponge
    Total time: 32 minutes
  • 1. Mix the yeast into the water;
    Water (24 Grams) Dry Yeast (2 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 2. Mix in the flour and leave to rest until it has tripled in size.
    Wheat Flour (24 Grams)
    Prep time: 1 minute; Rest time: 30 minutes; Total time: 31 minutes
  • Pasta
    Total time: 14 hours and 38 minutes
  • 1. Mix all the ingredients together and leave to rest while the sponge grows;
    Wheat Flour (240 Grams) Wholemeal Flour (50 Grams) Water (210 Grams) Salt (6 Grams) Grounded Malted Barley (60 Grams)
    Prep time: 5 minutes; Rest time: 30 minutes; Total time: 35 minutes
  • 2. Add the sponge and knead until it forms a veil;
    Prep time: 10 minutes; Total time: 10 minutes
  • 3. Transfer to a plate and, with a wet hand, stretch out the ends and fold in half. After repeating this all around, with both wet hands, make a ball with the dough and let it rest on the plate;
    Prep time: 2 minutes; Rest time: 15 minutes; Total time: 17 minutes
  • 4. With wet hands, stretch the dough up the center and fold over one side, then lift and fold over the other side. Turn 90º and repeat. Leave to rest;
    Prep time: 1 minute; Rest time: 15 minutes; Total time: 16 minutes
  • 5. Repeat the previous step;
    Prep time: 1 minute; Rest time: 15 minutes; Total time: 16 minutes
  • 6. Stretch and fold the dough once more;
    Prep time: 1 minute; Rest time: 10 minutes; Total time: 11 minutes
  • 7. Prepare a banneton, or a pot with a cloth inside. Also flour the worktop. Pour the dough onto the floured worktop and shape the dough with tension. Flour the shaped dough and place it in the banneton. Leave the banneton in the fridge until the next day;
    Prep time: 5 minutes; Rest time: 12 hours; Total time: 12 hours and 5 minutes
  • 8. Turn the oven on at maximum temperature, bottom and top heat, and convection on, with an iron pan inside, and wait for it to heat up;
    Prep time: 1 minute; Rest time: 20 minutes; Total time: 21 minutes
    Temperature: 260
    ºF
  • 9. Turn the dough out onto a sheet of silicon paper. Make a cross-section on the side, at a 45º angle so that it forms an ear at the top of the loaf;
    Prep time: 2 minutes; Total time: 2 minutes
  • 10. Place the bread with the foil in the pan and put it in the oven with the lid on;
    Cook time: 15 minutes; Total time: 15 minutes
    Temperature: 260
    ºF
  • 11. Remove the lid and cook until the bread is a dark golden brown;
    Cook time: 10 minutes; Total time: 10 minutes
    Temperature: 260
    ºF
  • 12. Let the bread cool well on a wire mesh or wire rack before slicing

Created on 06/06/2021.
Last updated on 08/23/2025.

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