Standard Baking Rustica

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Step 1

In a 1-gallon plastic container, combine the water and yeast and stir until the mixture is milky and foamy and the yeast is fairly dissolved. Stir in the flour until just combined. Cover and leave at room temperature for 5 hours. May be refrigerated for up to 48 hours before using. Bring to room temperature before using.

Step 2

Yield: About 1 1/2 cups.

Step 3

Place the water in a large mixing bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl along with the yeast. Stir until fairly dissolved. Stir in the flour, wheat germ and salt and stir until combined. Continue stirring for 5 minutes. Cover the bowl and let sit for 20 minutes.

Step 4

Turn the dough out onto a lightly floured surface. Gently fold the dough in half lengthwise and then fold it in half again crosswise. Return the dough to the bowl with its smooth side up. Repeat the folding process 2 more times over the next 40 minutes. After the last turning, let the dough rest for 20 to 30 more minutes.

Step 5

Gently turn the dough out onto a lightly floured surface. Loosely form it into a square on the table, taking care not to deflate it. Using a knife or bench scraper, cut the dough into 4 equal squares. Gently move the pieces to a sheet pan lined with a well-floured heavy tea towel, and cover loosely with plastic wrap. Let rest until the dough just holds the imprint of your finger when you press it gently, 1 to 1 1/2 hours.

Step 6

Preheat oven to 450 degrees and have a plant sprayer full of fresh water ready. Very gently transfer the dough pieces to 2 sheet pans lined with parchment paper, putting the side of the dough that came in contact with the floured tea towel up and leaving plenty of space between the pieces. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 3 more times during the first 5 minutes of baking. Bake until the bread is golden brown and sounds hollow in the center when tapped, 15 to 20 minutes more.

Step 7

Remove the loaves from the oven and cool them on a wire rack.

Step 8

Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.

Step 9

Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.

Step 10

Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.

Step 11

Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.

Step 12

Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.

Step 13

6. When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.

Step 14

Remove the loaves from the oven and cool them on a wire rack.