Pain Rustique

Name: Pain Rustique
Cook time: 40 min
Total time: 40 min
Cuisine: French, European, Mediterranean
Ingredients: 100g sourdough starter; 100g whole wheat flour; 200 g water, warm; 270 g whole wheat flour; 730 g bread flour; 540 g water, cold; 255 g water, cold; 30 g barley malt syrup; 24g sea salt, fine; 30 g sunflower oil, cold press

9 steps

Cook:40min

This recipe is for the participants of the sourdough cooking class by Lyukum Cooking Lab. Since we cover the process in detail during the class, the description here is short. TIMELINE: 3 days to activate the refrigerated starter | 4 h starter | 20 min dough | 2 h bulk fermentation (depends on starter activity and temperature) | 2 h portioned dough fermentation (depends on temperature) | 40 min baking | 1 h cooling | dough 570 g / portion

Updated at: Thu, 17 Aug 2023 00:11:32 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

165

High

Nutrition per serving

Calories1131.2 kcal (57%)

Total Fat12.8 g (18%)

Carbs220.3 g (85%)

Sugars5.9 g (7%)

Protein33.8 g (68%)

Sodium2366.4 mg (118%)

Fiber20 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

starter

Step 1

Start 3 days in advance. Remove the sleeping starter from the refrigerator and let it reach room temperature for a few hours. Start feeding it to activate. When active, measure enough to save for sleeping and another portion for the batch of bread you plan to bake.

Step 2

Combine ingredients for the starter and keep at room temperature (74F) for 4 hours to triple.

dough

Step 3

Stir to combine the starter and the ingredients for the dough, part 1. Knead slowly until all comes together and for 5 more minutes to develop gluten.

Step 4

Continue kneading and add water for the part 2 ingredients in small increments. Keep kneading until all moisture is incorporated. Add salt and knead. Add malt syrup and oil and knead to combine. The whole process of making dough should take about 20 to 25 minutes. The dough's temperature should stay the same as the room temperature.

Step 5

Transfer the dough to an oiled container, cover it, and let it stay at room temperature for bulk fermentation. Stretch and fold the dough every 30 minutes three times. After that, let the dough ferment until it doubles. It helps to see the activity when the container is transparent.

Step 6

Divide the dough into 570g portions, shape them into balls, and place them into oiled containers. Keep covered at room temperature until the dough doubles.

Step 7

Preheat oven with stones to 450F.

Step 8

Shape the loaves and bake for 20 minutes covered. Remove the covers and bake at 400F for another 20 minutes, uncovered.

Step 9

Let loaves cool on a cooling rack.