RUSTIC ITALIAN BREAD (SPONGE METHOD)
This Rustic Loaf is easy to make in your Dutch Oven. It is made in one day instead of overnight, as most Dutch Oven recipes are. It does require some kneading, so it is not a no-knead recipe. It is baked, starting in a cold oven. I find that a lot safer than preheating the pot to 450 degrees. With the addition of Olive Oil, this...
Provided by Garrison Wayne
Categories Other Breads
Time 5h5m
Number Of Ingredients 11
Steps:
- 1. About 4 hours before you want to bake the bread, make the sponge (starter). Place all the ingredients for the sponge in a large bowl. Stir to combine. Cover with lid or plastic wrap. Let sit about 2 hours. It should be quite bubbly.
- 2. After the sponge has processed, start adding the rest of the ingredients. Sprinkle the 1 1/4 tsp yeast on top of the sponge. Then sprinkle (most) of the 2 cups Bread Flour. (hold back several Tbsp of the flour to incorporate as needed). Add the liquid mix of Olive Oil and Warm Water. Mix as well as you can with a large spoon. Working in the bowl, use hands to bring the dough together. This will take a few minutes. Continue kneading in the bowl, or transfer to a board to knead a few more minutes, incorporating some (or all) of the reserved flour. The dough should be smooth and elastic.
- 3. Place the dough in a clean bowl and coat the dough ball with little Olive Oil. Cover with lid or plastic until doubled. If you have used the right temp of warm water this should happen rather quickly....in approximately an hour, give or take.
- 4. When the dough has doubled, punch down and knead for a minute or so. Use hands to form a nicely shaped ball.
- 5. Place a piece of parchment paper in the bottom of a 5 qt. Dutch Oven. Sprinkle some flour on top of parchment. Place dough ball, centered, on floured parchment. Make three slits on top of dough, not too deep. I do this with scissors. Sprinkle some flour on top of dough. Cover with lid or plastic until doubled. That should take just a little less than an hour.
- 6. This bread is baked by starting in a cold oven. The oven should not pre-heat.
- 7. When bread is ready to bake, place lid on Dutch Oven and place in a cold oven in the lower 1/3 of oven. For non-black pot, turn oven on to 450 degrees. For cast iron, turn oven on to 425 degrees. Set the timer to bake 65 minutes.
- 8. At 55 minutes, remove lid from Dutch Oven. Continue baking, uncovered for the remaining 10 minutes.
- 9. Remove bread from oven. Plop loaf out onto a rack. Thump the bottom of loaf. It should sound hollow. If so, place top up on rack to cool thoroughly before slicing, about 1 1/2 hours. If the loaf does not sound hollow, you may finish it up by placing it back in the oven for several more minutes, baking directly on the oven rack (no pan).
RUSTIC FRENCH BREAD
From "The Joy of Cooking" latest edition. This is my first time baking with a sponge starter. It is very easy and it makes a delicious loaf. I have made twice already with great results! This makes 2 loaves.
Provided by ChefRed
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Plan on making sponge first.
- I use active yeast and mix with water first to proof it. After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl. I like to use a glass mason jar with lid. Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
- Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt. Knead for about 10 minutes. Dough should be sticky, but not stick to your hands. Place in lightly oiled bowl and turn over once to coat.
- Let rise until double in bulk (about 2-3 hours).
- Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
- Place in warm place (I heat oven alittle and place in it .)Let rise until double.
- Preheat oven to 450. Place a small pan on lower shelf to hold 2 cups of boiling water. Score top of loaves with and x.
- Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes. I baked mine for 30. Bottom of bread should sound hollow. I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes. I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
- Turn off oven and let sit for 10 minutes to develop crust. Take out and let cool off on cooling rack. I served with my recipe for roasted garlic.
More about "french bread sponge method dough recipes"
FRENCH-STYLE COUNTRY BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
- To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass.
- Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.
- Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours).
- Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
THE SPONGE MIXING METHOD FOR BREAD MAKING - BAKER BETTIE
FRENCH BREAD FROM PROFESSIONAL BAKING BY WAYNE GISSLEN - CKBK
From app.ckbk.com
25+ AUTHENTIC FAMOUS FRENCH BREAD RECIPES YOU NEED TO TRY AT …
From chefsbliss.com
FAVORITE FRENCH BREAD - THE WASHINGTON POST
From washingtonpost.com
PUMPKIN SPICE SOURDOUGH BREAD RECIPE - SIMPLY TARALYNN
From simplytaralynn.com
FRENCH BREAD, SPONGE METHOD DOUGH RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
JULIA CHILD’S HOMEMADE FRENCH BREAD RECIPE - BARBARA …
From barbarabakes.com
EASY SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
YOUR BUSY BEE BAKERY: FRENCH BREAD (SPONGE METHOD)
From yourbusybeebakery.blogspot.com
CRUSTY FRENCH BAGUETTES - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
SUSAN'S FRENCH BREAD - SUSAN'S COOKING SCHOOL
From susanscookingschool.com
SOFT AND BUTTERY BRIOCHE (SPONGE METHOD) - WHAT TO COOK TODAY
From whattocooktoday.com
KAMUT BREAD & STRAWBERRY BUTTER RECIPE - STUDIO MCGEE
From studio-mcgee.com
THE SPONGE METHOD (NOT THAT SPONGE METHOD) IN BREAD BAKING
From projectpastrylove.com
FRENCH BREAD (SPONGE METHOD) - MINIGIRL
From minigirl.typepad.com
FRENCH BREAD WITH THE AUTOLYSE RESTING METHOD
From bakesandblunders.com
CRUSTY FRENCH BREAD, SPONGE AND DOUGH METHOD
From shipscookbook.com
NONNA'S SPONGE DOUGH BREAD - CIAO ITALIA
From ciaoitalia.com
CRUSTY FRENCH BREAD | IGA RECIPES
From iga.net
EASY SOFT PRETZELS - FEEL GOOD FOODIE
From feelgoodfoodie.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love