Do you love good bread?
If you do, this recipe is just perfect for you.
Here in Germany where we’re from, bread is an essential part of our food culture.
And while there are many great bakeries and artisan breads around the country, we still appreciate a truly outstanding bread.
Just like this one!
When you cut through the thick crust, you can literally hear all of that crunchiness. And while it’s crunchy from the outside, you discover a light and fluffy inside that just waits for you to spread some homemade strawberry jam or hazelnut chocolate cream on top.
Vegan chef Diana from Berlin shared one of her favorite bread recipes with us: a rustic country loaf.
You will love this little baker’s secret she shared.
Instead of just mixing all the ingredients right away, she starts to prepare a pre-dough called “poolish” one day in advance.
Why? Well, it helps to make the bread better digestible, improves its flavor and texture, and helps to prolong the shelf-life.
Watch the video below to see the exact steps and preparation techniques.
If you want to learn more about Diana and her work, make sure to follow her on Instagram @krodi_plant_based_cooking
Rustic Country Bread
A crunchy and super delicious rustic bread loaf.
- For the pre-dough/poolish
- 80 g water
- 2 g fresh yeast
- 80 g spelt flour type 630 or wheat flour type 550 (plain flour, all-purpose flour, T55)
- For the country loaf
- 370 g spelt flour type 630 or wheat flour type 550 (plain flour, all-purpose flour, T55)
- 6 g salt
- 4 g fresh yeast
- 230 g water
- + pre-dough/polish
Day 1 – Prepare the poolish
Dissolve the yeast in the water (room temperature). Then add the flour and shape it into a dough. Mix only briefly until the flour has mixed well with the liquid. Leave it covered in a bowl in the refrigerator for 12-24 hours.
Day 2 – Prepare and bake the bread
Dissolve the yeast in a bowl with half the amount of the water. Dissolve the salt with the remaining water in a container or glass.
Put the flour in the bowl, mix it slightly and then add the remaining water with the salt. Mix it by hand or use a kitchen machine with the hook attached.
Then stretch the dough from all sides till everything is combined. Don’t overwork it.
Cover the dough and let it rest at temperature for about 30 minutes up to 1 hour. Repeat this process one more time.
For the final shaping, stretch the dough one more time and then form it into a ball as shown in the video. Put it in a proving basket upside down. Alternatively, you could also use a bowl and kitchen towel.
Leave it covered and let it rest at room temperature for about 30 minutes up to 1 hour. The last 30 minutes put it in the refrigerator. It will help the dough to stay in shape and for the final cutting.
Take a cutting board or a pizza peel and place a baking sheet on top. Take you proving basket and carefully tip out the dough. Smooth out the surface from the flour and do your final scoring with a blade.
Bake the loaf in a preheated oven at 230° C (top and bottom heat). Let the dough slide from your board to the baking sheet. Have a large bowl or a baking sheet already preheated at the bottom of the oven. Now fill this with water (careful with the steam).
Bake the bread with steam for 20 minutes. Then take out the bowl with water and switch the oven to 200 ° C. Now bake for another 25-30 minutes.