My family loves a good crusty french baguette.
Crusty rustic french bread recipe.
Overnight up to 16 hours is best.
To make the starter.
It s like a perfect loaf you d get right out of a bakery for a fraction of the cost.
Made by hand with active dry instant yeast flour and water and baked on a hot pizza stone.
But i ve always been afraid to try making it myself.
Stir in flour mixing until there are no dry patches.
Stir all of the starter ingredients together to make a thick pudding like mixture.
Many artisan type loaves of bread like this take days to make but this bread recipe only takes a few hours.
Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
This rustic crusty bread recipe is perfect for beginning and expert bread makers alike.
Easy and quick italian rustic crusty bread at home no knead no machine no dutch oven with only 2 hour rise time.
Mix the dough first rise 1 hour.
Add kosher salt and flour to bowl.
You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.
In a large bowl dissolve yeast in warm water.
Cover with plastic wrap and let it rest for at least 2 hours.
When i made this rustic french bread recipe recently to accompany a lovely provençal style vegetable soup shown in photos here my daughter told me it was the best bread i d ever made.
Mix with your hands or a sturdy spatula or mix on low speed with your stand mixer until all flour is incorporated and dough has just.
Combine yeast sugar and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
Ingredients for crusty french bread.
Everything you hear says it s complicated and fussy and no one but a french boulanger could ever get it.
This rustic homemade french bread is your winter soup s favourite sidekick.
1 3 4 cups warm water 90 to 100 f 1 2 tsp molasses 2 1 3 cups 290 grams unbleached bread flour measured correctly 2 1 2 cups 315 grams unbleached all purpose flour measured correctly 1 1 4 tsp 1 2 packet instant yeast quick rise.
We eat this kind of bread with so many things.
Let the yeast proof for about 5 minutes until the mixture is foamy.
In a large bowl or plastic container mix yeast and salt into 3 cups lukewarm water about 100 degrees.
Bake at 375 degrees for about 30 minutes.
It s so chewy and yeasty and good.
But today s recipe has always kinda haunted me.
Place loaves in pan and cut diagonal gashes on top of each loaf i use scissors.
For best flavor let the starter rest longer.