© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Thin crispy crust and a tender, moist interior - that's exactly how this delicious and aromatic country crust bread turned out to be and perfect for tearing, dipping or slathering with butter. I have baked this bread directly on a baking stone with steam, but you certainly can use a baking tray instead or a Dutch-Oven. Divide the dough into two at the end of bulk fermentation if desired and shape each into different forms (batards and boules). The baking temperature can be left as it is, but the baking time must be adjusted depending on the size of the loaves.
Country Crust Bread
adapted from
Marcel Paa's Landkrusten Brot
- 200 g Water, cold
- 150 g Whole milk, direct from the fridge
- 10 g Honey
- 60 g Magerquark (or Skyr)
- 60 g Wholegrain flour (regular wheat, rye or spelt)
- 250 g White spelt bread flour #1150
- 200 g White spelt cake flour #630
- 10 g Sea salt
- 1 g Fresh yeast
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- Put all the ingredients in the bowl of your stand mixer fitted with a dough hook, starting with the liquids, and mix for 3-5 minutes. Then increase the speed and knead the dough for about 8-10 minutes at medium speed. Check the dough with the "windowpane test" (pulling a chunk of dough so that it's translucent without tearing). If the dough is still sticky and cracks, continue kneading until it passes the test.
- Place the dough in a lightly greased bowl or plastic box, cover with a clean tea cloth and leave to proof overnight, 12-16 hours, at room temperature.
- Turn the dough out onto a floured work surface and carefully bring the edges toward the center to shape the dough into a ball, trying not to press all the gas out.
- Place a linen or cotton cloth into a round proofing basket and dust with flour. Place the dough inside with seam side up. Cover it with the cloth and put the basket in the fridge for 9-12 hours.
- Preheat the oven to 250C/480F with a baking stone and a tray at the bottom of your oven for an hour.
- When the oven is ready, take your dough out of the fridge, flip it onto a oven shovel or a parchment paper and score the dough ball.
- Put it onto the baking stone and pour a cup of water to the tray at the bottom of oven to create the steam. Close the oven door and bake for 20 minutes. Now remove the tray with water and lower the temperature to 210C/410C. Bake the bread for a further 30-35 minutes until golden brown and crispy. Remove and cool the bread on a wire rack for at least 2 hours before slicing.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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37 comments:
Beautiful crust bread!! I could have it like that, or spread butter or jam. Yum yum.
How I wish I could taste this beautiful country crust bread. I would love dipping it into my coffee.
This bread looks absolutely stunning, Angie! I would have eaten, if I could have.
Un altro pane magnifico!!!!
Looks lovely and you had fun decorating it, bet the house smelled like heavens while it was baking! I made breaded smoked tofu and spinach garlic pure for lunch today and will be roasting potatoes and beets tomorrow!
Stunning! You are an artist when it comes to your loaves of bread.
Stunning!!....absolutely gorgeous and very German bread!!.....Abrazotes, Marcela
Looks incredibly crunchy to bite there. Wonderful angles you have captured the superb presentation of the bread!
I wonder if I can get cake spelt flour here. This loaf looks delicious to have with a fall meal. hugs-Erika
This bread is as usual absolutely marvelous!
I'll bet that tastes as good as it looks, and it looks beautiful.
...a work of art!
Hacer pan casero es un momento de paz y recogimiento. Lo hago Angie con frecuencia.
Muchas gracias por compartir tu receta. Aquí le llamamos "pan de campo". Sabe riquísimo tanto con mantequilla como con mermelada.
Te dejo un gran abrazo y ya, muy bonito fin de semana!!🤗
this looks so pretty and delicious angie. and such a lovely crumb. and so satisfying to make isn't it?
That's a beautiful looking bread Angie. I bet your house was smelling amazing whilst this was baking!
This is gorgeous! LOVE bread, and this is one magnificent loaf. Thanks!
A beautiful loaf of bread.
What a beautiful pattern it has!
Angie, Spectacular bread indeed! Slather with butter and pair it with some quality cheeses and I'd be very happy. Take Care, Big Daddy Dave
love to consume with jam...yummy
You are a professional. Such an amazing looking bread! Who are the lucky ones who get to eat all your masterpieces?
@AnonymousIt's Judee from Gluten Free A-Z
Hello Angie,
Your bread looks pretty, I am sure it is delicious too. Another great recipe.
Have a great day!
I always know what season it is the second I land on your blog. Beautiful bake!
That bread looks amazing. A true work of art! And the crumb is exactly the way I like it.
I'm sure it tastes as yummy as it looks!
Happy Saturday, Angie.
What a great looking bread Angie, so beautiful! I would have a hard time cutting into that, only because I would want to keep it forever :) Bet it tastes delicious!
Another work of art now this is sensational in form just beautiful as always!
Beautiful crust. It looks delicious.
have a great weekend
Your talent for baking bread is endless!
What a gorgeous loaf! You are such a talented bread baker.
Comme d'habitude, ton pain est superbe et très appétissant ! Bonne soirée
I really don't think there is anything better than homemade bread!!!!!!!
che bel pane!!!!
This bread is magnificent. The interior is as pretty as the exterior. I want.
Beautiful as always. I'm such an impatient cook, I rarely, if ever, decorate my loaves. But when I see something like this, I feel I ought to make more of an effort.
You've done it again and introduced me to another flour. I've never heard of spelt bread flour before.
Choclette x
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!