Country Crust Bread

© 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 250C/480F with a baking stone and a tray at the bottom of your oven for an hour.
6. 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.
7. 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