One-Day Rustic Bread
As we explore all things that go with good coffee, join us in making simple, one-day rustic bread. The perfect accompaniment to your morning brew.
At BLQK, we’re all about ritual.
So often, the quiet, reliable sidekick of our morning coffee ritual is a perfect piece of toast.
Maybe with an egg and a bed of arugula on top, maybe with some mashed avocado and a sprinkle of Maldon salt, or maybe by itself with creamy salted butter. However you like your toast, this rustic, nutty bread is sure to take your coffee ritual to the next level.
This recipe is very flexible, so we consider it more of a guideline than a strict set of directions. Have fun with it! Add ingredients that you love and tell us how it goes.
Makes 2 large loaves. Start making between 8-10 AM for fresh bread in the evening.
“How can a nation be great if its bread tastes like Kleenex?"
Tools to have at the ready:
One or two heavy dutch ovens with a oven-proof lids
A food scale that uses grams
A large container where dough can rise
Two bannetons (proofing baskets) or two small bowls lined with floured kitchen towels
A dough blade or sharp knife
Two large plastic bags, or two proofing bags
1 kilogram of flour, total. We mix flours to achieve a nice nutty flavor with an airy, slightly chewy texture.
800-900 grams of filtered 95-degree water
22-24 grams of Diamond Crystal Kosher salt
3 grams of instant yeast
Additional flour for dusting Optional: cornmeal for the bottom crust of the bread, toppings and add-ins like, nuts, seeds, grains, herbs and dried fruits.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
Step 1: Autolyze. Combine your flours in your large container on your gram scale. I usually do about 300 grams of high-quality bread flour, 300 grams of high-quality whole wheat flour, and 400 grams of spelt flour. Add in the warm water and combine the flours and water by hand until barely incorporated. Cover the container and let the flour and water meld and hydrate for 30 minutes.
Step 2: Incorporate yeast and salt. Add the 3 grams of yeast and 22-24 grams of kosher salt to the flour and water mixture. Picking up a quarter of the dough at a time, gently fold the dough over the yeast and salt until the yeast and salt are pocketed inside the dough. Dip your hand in warm water. Using your thumb and forefinger, pinch and squeeze the dough several times to incorporate the yeast and salt. Fold the dough back into a ball, and continue wetting your hand and pinching, until the yeast and salt are well incorporated. Fold the dough back into a ball, cover it, and let it rest for five minutes.
Step 3: First fold. After a five minute rest, the dough will have relaxed. Using a wet hand, lift, stretch and fold a quarter of the dough over itself at a time until another tight ball is formed. Let it rest, covered, for ten minutes.
Step 4: Second fold. After ten minutes, repeat the folding process. Then, let the ball rest, covered, for 20 minutes.
Step 5: Third fold. After 20 more minutes, fold the dough again. Then, let it rest, covered, for 20 more minutes.
Step 6: Fourth fold. Fold the dough one more time, and then invert it so the smooth side is facing up. Let the dough rest, covered, in a warm, stable environment for about 4 hours, or until roughly tripled in size. Make sure to check it after two or three hours so you know how it’s progressing!
Step 7: Divide the dough. Sprinkle flour around the edge of the container of dough. Sprinkle flour on a smooth, clean surface. Gently tip the dough out of the container. Don’t worry if it sticks - if it won’t come out, gently coax it out with floured fingers. When the dough is on the floured surface, sprinkle a line of flour down its middle and cut the dough in half using a dough blade or other sharp knife. Make sure to scoot the dough pieces away from each other so they don’t merge. The dough will be wet and sticky - that’s good!
Step 8: Shape the dough. Working with one blob of dough at a time: Lifting a quarter of the dough at a time, pull each corner and edge of the flat dough piece toward the opposite end of the dough so that the dough forms a ball. Gently roll the ball over so that the smooth side of the dough faces up. Turn the dough 90 degrees and push it about six inches away from you. Turn it again, in the same direction, and drag it towards you, playing off the friction between the dough and the floured surface. Continue this motion until the dough feels tightened under your fingertips. Using the knife-edge sides of your hands, lift the dough ball into a floured banneton (basket). Put the banneton in a proofing bag, large ziploc bag, or simply flour it and cover it with a kitchen towel.
Step 9: Prepare to bake. While the dough proofs, put the dutch oven/s in your oven and preheat the oven to 475 degrees. Do this for 45 minutes while the bread is proofing. If using only one dutch oven to make two loaves of bread, you’ll need to bake twice, so to avoid over-proofing one of the loaves, leave one in the fridge inside its proofing bag while the other one fully proofs.
Step 10: Transfer to the oven. Sprinkle flour or cornmeal on a baking sheet, and gently tip out the proofed dough onto the dusted surface. Remove the dutch oven from your oven and take off the lid. Using the long edges of your hands, gently lift the loaf into the dutch oven and put the lid back on.
Step 11: Bake. Put the lidded dutch oven in the oven for 25 minutes at 475 degrees. Remove the lids, and let it continue baking for 15 minutes or until the bread is the shade you like. Remove the bread from the dutch oven and let it rest either perched at an angle between your kitchen counter and backsplash, or on a cooling rack.
After 20 or so minutes of cooling, your bread is ready to enjoy. Store the loaves in large canisters or large plastic bags. If they seem too moist, leave the canister or bag cracked to release moisture. This bread lasts several days so it’s perfect to make once or twice a week so you always have toast on hand with your morning coffee!
Whole bean & ground available. Africa is where coffee originated and this blend heralds the continent's heritage by showcasing the clean, crisp profiles we find in Ethiopia. This is a robust blend: full-bodied with a caramel sweetness and hints of citrus and cocoa and a long lasting finish.
Whole bean and ground available. This single origin Ethiopian coffee comes from the Guji region, whose fertile soil lends rich nutrients and deep color to the coffee. Harvests of coffee cherries come in from small farms and are hand-sorted by skilled workers, so that only perfectly ripe cherries make it to your cup.
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