Rustic Bread or Baguettes

1 large loaf or 3 - 4 baguettes

You will love this bread for its flavors and textures. Let’s prepare together a rustic bread and French baguette from one dough. The crunch of the crust is more satisfying than most bread you can buy. The other great thing about this bread is that it will let your creativity grow: add options such as herbs, spices, peppers, etc. to make it the bread of your dreams! Prepare the bread from this great recipe on your grill or in your oven and bottomless satisfaction is guaranteed.

Did I say you can bake this bread on a grill? Baking bread on a grill is a no-brainer if you have a good grill (which can hold a stable temperature- around 450 - 500°F), a pizza stone, and a pizza paddle. I bake bread on our grill all year long (even in the winter), and that is why my bread always has a little bit of a smoky flavor, which elevates this bread to another dimension. But don't worry, this bread is great from a regular oven too.

Tip: Use the same dough to create a stunning baguette. One dough will give you 3 - 4 baguettes (based on your size requirements). Follow the same recipe, but form a baguette instead of doing the final raising in a basket, score, and bake.

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Tom Founder

November 8, 2023

30 min.
3 ½ hours +
3/5

Ingredients:

4 ½ cups of bread flour
Extra flour for flouring surface
1 TSP of confectioners’ sugar
1 ½ TSP of active dry yeasts
1 TBSP of salt
Optionally: 1 ½ TSP of caraway seeds
2 cups of water - preheat in microwave to lukewarm (about 90 to 100°F)

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Piano Whisk
1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl
1x Plastic Wrap
1x Bowl Scraper
1x Proofing Basket or Mixing Bowl with Kitchen Towel
1x 2 Baking Sheets + Parchment Paper or Oven or Grill + Pizza Stone and Pizza Paddle
1x Razor or sharp knife
1x Small Heat Proof Bowl
1x Ice Cubes

Recipes

Best served with:

Brie Dip/ Spread

Cheese – Garlic Dip/ Spread

Sardines Dip/Spread

Directions:

1. Dough:

1.1. Add into the kitchen mixer with a hook attachment:

4 ½ cups of bread flour
1 TSP of confectioners’ sugar
1 ½ TSP of active dry yeasts
1 TBSP of salt
Optionally: 1 ½ TSP of caraway seeds

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

1.2. Add:

2 cups of water

Knead on a low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3.

Then increase speed to medium-high and knead until a compact dough is formed (about 1 – 2 minutes).

2. Rising the dough:

2.1.

Remove the bowl with the dough from the mixer and cover the bowl with plastic wrap.

2.2.

Let it rise in a warm place until it doubles in size (about 1 ½ – 3 hours).

2.3. Deflate the dough right in the bowl using a dough scraper, folding the dough from one side, then over the other side of the dough, and finally press it down. Repeat this process a few times from all sides of the dough. After deflating, let the dough rise until it doubles in size before another deflation (about 1 – 2 hours). The deflation process is best to repeat at least 3 times, but more would be even better.

Note:
Intervals between deflating can be even longer (even overnight), so it’s better to make it fit with your schedule. If you want to rise your bread longer, keep it at room temperature (not in a warm place) and use a significantly larger bowl to provide the dough enough space while its’ rising. Make sure that the total rising time (including all deflations) won’t be longer than 24 hours.

3. Shaping:

Shape into a loaf of bread or baguette.

A. Shape bread:

Note:
Work on a surface (counter top) that has no flour on it.

1.

Place the dough on a surface and form the bread loaf by stretching the dough. To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table.

2.

Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time.

3.

Repeat this step a few times until a loaf of bread is shaped. Each time, turn the dough about 90° to the right (usually about 2 times from each of the four sides).

4.

Generously flour the proofing basket and place the shaped loaf in it.

5.

Flour the top of the loaf.

B. Optionally shape like a baguette:

Note:
Work on a surface (counter top) that has no flour on it.

1.

Place dough on a surface and split into four even pieces using a dough scraper and scale (if you prefer smaller baguettes, you can separate it to even more parts than four).

2.

Form each piece into compact dough balls by stretching the dough. To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table.

3.

Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time.

4.

Repeat this step a few times until a nice dough ball is shaped. Each time, turn the dough about 90° to the right (usually about 2 times from each of the four sides).

5.

Place on a lightly floured surface and lightly flour the top. Cover the balls with a kitchen towel. Let rise for about 30 minutes.

6.

Start forming baguettes using your hands, roll each dough ball on a lightly floured surface into a long and skinny roll (no more than 1 ½” thick).

7.

Then, lengthwise, fold the dough by taking one side and folding into the center.

8.

Turn the dough 180° and fold the dough into the center again, but this time into the other side, over the folded side.

9.

Then, briefly roll it to a preferable thickness of 1”.

10.

Place all four rolls on parchment paper, placing them on an upside-down baking sheet (for oven preparation) or on a generously floured surface (for preparation on pizza stone). Lightly flour the tops and cover with a kitchen towel.

4. Proofing:

4.1.

Let your bread loafs proof in a proofing basket in a warm place for about 30 minutes before baking (do not go much longer than that). If you are preparing baguettes, let them proof no more than 15 minutes.

5. Baking:

Bake in the oven or on the grill with a pizza stone and pizza paddle.

A.

Oven baking:

1.

Preheat oven to 450°F with the first upside-down baking sheet in the center of your oven (without parchment paper) and a small heatproof bowl with water (in the bottom of the oven).

2.

Flip the raised bread from the basket onto a second upside-down baking sheet that is covered with parchment paper. If are you preparing baguettes, they are already there.

3.

Score the top of the bread with a razor (4 – 6 cuts on the top of the bread or 2 – 4 on the top of each baguette).

4.

Carefully slide the parchment paper with the bread (or baguettes) from the baking sheet to another baking sheet located in the oven.

5.

Add ice cubes to a small heatproof bowl with water. Optionally, add other ice cubes during baking for a crispier crust.

6.

Bake until done (about 20 – 40 minutes, depending on the thickness and shape of the bread, or 5 – 12 minutes, depending on the shape of the baguette). Test with a toothpick.

B.

Grill baking:

1.

Preheat the grill to 500°F. While preheating, keep a pizza stone on one side and a small heat-proof bowl with water on the other. Keep the temperature about 500°F, and if possible, focus on less direct heat with the fire, preferably on the side of the pizza stone.

2.

Flip the raised bread from the basket onto a lightly floured pizza paddle. If you are preparing baguettes, gently load them onto the pizza paddle by slowly sliding the pizza paddle under.

3.

Score the top of the bread with a razor (4 – 6 cuts on the top of the bread or 2 – 4 on each baguette).

4.

Carefully slide the bread or baguettes from the pizza paddle onto the pizza stone on the grill.

5.

Add ice cubes into a small heatproof bowl with water. Optionally, add other ice cubes during baking for a crispier crust.

6.

Bake until done (about 20 – 40 minutes, depending on the thickness and shape, or 5 – 12 minutes, depending on the shape of the baguette). Test with a toothpick.

You can freeze bread for later usage (it stays great in a freezer for up to a half year). Defrost in only 3 – 4 hours.

About the Author:

TomFounder

# 1

3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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