La Brea Starter And Rustic Bread Recipes

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EFFORTLESS RUSTIC BREAD



Effortless Rustic Bread image

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Provided by amyw

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 6h15m

Yield 20

Number Of Ingredients 5

3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

Steps:

  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g

LA BREA STARTER AND RUSTIC BREAD



La Brea Starter and Rustic Bread image

Make and share this La Brea Starter and Rustic Bread recipe from Food.com.

Provided by Diana Adcock

Categories     Sourdough Breads

Time P6DT25m

Yield 1-2 loaves

Number Of Ingredients 13

2 cups bread flour, plus
3 cups bread flour, for feeding
2 1/2 cups tepid tap water, plus
3 cups tepid tap water, for feeding
1/2 lb stemmed red grapes
cheesecloth
7 cups bread flour
2 cups bread, starter
3 tablespoons milk
1 cup tepid tap water (or more)
3 tablespoons olive oil, plus some for the bowl
1 package dry active yeast or 1 1/2 tablespoons dry active yeast
1 tablespoon salt

Steps:

  • For the Starter~.
  • Stir the flour and water together-mix well.
  • Tie the grapes in clean doubled cheesecloth.
  • Lightly crush grapes, swish through the flour/water mixture then submerge.
  • Cover tightly with a lid or plastic wrap.
  • Leave@ room temp.
  • Day 3-Lift out the bag of grapes and squeeze their juices back into the starter.
  • Stir up the starter to incorporate juices.
  • Day 4-Stir in 1 cup of flour and 1 cup of water into the container, blending well.
  • Let stand at room temp until it bubbles up, around 3-4 hours.
  • Cover and place in the fridge.
  • Day 5-repeat day 4.
  • Day 6-repeat day 5.
  • Now you are ready to use this starter.
  • It will keep for 4-5 months in your fridge.
  • Rustic Bread~.
  • Measure flour into the bowl of a large food processor and add the 2 cups starter.
  • Measure out the the rest of the ingredients and mix together the milk and water.
  • Turn on the processor and pour in the water/milk mixture in a thin stream.
  • Add the three T. olive oil in a thin stream.
  • Add the yeast and process for 25 seconds.
  • Add the salt and process 5 seconds more.
  • Your batter should be a bit like soft cooked oatmeal.
  • Let rest, in bowl for 5 minutes.
  • Process for 20 seconds.
  • Lightly oil a large glass bowl and scrape in the dough.
  • Cover with plastic wrap and let rest until doubled, around 2&1/2 hours.
  • Punch down and turn out onto a lightly floured board.
  • Let rest for 5 minutes.
  • Knead for 8-10 minutes or until smooth and elastic, adding a small amount of flour if needed.
  • Form into 1 or two round loaves.
  • You can place rounds onto a lightly flour dusted baking sheet-no baking stone needed OR Place a baking stone in the center of your oven and preheat to 500 degrees 30 minutes before baking.
  • Let rounds rise until doubled, around 1&1/2 hours.
  • Place baking sheet into center rack of oven OR GENTLY place raised dough rounds onto the hot stone and spritz oven with water.
  • Close and reduce heat to 400 degrees.
  • Bake for 25 minutes or until done, spritzing oven a few times.
  • Knock on the loaf and if it sounds hollow it's done.
  • (very scientific, I know!) Remove to cool on a wire rack.

RUSTIC BREAD RECIPE



Rustic Bread Recipe image

A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!

Provided by ShelfCooking.com

Categories     Side Dish

Time 2h

Number Of Ingredients 5

3 cups warm water
2 ¼ tsp (1 pkg) active dry yeast
1 Tbsp sugar
6 cups (750 g) flour
3 tsp salt

Steps:

  • Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
  • Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it's too sticky to handle, add ¼ cup flour at a time.)
  • Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I've run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
  • Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
  • Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
  • Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don't knead or handle it more than you need to. Add a little flour if it's too sticky.
  • Cut an X shape on the top of the balls with a sharp knife.
  • Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
  • Bake for about 25-30 minutes or until golden brown and cooked through.

NANCY SILVERMAN'S RUSTIC SOURDOUGH BREAD



Nancy Silverman's Rustic Sourdough Bread image

This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. You can find the recipe for Recipe #316306 here; you will need it for this recipe. This bread is light and airy with a nice crust and crumb. Very good!

Provided by Brandess

Categories     For Large Groups

Time 5h30m

Yield 2 1 1/2 LB Loaves, 24 serving(s)

Number Of Ingredients 9

2 2/3 cups water, lukewarm (70 F)
2 cups sourdough starter (plus...)
2 tablespoons sourdough starter
1 1/2 teaspoons yeast
7 2/3 cups bread flour, bleached white
1 tablespoon sea salt (1 tsp. Kosher salt. 1/2 tsp table salt.)
3 tablespoons milk, cold
3 tablespoons extra virgin olive oil
semolina flour, for dusting

Steps:

  • Place 2 1/3 cups water, 2 cups + 2 TBS sourdough starter, yeast and bread flour in the bowl of a mixer and stir with a rubber spatula or wooden spoon, just to moisten. Fit the mixer with a dough hook and mix the dough on medium speed for 6 minutes. Turn the mixer off and allow the dough to rest for 20 minutes.
  • Add salt and mix on medium speed for 2 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary.
  • Place milk, olive oil and remaining 1/3 cup water in a small bowl and stir together. With the mixer on low speed, very gradually add the liquids to the dough. Don't add the liquids too rapidly or they will slosh out of the bowl. Continue mixing on low until the ingredients are completely incorporated and then beat on high speed for 4 minutes.
  • Cover the bowl with plastic wrap and allow the dough to ferment at room temperature for 2 to 2 1/2 hours, or until it reaches the top of the bowl and doubles in volume. Sprinkle the work surface heavily with flour and pour the dough out to form a rough oval. Sprinkle the top of the dough with flour, cover it with a cloth and allow it to rest for 20 minutes.
  • Cut 2 pieces of parchment paper approximately 12 x 16-inches and place them side-by-side on the work surface. Sprinkle the papers heavily with the semolina, then with bread flour. Uncover the dough and sprinkle the top with more bread flour.
  • In a single continuous motion, cut the dough with a dough cutter into 2 equal pieces, carefully pulling the dough apart with your free hand as you go. Without pausing, carefully scoop up 1 piece of the dough, using the dough cutter and your free hand to hold each end, and lay the dough on a pieces of parchment paper, allowing the dough to stretch as it falls to form an oblong shape approximately 8 x 10 inches in area and 1 1/2 inches thick. It's more important to get the proper thickness than the right width or length. Repeat the procedure with the second piece of dough.
  • Using your index fingers, dimple each piece of dough at random 2-inch intervals, being sure to press through all the way through to the parchment paper.
  • Lightly sprinkle the dough tops with bread flour and semolina. Cover each with a cloth and allow them to proof at room temperature for 2 hours. Test for readiness by lightly pressing two fingers into the dough. The dough should feel soft and alive, not longer sticky.
  • Open the oven door and heavily spritz the oven with water from a spray bottle and quickly close the door. Keeping the parchment paper under the dough, slide the baker's peel (a large baking spatula) under 1 piece of dough.
  • Open the oven door, slide the dough and the parchment paper onto a pizza stone and quickly close the door. Spritz and load the second piece of dough in the same manner as the first. Turn the temperature down to 450°F Spritz the oven with water 2 more times during the next 5 minutes. Refrain from opening the oven door for 15 minutes.
  • After 15 minutes, slide the peel between the bread and the parchment paper and remove the paper. Return the bread to the baking tiles and rotate if necessary to ensure even baking. Continue baking another 5 minutes. With the peel, flip the bread upside down to allow even browning. Bake another 5 to 8 minutes for a total of 30 to 33 minutes. Remove the loaves from the oven and place them on a cooling rack. When the bread is cooled, dust off excess flour.

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