Rustic Breads

White Bread-

50g madre
500g french T55 flour
375g tepid water
1g instant yeast
5g salt

Note: If you can't find French bread flour, T55, you can use strong bread flour instead.

Everlasting Madre

200g bread/strong flour
150g tepid water
1 tsp mild honey

For the madre instructions, please go to French Baguettes.

Garlic and Rosemary Bread-

40g madre
400g French T55 flour
300g tepid water
1g instant yeast
1g salt
1 Tsp garlic powder
1 Tsp fresh rosemary

Instructions-  

• Add the madre to the tepid water.
• Add the flour to a mixer and mix for 3 minutes.  
• Add the water mixture to the flour and mix for 10 minutes.  This is to warm the mixture to speed the fermentation process.
• Now add the yeast to one side of the mixing bowl and the salt on the opposite side. Remember:  The salt retards the yeast, which in return will take longer to rise.
• For the garlic and rosemary bread, this is the time to add those ingredients.
• Mix the mixture for a further 10 minutes.
• Now let the dough rest in the mixer for 30 minutes.

• Take out the dough which will be risen and stretch it on a lightly floured work surface and fold it in thirds as a letter.

• Now fold it into thirds again.

• Place the dough in a covered container and let rest for 45 minutes in a warm, 24C, place.

• Lightly flour a work surface and flip the dough out of the container.
• Stretch it a bit to create a rectangle.  Please note: Don't over use the flour as it will prevent the dough from sticking back together later on.

• With a dough cutter, divide the dough in 3 parts.

• Let rest for 5 minutes.
• Flatten one piece of dough with the palm of your hand to stretch it a bit, don't get all the air bubbles out. 
• Turn both short ends inwards.

• Length ways, roll the dough to form a log, making sure the ends are completely sealed.

• Let rest for 5 to 10 minutes.
• Flatten the dough.

• Length ways, roll over one side whilst pressing down in the center with the palm of your hand to close it.
• Lift the dough, stretch it slightly and roll over the other side towards the middle. 

• Now, close both sides as a book whilst pressing down on the edges to make sure it has closed properly.

• Shape them a bit into rustic shapes.
• Let rest for 45 minutes on a slightly floured cloth on a baking tray.
• Preheat the oven to the highest temperature, 250C.  
• Score the dough with any patterns of your choice.
• Place in the oven and quickly splash 1 cup of cold water to the floor of your oven or onto a pre-heated tray to create steam.  Lock the door.  
• Bake for 20 minutes.
• After 15 minutes, reduce the heat to 220C and bake for a further 5 minutes.

• If you are using a baking stone, place the bread on the stone, score it and bake the same way.
• Enjoy
• For left over bread, wrap it in cling film.  This bread will not go stale.  The next day just toast it and voila!