I want to make a loaf of bread. Not just any bread. I want to make a loaf of bread that has a thick, rustic crust. I want a course texture and I want a good flavor. I want to put 7 tablespoons of butter and 6 of jam on a single slice and have the bread not even know it is there. Google seems to know what I want before I finish typing. I suppose that is their goal. Searching for “perfect rustic bread” I came up with this: In Search of the perfect rustic loaf recipe.
They say it better than I said it:
We’ve all had it at least once. It has a crisp crust, a chewy interior, large, irregular holes and a slight tang. When toasted, it soaks up butter like nobody’s business. In short, it’s leavened perfection.
I am interested in trying this recipe, though without the bread machine. A wood burning oven would be ideal, but I don’t have any of those.
The recipe has all the makings of what I seek. Flavor in bread can be created several ways. The best way in my experience is with time.
Temperature control and humidity is key in the formation of a nice crust.
Baking it at just the right time is crucial in creating the texture. Let it rise too long and you get yourself a flatter bread than you might have wanted.
The type of flour is also important, though I am not sure you need to use King Arthur. I didn’t even know he baked. Monty Python left that part out. You just need a good bread flour (it has a higher protien content than your regular all pupose flour).
This recipe has it all.
I can’t wait to try it. All I need now is time to bake. The lack of time to bake is why Wonder Bread is a billionaire.
Turns out Wonder Bread went bankrupt and this recipe was good, but kinda meh. This one for an artisan style rye bread was better.