Any quick(ish) rustic bread recipes?

Rustic Italian Bread

Ingredients

1 cup warm water

3 cups all-purpose flour, or (you can use Farina Tipo 00, Oat flour, or Wheat flour)

2 teaspoons granulated sugar

1 teaspoon salt

2 1/2 teaspoons of active dry yeast

1 Tablespoon of Olive Oil

1 Tablespoon of Sesame Seeds (optional for the top)

Preparation

Note: Preheat your oven to 375 degrees

1. In a bowl add 1 cup of warm water and dry active yeast and let it stand until creamy (about 5 minutes). In another bowl add flour, salt, and sugar. After 5 minutes take the yeast and give it a mix then add it to the flour mixture mixing it in with a fork until sticky. Sprinkle with a bit more flour and work it with your hands to make a ball.

2. Take the ball of dough and gently mold it into a smooth ball but firm but with an elastic fill.

3. Put the dough back into the bowl and cover with a kitchen towel and let it rise. This could take anywhere from 30 minutes to 1 hour. It all depends on the temperature in the house and the humidity. Since I am in Houston, Texas this takes me about 45 minutes.

4. Once it rises take a little more flour and pat it down and roll it into a ball again.

5. {OPTIONAL} Put the dough back into the bowl and let it rise 1 more time. When you let the bread rise twice it really makes for a better bread but if you are short on time then don’t worry about it.

6. After you are done with all the rising you will take the dough and put it on the parchment paper that is on a baking tray. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

7. Take about 1 tablespoon of olive oil and coat the dough with it. This will make it nice and crunchy on the outside.

8. After you rub it down with olive oil you can sprinkle a bit of sea salt or sesame seeds on top.

9. Next slash the top of the dough with a sharp knife at a 45 degree angle.

10. Bake 30 minutes, until you hear a hollow sound when you tap the bottom.

Allow the bread to cool slightly before serving, and enjoy!

Rustic Crusty Bread:

INGREDIENTS:

1 1/2 tablespoons instant yeast

1 tablespoon salt

6 1/2 cups unbleached, all-purpose flour, plus more for dusting dough

DIRECTIONS:

In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover lightly with a kitchen towel but don’t seal the bowl airtight. Let the dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut off a grapefruit-size piece with serrated knife (I have only ever made two loaves out of the batch of dough so I just divide the dough in half to form my first loaf). Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down. Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.

Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.

After the dough has rested and is ready to bake, dust the dough lightly with flour, slash the top with serrated or very sharp knife three times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.

If you don’t have a baking stone, try turning a rimmed baking sheet upside down and heating it in the 450 degree oven for 10 minutes prior to baking. When ready to bake, slide the parchment paper with the dough on it directly onto the overturned baking sheet and bake according to the recipe. You can also stretch the rounded dough into an oval and place in a greased loaf pan. Let it rise for 40 minutes if fresh (add an extra hour if the dough has been refrigerated). Bake in the loaf pan in the 450 degree oven, watching the time carefully – check after 20-22 minutes.

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exceedingly much any bread recipe will do. between the tricks for paying for a crispy crust is to brush it with water earlier putting it interior the oven and returned area way by the baking technique. surely have no oil or butter brushed as this is the way you softenthe crust...whether utilized on the instant after taking bread from the oven.