Pain Rustique
Photo: flickr user jytyl
Ingredients
Preparation
1
2
3
Mix to a firm manageable dough adding just a little extra water if necessary.
4
Turn the dough out on to a lightly floured work surface and knead thoroughly until the dough is really smooth and elastic in texture then return it to the mixing bowl and cover with a damp cloth or plastic wrap. Leave the bowl by the side of the aga for about an hour until the dough has doubled in size.
5
Scrape the dough out of the bowl and reknead it but more lightly than the first time.
6
Replace it in the bowl cover and leave by tltc side of the aga for a further 30 minutes until it has risen again.
7
8
9
10
Cover loosely with plastic wrap and leave by the side of the aga for a further 45 minutes or until doubled in size.
11
This is the third rising.
12
Holding the dough steady with the teatowel make three deep slashes across the top of the loaf then remove the towel.
13
Bake the loaf on the wire rack for 30 to 35 minutes until the base sounds hollow when tapped.
14
Cool on a wire rack.
15
16
Makes 1 loaf
Tools
.
Yield:
1.0 servings
Added:
Saturday, February 13, 2010 - 12:35am