Rustic Bread from the Agrarian Kitchen

[achookwoman]

Rustic Bread from the Agrarian Kitchen.
At the Agrarian Kitchen, we all made a loaf of bread which was cooked in the wood fired oven. We took the loaf home. Rodney had started the pre-ferment the previous day, and we carried on with the process. I wasn't sure how the recipe would convert as we all spent a good 20 mins. slapping the dough down on the stainless steel bench. I shouldn't have worried as you can see by the result. It is truly amazing what a very small amount of yeast and sufficient time will do to raise the dough.

Begin the pre-ferment the day before

In the TMX bowl mix
450g bread flour, (I used Laucke premix)
270g warm water
1 1/2 teaspoon of salt, (not if using premix)
1/8 teaspoon of dried yeast

Knead for 1 min. on knead setting.
Leave in TMX bowl and place in a warm place for 12/16 hours.(over night)

Final dough

Sit bowl back on base and add the following ingredients, It will look very full but will settle down once kneading starts.
270g bread flour
90g rye flour
90g wholemeal flour
355g. warm water
8g salt, (not if premix is used)
1/2 teaspoon dried yeast.

Knead for 5 mins.
on bread/dough setting.
Tip out of TMX bowl into a large bowl that has been oiled, and cover with plastic.
Let sit for 2/3 hours, knocking it down after 50 mins.
When it has doubled, turn out on to silmat and knead by hand for 1 to 2 mins. Form into shape required to fit tin, which should be oiled or lined.
Place in bread tin or large cast iron casserole, cover with plastic and let rise for 1 to 1 1/2 hours until doubled.

Preheat oven to 220/230c, cover bread with foil formed into a tent over bread, or cover casserole with lid.
Cook for 30mins. turning bread around after 15 mins.
Remove cover and cook for another 20 mins., turning after 10 mins.

Test to see it is cooked by tapping on the base, it should sound hollow.
If not cooked , return to oven without tin, for 10 more mins.
Cool on wire rack.


You can make 1/2 mix, reduce cooking time to 30/40 mins in total.
If you wish to grind your own rye and wholemeal flour, do it before you start the premix, and set aside for the next day.
Posted by eliz

[Cornish Cream]

Nice looking loaf of bread Chookie.Very interesting process of producing the finished result.You really are the guru of breadmaking and very inspirational to us all here.

[judydawn]

Another feather in your cap Chookie - with all those feathers is it any wonder your nickname suits you 
Thanks for sharing your experience with us.

[CreamPuff63]

absolutely stunning chookie  and I bet you marvelled at it quite abit before taking the first slice 

[JulieO]

Another feather in your cap Chookie - with all those feathers is it any wonder your nickname suits you 

Good one Judy! 

Love the sound of this Chookie and yours looks great, I have made one similar called Artisan bread where minimum kneading is done and left for about 18 hours before baking in a cast iron pot.  I'd  like to try doing it by this method one day soon.  Love reading your posts. 

[cookie1]

Thanks for all the work Chookie. I am going to try this over the weekend.

[Thermomixer]

Looks great indeed.  Thanks for posting.  I did a bread class with a french baker & he used the same technique with a poolish made the day before.  It was interesting to see how little yest we really needed.

The TMX sure beats banging dough on the table for 20 minutes !!

[cookie1]

Managed to get this made at last. We like it very much. DH actually said 'it wasn't bad.' High praise indeed. I made it in two tins with lids so we ended up with 2 square loaves. Very nice, thanks Chookie.

[achookwoman]

Cookie,  these look great.   We liked the softness and flavor,  hope you do too.

[containergirl]

This looks great.  The texture looks divine in cookies picture.

I also find it amazing how little yeast you need with extra time.  For my daily bread I only use 1/2 teaspoon.

[achookwoman]

Containergirl,  do you let it sit over night?

[Thermomixer]

looks better than "not bad" cookie1 - keep up the good work.   

[Thermomixer]

Hey Chookie, does this look familiar?

http://stephenestcourt.blogspot.com/2010/09/agrarian-kitchen-secrets-of-sourdough.html

[achookwoman]

Thermomixer,  thanks for that.  The loadf we made was obviously based on this,  however without the sour dough.   Inspired to do THAT class now,  although thought I might do the WHOLE PIG class.  Can always learn something.

[Thermomixer]

You can ALWAYS learn something is my motto (& excuse for going to so many classes    )