Does anyone have a good 'rustic' bread recipe that can be made in one day?
I've seen no knead recipes, and I love them, but I want to try my hand at a recipe that involves kneading. Is there such thing as a rustic bread recipe that I can do in one day that doesnt require overnight proofing or anything? Thank you, you all are wonderful!
Time is what creates flavor, which is why most recipes have some or all of the dough aging in some way so it developed flavor. These recipes also grow the yeast colony which create more CO2 which is useful to us for making the bread rise. It is possible to simply mix flour, water, salt and yeast in a bowl, let it rise for a while, then knead, rest and repeat. That dough can be baked in the same day and you will get a loaf of bread that you can eat.
If you want more flavor, then invest more time. The best flavor is most likely found in the longest recipes, using preferments, biga, mother doughs, Old doughs (pâte ferment) or sourdough starters.
It might be beneficial to search this site and carefully study the recipes, odds are you'll find several that will suit your needs.
Floyd's Rustic Bread recipe can be done in a single day or with an overnight proofing.
http://www.thefreshloaf.com//recipes/rusticbread
Time is what creates flavor, which is why most recipes have some or all of the dough aging in some way so it developed flavor. These recipes also grow the yeast colony which create more CO2 which is useful to us for making the bread rise. It is possible to simply mix flour, water, salt and yeast in a bowl, let it rise for a while, then knead, rest and repeat. That dough can be baked in the same day and you will get a loaf of bread that you can eat.
If you want more flavor, then invest more time. The best flavor is most likely found in the longest recipes, using preferments, biga, mother doughs, Old doughs (pâte ferment) or sourdough starters.
It might be beneficial to search this site and carefully study the recipes, odds are you'll find several that will suit your needs.
Flour, water, yeast salt: Knead, leave an hour, degass, shape, prove bake.... 3 hours total. Try 400g bread flour, 50g rye and 50g wholemeal wheat. 7g yeast, 8g salt and 325g water (maybe a bit more)
The key is the mix - try 10% rye and 10% wholemeal. Throw in some seeds if you like.
You'll get a good loaf - might not be the best, but there you are.
I guess the real question is: what is rustic anyway... Bread with floor sweepings, or ... Whatever you want, go for it. :-)
(My "sourdough Rustic" is 20% wholemeal flour with a sesame seed topping - what's in a name...)
-Gordon
http://www.seriouseats.com/2014/08/bread-making-basics-everything-you-need-to-know-to-start-baking-awesome-bread.html