Comments on: Our version of a pain rustique

By: jeannine van steenbergen

jeannine van steenbergen — Sat, 03 Sep 2022 11:25:49 +0000

Geweldig lekker!

By: Randy

Randy — Thu, 03 Mar 2022 03:43:06 +0000

Have you tried baking the rustique in a dutch oven? I was thing 30 minutes covered and 10 – 15 minutes uncovered.

By: Annemiek van Moorst

Annemiek van Moorst — Mon, 21 Jun 2021 15:44:25 +0000

In reply to Annemiek van Moorst. Foregt to mention that I always do this (I bake this bread 2- 3 times a week).

By: Annemiek van Moorst

Annemiek van Moorst — Mon, 21 Jun 2021 15:43:13 +0000

In reply to Jamie.

Yes you can. WB states this on their site: they do the same. Use starter directly from fridge. But after feeding your starter, wait till activity has started again and put next day – or after baking days – back in fridge.

By: Jamie

Jamie — Sat, 05 Jun 2021 11:49:18 +0000

Hi,
Just wondering if I can use starter from the fridge?

By: Khalid Khan

Khalid Khan — Thu, 22 Apr 2021 20:05:36 +0000

I found a crumb shot ! Thanks. No need to respond to my earlier post.

By: Khalid Khan

Khalid Khan — Thu, 22 Apr 2021 20:02:38 +0000

Does anyone have a crumb shot of this pain rustique !

Thank you.

By: David

David — Mon, 22 Mar 2021 19:26:44 +0000

Lovely bread recipe. I made it with WW spelt, and the taste is very satisfying with modest sour but delicious flavor. Only modest oven spring from my 5 qt dutch oven and crumb a little tight for an “artisan” bread. I placed shaped loaf in fridge (retarded?) for 3 hours while away from the house and then at room temp while waiting for oven to preheat. Seemed maybe a little over-proofed since finger dimple did not recover. Could that explain lack of oven spring?

By: Kathleen Louise Powell

Kathleen Louise Powell — Wed, 03 Mar 2021 16:27:25 +0000

When you resume answering questions, I would like suggestions for using your recipes in a bread machine. They are great recipes that turn out nearly perfect every time but I would love to try in my bread machine using poolish.

By: Wendy

Wendy — Sat, 13 Feb 2021 20:14:16 +0000

I have made this bread dozens of times, and one thing I love about it is that it is extremely “forgiving” – I have forgotten to set timers on multiple occasions and allowed it to rest too long between stretch and folds or done too many stretches (or too few, LOL) and yet somehow this bread never seems to fail for me.
One modification I regularly make is to add 10-20g of ground flax seed to the flour before mixing it with the poolish and water; it gives the bread a nutty flavor and adds healthy fats to the bread; I suspect it also makes it stay fresh a little longer…. but that’s never an issue in my house, the bread is always gobbled up the day I bake it.
If you haven’t tried this loaf yet – it is maybe the most dependable and foolproof bake in my repertoire. (Although, superstitiously, I am always careful to say aloud, as I put the loaf in the oven, “I don’t know if this one is going to work!” It’s my incantation to the baking deities).
Enjoy! And thank you to the Weekend Bakers – your site gives me endless baking pleasure! I hope all is well in your world.

By: Henry Setzer

Henry Setzer — Thu, 21 Jan 2021 02:06:44 +0000

What a great recipe. I used 30 grams of starter in the poolish and jumped up the water to 80 grams in the dough. My proof time was almost 90 min. I baked it in a dutch oven at 495 f or 20min; then at 450 for 20 more and cure time of 5 min. with the oven door cracked. Came out perfect.

By: Weekend Bakers

Weekend Bakers — Mon, 24 Aug 2020 13:42:41 +0000

In reply to Lilian. Great Lilian! We understand the holes dilemma. It is great being able to get this structure, but it is not the end all and as for a sandwich there is a lot to say for a tighter and more regular crumb when butter and jam are involved! Enjoy the baking!

By: Lilian

Lilian — Sat, 22 Aug 2020 16:45:02 +0000

In reply to Weekend Bakers.

Hello Ed and Marieke –

After several distractions (you have too many interesting recipes!), I finally made this. It’s a great recipe & produced a good crust, nice bouncy crumb, and not too enormous holes (husband complains that it’s too difficult to butter bread with huge holes). I’ll definitely be making it again.

Thanks again!

By: Weekend Bakers

Weekend Bakers — Thu, 13 Aug 2020 15:09:19 +0000

In reply to Tom.

Hello Tom,
Yes that is no problem. Depending on the absorption level of your flour (they all are different) you would maybe need a few % less water, but we think it would be OK the use the amount from the recipe.
Just give it a go and see how the dough comes together, before adding the last bit of water.

Hope it will be great!

By: Tom

Tom — Sun, 09 Aug 2020 14:38:43 +0000

Would it be possible to make this recipe with only white bread flour? If so would I need to change the amount of water?

By: Weekend Bakers

Weekend Bakers — Thu, 30 Jul 2020 13:02:25 +0000

In reply to Bärbel Adcock.

Hello Bärbel,
So great to get your comment with this positive feedback. We can point you to our tips for scoring if you have not seen them yet:
www.weekendbakery.com/posts…onfidence/
Also, the type and brand of flour makes a huge difference in the ‘ear’ department, see it might pay off to experiment a bit with that. We do have our own favorite wheat / bread flour that works very well, other flour we tried did sometimes not even give much of an ear too. Also the amount of steam you are able to create and actual temperature of your oven play their part, as does the moment after the final proof you bring your bread to the oven. Make sure it is well proofed but not over-proofed of course, sometimes the slightest but of under-proofing will give you a nice oven spring. Baking your loaf in a Dutch oven (oven in an oven method) might also give you a better rise and ear.

Thank you again and enjoy your baking and sharing!

By: Weekend Bakers

Weekend Bakers — Tue, 28 Jul 2020 11:14:56 +0000

In reply to Oxana Matthey. You did well! Thank you for sharing your experience and enthusiasm Oxana. Keep on baking and you will get more and more comfortable with the recipe(s) and sourdough baking.

By: Bärbel Adcock

Bärbel Adcock — Mon, 27 Jul 2020 13:41:34 +0000

Hi,
I have just baked your version of the Pain Rustique. In fact there were a lot of firsts today. I never had much success preparing a sourdough starter from books that I have and yours worked first time and in the time frame you discribed. I did wonder whether such a small amount of starter would actually do anything when I made the poolish last night, but this morning it was nicely bubbling away (oh ye of little faith :)). In fact the whole process worked from start to finish in the given time frame.
I don’t have a proofing basket, so lined a shallow bowl with the approx measurements with a tea towel and rubbed a generous amount of flour into it. Then folded the towel over the top to cover. My only issue was with the slashing of the dough. I don’t have a lame (yet), so used a razor blade, but I think I either didn’t cut deep enough or at the wrong angle, as after baking I have a ‘smile’ rather than an ‘ear’. Any tips?
All in all I am very happy with the result and will have a few more practise runs with this loaf and also try some other of your recipes.

By: Oxana Matthey

Oxana Matthey — Sun, 26 Jul 2020 13:52:30 +0000

Hi, I have not stuck to the recipe BUT the reason it worked beautifully is due to your explanation of the bakers percentage and your magical calculator. THANK YOU. I knew my Am made « French type 80 » flour can take more hydration, so I used your calc to bump it to 80%. I also keep a lot of starter culture and it is stiff. so I used 150g of starter in the poolish and calculated the necessary water/flour to end up with your totals. My flour loved the extra water in the poolish stage. I fumbled a bit when putting my oval loaf into the round 500 F hot round dutch oven and prob degassed the dough a little, however still had a beautiful spring and made my first « ear »! The holes in my bread are not as big as yours but they are respectably big and a lot of them. The taste is beautifully sour. I feel very encouraged with the use of the calculator. Thank you for your patience and sharing the knowledge.

By: Weekend Bakers

Weekend Bakers — Fri, 10 Jul 2020 17:48:52 +0000

In reply to Leslie Valmadre.

Hi Leslie,
Thank you so much, first of all for sharing your version and method of the recipe and also for your very kind words. Much appreciated!
We find your remark on the calculator very valid of course and we will see if something like this would be possible. It may take a while, because there’s so much to do and not enough time, as always.
Enjoy your baking and recipe enhancing and the upcoming weekend!

Greetings from the Low Countries and stay safe!
Ed & Marieke
WKB