Conceição's Rustic Crusty Bread Recipe
Ingredients
Directions
- Mix the yeast with the warm water and let it rest for 10 minutes.
- Place the flour and salt in a bowl, make a hole in the middle, pour the yeast/water, and knead well.
- Cover the bowl with plastic film and let it rise for 2 to 3 hours.
- Preheat the oven to 230°C or 445°F.
- On a floured surface, place the dough by pulling one end of the dough towards the center and then the other.
- Repeat 3 to 4 times.
- Form a ball (in this case I did 4) and let it rest for 10 minutes.
- Place on a tray sprinkled with flour, make a shallow cut and bake for about 30 minutes depending on the oven.
Adapted from a Recipe by: Conceição Fernandes
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute all-purpose flour with whole wheat flour?
Yes, you can substitute all-purpose flour with whole wheat flour, but the texture may become denser. You may need to adjust the hydration level by adding a bit more water since whole wheat flour absorbs more moisture.
How should I store the leftover bread?
Store the leftover bread in a paper bag at room temperature for about 1-2 days. For longer storage, wrap it in plastic wrap and place it in the freezer, where it can last up to 3 months. To revive frozen bread, let it thaw at room temperature, then warm it in the oven.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast or too cold of a temperature. Make sure your yeast is fresh and active by testing it in warm water with a bit of sugar before adding it to the dough. Also, ensure your dough is in a warm environment while it rises.
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