Equipment
Ingredients
Main
- 325 ml water, warm
- 180 ml poolish
- 3¾ g cake yeast
- 330 g flour
- 24 g wheat germ
- 6 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 489 kcal
- Protein
- 15 g
- Carbohydrates
- 101 g
- Fat
- 2 g
- Fiber
- 4 g
- Sugar
- 0 g
- Sodium
- 589 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 199 mg
- Calcium
- 25 mg
- Iron
- 6.3 mg
- Magnesium
- 44 mg
- Phosphorus
- 194 mg
- Zinc
- 1.7 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 1.22 mg
- Riboflavin
- 0.69 mg
- Niacin
- 8.3 mg
- Folate
- 272 mcg
- Water
- 97 g
Sources: USDA FoodData Central
Method
In a large bowl, combine 325ml water, 180ml poolish, and 3.75g cake yeast. Stir until the yeast is mostly dissolved.
Add 330g flour, 24g wheat germ, and 6g salt. Mix until just combined, then stir vigorously for 5 minutes.
Cover the bowl and let the dough rest for 20 minutes.
Turn the dough onto a lightly floured surface. Fold the dough in half lengthwise, then crosswise. Repeat this folding process two more times over the next 40 minutes.
Return the dough to the bowl and let it rest for 30 minutes.
Turn the dough out onto a floured surface and gently form it into a square. Cut into 4 equal squares using a bench scraper.
Place the dough pieces on a sheet pan lined with a floured tea towel. Cover with plastic wrap and rest for 1.5 hours until it holds an imprint.
Preheat the oven to 232°C (450°F). Line two sheet pans with parchment paper.
Transfer dough to the prepared pans with the floured side up. Spray the oven walls with water and bake for 15 to 20 minutes, spraying the walls three more times during the first 5 minutes.
Transfer the loaves to a wire rack and allow them to cool completely.
Chef's Notes
- The poolish starter is key to the flavor and texture of this bread. Ensure it's active and bubbly before you begin mixing the main dough.
- Vigorous stirring for 5 minutes develops gluten without kneading, creating the desired chewy texture. Don't skip this step!
- The folding technique (step 4) builds strength and structure in the dough. Be gentle but firm to avoid deflating the air pockets.
- Steam is crucial for achieving a crisp, chewy crust. Spraying the oven walls with water creates this environment. Be careful when opening the oven door.
- Allow the bread to cool completely before slicing. This allows the crumb to set properly and prevents a gummy texture.
Storage
Refrigerator: 3 days — Store in an airtight container or bag.
Freezer: 3 months — Wrap tightly in plastic and foil.
Reheating: Warm in a 175°C (350°F) oven for 5-8 minutes to restore crust texture.
Troubleshooting
Crust is soft instead of chewy
Cause: Insufficient steam during the initial baking phase
Fix: Cannot be fixed once baked.
Prevention: Ensure the oven walls are sprayed generously with water during the first 5 minutes of baking.
Cultural Context
Rustica bread, while not a strictly defined regional Italian specialty, evokes the rustic, hearty loaves often found in Italian bakeries. These breads typically feature simple ingredients and a focus on crust development and a satisfying crumb, reflecting a tradition of artisanal bread-making that prioritizes flavor and texture over elaborate decoration.
