John Myers
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Country Bread
The perfect country bread recipe with a picture and simple step-by-step instructions.
For the pre-dough
- 265 g Wheat flour 550
- 170 ml Water
- 6 g Fresh yeast
- 4 g Salt
For the main dough
- 240 g Wheat flour 550
- 25 g Rye flour 1150
- 180 ml Water
- 11 g Fresh yeast
- 10 g Salt
- 10 g Baked malt (works without it if necessary)
- I have never had good results when baking bread, but this recipe and good tips 🙂 have resulted in great bread.
- The ingredients should all be at room temperature. The wheat flour should be 550. The dough will then be firmer / stronger.
- Put all the ingredients for the pre-dough in a bowl and mix.
- Let rise for an hour at room temperature and then cover and place in the refrigerator overnight.
- The next day, knead the flour with the water and let it rest for 30 minutes. Then knead the yeast, salt, baking malt and the pre-dough in pieces (knead vigorously for at least 8 minutes) until the dough is elastic, homogeneous and smooth.
- The dough should now rest for an hour at 23 ° C. Then let rise at 27 ° C for two hours.
- Bake in a preheated oven at 240 ° C for 30 minutes. Slide a saucepan into the lower layer and pour a cup of water on it to evaporate.
- After baking, the bread is brushed with water. Baking bread is also faster, but then it also tastes different. Good things come to those who wait! 😉
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