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Country Bread recipe from Forn Baluart
The farmhouse bread from Forn Baluart has a crunchy and golden crust that envelops a tender and flavorful crumb, resulting from the perfect combination of bread flour, strong flour, and water.
vegetarian
oven
bread
side
traditional
Ingredients
Servings:
4

Ingredients

  • 120 gbread flour strong flour
  • 700 mlwater
  • 188 gseafood dough or fresh yeast
  • 2 coarse salt
Nutritional Information

Per Serving (Approx.)

Calories
182 kcal
Protein
9 g
Fat
5 g
Carbohydrates
23 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • First, perform an autolysis: mix the water and flour until they are well integrated.
  • Knead the dough for 5 minutes until achieving a homogeneous texture.
  • Let the dough rest covered with a damp cloth for 40 minutes.
  • Add the yeast and knead the dough for an additional 5 minutes.
  • Add the remaining yeast and coarse salt, and knead for a total of 16 minutes.
  • Knead at a slow speed for 11 minutes.
  • Continue kneading at a fast speed for an additional 5 minutes.
  • Let the dough ferment for 2 hours and 15 minutes, folding on two occasions:
  • Make the first fold 15 minutes after the start of fermentation.
  • Make the second fold 1 hour and 45 minutes from the start, i.e., 1 hour and 15 minutes after the first fold.
  • If more than one piece is being made, divide the dough into the desired portions.
  • Shape each piece of dough into a ball and form it into the desired final shape for the bread.
  • Let the shaped bread rest inside a basket lined with a linen cloth in the refrigerator (between 2ºC-8ºC) until the next day.
  • The next day, preheat the oven to 230ºC for at least 30 minutes before baking.
  • Remove the basket from the refrigerator, dust the bread with semolina, and carefully place it on the baking peel.
  • Lightly dust with wheat flour and score the loaf with a razor.
  • Bake the bread at 230ºC until it is well-cooked and golden brown.
  • Let the bread cool on a wire rack so it cools evenly.
Recommendations & Tricks
  • Ensure to measure all ingredients precisely: 120 grams of bread flour, 280 grams of strong flour, 700 ml of water, 188 grams of sourdough starter or 19 grams of fresh yeast (weighed accurately), and 2.8 grams of coarse salt.
  • Perform autolyse by mixing the water and both types of flour in a large bowl. Let them rest for 30 minutes to naturally develop gluten and ease subsequent kneading.
  • After autolyse, add the sourdough starter or fresh yeast and the salt to the bowl. Knead the mixture by hand for about 10 minutes or until the dough becomes smooth and elastic.
  • Allow the dough to ferment at room temperature for 3 hours, gently folding it every 30 minutes to aid in developing its structure.
  • After the first fermentation, shape the bread and place it in a proofing basket. Cover it and let it rest in the refrigerator for 12 hours for slow fermentation and flavor development.
  • Preheat the oven to 250°C with a cast iron pot inside. Once it is thoroughly heated, place the bread directly from the refrigerator into the hot pot, cover it, and bake for the first 20 minutes. Then, remove the lid and continue baking for an additional 25-30 minutes or until it acquires a deep golden color.