Rustic crusty bread

Baking pan used: GLASS BAKING PAN WITH LID - OVAL 2.2 L

INGREDIENTS

• 750 g wheat flour type 550 (alternatively spelt flour type 630)
• 300 ml of hot coffee
• 200 ml cold water
• 20 g honey
• 1 ½ packets of dry yeast
• 1-2 teaspoons of salt
• some olive oil for the glass mold
• flour for shaping

Preparation time including rising time: approx. 1.5 hours Baking time: approx. 55 minutes

PREPARATION

1 Put all the dry ingredients with the honey in a bowl. Mix the coffee with the water and add it as well.

2 Mix all the ingredients briefly by hand or with the dough hook on your food processor to form a sticky dough. The little kneading in this case creates the open-pored structure of a crusty bread. Then cover with a kitchen towel and leave to rise in a warm place for 45 minutes.

3 After 30 minutes of “rising time”, heat the glass dish without the lid in the oven at 50 °C top/bottom heat.

4 Now generously flour the work surface. Then remove the dough from the bowl using a floured spatula or your hands and place it on the work surface.

5 First, stretch the dough a little and pull it lengthwise, then fold it from each side towards the middle. This creates a loaf with 3 layers. The bread dough should not stick to the work surface, so use plenty of flour. Then fold the dough again from top to bottom.

6 Take the preheated glass dish out of the oven, brush it with olive oil, including the lid, and sprinkle only the bottom dish with flour. Place the loaf of bread in the dish with the folded side facing down and close with the glass lid. Leave to rise for a further 30 minutes in the oven while it is still warm. The bread will continue to increase in volume during baking.

7 Now set the oven to 250 °C top/bottom heat (fan oven: 225 °C) and bake the crusty bread with the lid closed for about 45 minutes. Then carefully remove the lid using oven gloves, reduce the heat to 200 °C (fan oven: 160 °C) and bake the bread for about another 15 minutes. This creates a firm, crispy crust.

8 Remove the bread from the glass dish and leave to cool on a wire rack so that the moisture can evaporate without creating damp spots. Even if it smells delicious of fresh bread, a little patience is still required. The crusty bread should not be cut until 1-1.5 hours later at the earliest.

The bread tastes best when it is still warm! Enjoy it with all your senses, just with butter or your favorite cold cuts or cheese. You can keep them fresh in our glass cold cuts boxes for up to 2 weeks!