Pain Rustique

Preparation info

  • Dough Yield: About


    loaves at 1 lb , 2 oz each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

Pain Rustique, or Rustic Bread, is unique in its own way. After bulk fermentation, the dough receives no preshaping or final shaping, so in that respect it is similar to ciabatta dough. The cell structure of Pain Rustique is open and airy, the crumb is delightfully creamy, and this humble bread, while a good companion to a wide assortment of foods, is also flavorful enough to be eaten alone. Half the flour in the formula is pre-fermented, which enables the baker to produce goo