For a tangier flavor, allow the starter to ferment for a longer period (up to 24 hours). If you don't have a bread machine, the starter can be mixed by hand. Just ensure thorough mixing. The water spritzing is crucial for achieving that perfect crust; don't skip it! Freezing the extra starter in smaller portions makes it easier to thaw only what you need for future loaves.
Rustic Country Bread
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME16 hrs 40 mins
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SERVING12 People
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VIEWS39
A beautifully rustic round loaf, boasting a satisfyingly crisp crust and a chewy interior. Perfect for sandwiches, toast, or simply enjoying with a smear of butter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber1 g
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Protein3 g
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Saturated Fat0 g
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Sodium50 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View **Day 1: The Starter (5 minutes active, overnight rise):** In the pan of your bread machine, combine 3/4 cup spring water, 1/4 teaspoon bread machine yeast, and 1 3/4 cups bread flour. Select the 'dough' cycle and let it knead for 5 minutes. Stop the machine and allow the mixture to rise overnight at room temperature.
02 Step
Recipe View **Day 2: Mixing and First Rise (15 minutes active, 2 hours rise):** Gently pour the starter from the bread machine pan into a non-metallic container. Reserve 1/3 cup of the starter for this recipe; freeze the remaining starter for future baking endeavors. In a large bowl, whisk together the reserved 1/3 cup starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour, and salt. Select the 'dough' cycle on your bread machine (or knead by hand for about 10 minutes). After the initial kneading (either in the bread machine or by hand), remove the dough and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm place until doubled in size, approximately 2 hours.
03 Step
Recipe View **Second Rise (5 minutes active, 1 hour rise):** Gently deflate the dough. Cover again with the damp towel and allow it to rise a second time until doubled, about 1 hour.
04 Step
Recipe View **Shaping and Final Proof (10 minutes active, 40 minutes rise):** Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place the loaf on a baking sheet that has been generously sprinkled with cornmeal to prevent sticking. Cover the loaf and let it rise until nearly doubled in size, about 40 minutes. During the last 20 minutes of proofing, preheat your oven to 400 degrees F (200 degrees C).
05 Step
Recipe View **Baking (50 minutes):** Spray the loaf generously with water. Place it in the preheated oven. For the first 10 minutes of baking, open the oven every two minutes and spray the loaf again with water – this creates a beautiful, crisp crust. Continue baking for an additional 40 minutes, or until the bottom of the loaf sounds hollow when tapped. Let cool completely on a wire rack before slicing and enjoying.
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Freddy Quigley
Jun 4, 2025The starter method is a bit time-consuming, but it's totally worth it for the flavor. This bread is so much better than anything you can buy in a store.
Justyn Wunsch
Apr 18, 2025This recipe is fantastic! The crust is incredibly crispy, and the crumb is perfectly chewy. It's become a staple in my kitchen.
Sandy Wuckert
Mar 4, 2025I've never made bread before, but this recipe was surprisingly easy to follow. The results were amazing – a beautiful and delicious loaf of bread!
Kaylie Dicki
Feb 1, 2025I added some rosemary and garlic to the dough, and it turned out wonderfully! This recipe is a great base for experimenting with different flavors.