This Crusty Bread Machine recipe (made in a bread machine) produces a rustic loaf of bread that involves making a sponge the night before. Overnight, the dough develops a deep, yeasty flavor in addition to a soft texture with a close crumb. Use the DOUGH cycle to mix the dough, then bake in your oven for a fabulous loaf you will be excited to share.
1teaspoon(1teaspoon)instant or bread machine yeast
Dough:
3tablespoons(43g)cold water
1teaspoon(1teaspoon)sugar - optional, but it makes a nice crust
1½teaspoons(1½teaspoons)salt
2cups(240g)unbleached, all-purpose flour
¼teaspoon(¼teaspoon)bread machine or instant yeast
Instructions
Making the Sponge:
Place 1 cup cold water, 1½ cups unbleached, all-purpose flour, and 1 teaspoon instant or bread machine yeast in a bread machine pan and select the "DOUGH" cycle. Mix for 1 minute. Use a small spatula to carefully push flour stuck in the corners into the mixing area. Unplug the bread machine, close the lid, and let the flour mixture stand at room temperature overnight or about 8 hours. Do not leave over 16 hours.
Making the Dough
Open the lid of the bread machine and add the remaining 3 tablespoons cold water, 1 teaspoon sugar, 1½ teaspoons salt, 2 cups unbleached, all-purpose flour, and ¼ teaspoon bread machine or instant yeast.
Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball. If the dough is too dry and bounces off the sides, add water 1 tablespoon at a time until the dough sticks to the sides then pulls away cleanly.
When the DOUGH cycle ends, check to make sure the dough has doubled in size. If not, leave the dough in the machine to continue rising in the machine until double in size. It could take a while if your kitchen is chilly or drafty.
Remove dough from the bread machine pan to a lightly-floured surface or silicone baking mat (my preference). Use your hands to form the dough into a smooth ball by pulling the dough around to the bottom until the top is smooth. Pinch the bottom with your fingers. Place the ball of dough onto a parchment-covered cookie sheet. Cover loosely with lightly-oiled plastic wrap or a tea towel and place in a warm place to rise until almost doubled in size.
About 15 minutes before the bread is ready to bake, preheat a conventional oven to 500˚F (260˚C). Just before putting bread into the oven, sprinkle the top with flour, if desired. Using a single-edge razor blade (or a sharp, serrated knife), make several cuts across the top of the loaf about 1/2 to 1-inch deep.
Turn the oven back to 425˚F (220˚C). Bake for 30-35 minutes or until the loaf is golden brown and the internal temperature reaches 200˚F ( 93˚C). Allow the loaf to cool on a rack before slicing. You will get prettier slices if you wait at least an hour to cut the bread.
Notes
Directions for making bread with a stand mixer or by hand:
Follow the directions above for making the sponge. Use a medium-sized mixing bowl to mix the sponge and let it sit for 6-8 hours.
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.