Soups & Stews > Soup & Stew Serving Suggestions > Bread Pairings > Crusty Bread
Rustic Crusty Bread
A classic crusty bread recipe perfect for dipping in soups and stews. Enjoy its crispy exterior and soft, chewy interior.
Ingredients
- 500 g Bread Flour
- 350 ml Water (lukewarm)
- 7 g Active Dry Yeast
- 10 g Salt
Activate the Yeast
In a small bowl, dissolve the yeast in lukewarm water. Let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
Combine Ingredients
In a large bowl, combine the bread flour and salt. Add the activated yeast mixture to the flour. Mix until a shaggy dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook.
First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1.5-2 hours, or until doubled in size.
Shape the Loaf
Gently punch down the dough to release the air. Shape the dough into a round or oblong loaf. Place the loaf on a baking sheet lined with parchment paper.
Second Rise
Cover the loaf with a damp cloth and let it rise for another 30-45 minutes.
Prepare for Baking
Preheat your oven to 450°F (232°C). Place a baking pan filled with water on the bottom rack of the oven to create steam. This will help create a crispy crust.
Score the Loaf
Using a sharp knife or lame, score the top of the loaf with a few slashes. This will allow the bread to expand during baking.
Bake
Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool and Enjoy
Let the bread cool on a wire rack before slicing and serving. Enjoy with your favorite soup or stew!
Nutrition Facts Estimated per 100g of product
Note: Nutritional information is an estimate and can vary based on specific ingredients and baking conditions.
Calories: 250 kcal
Carbohydrates: 50g
Protein: 8g
Fat: 2g
Sodium: 400mg
Other Considerations for Nutrition
This crusty bread is a good source of carbohydrates. Consider whole wheat flour for a higher fiber content. Control sodium intake by using less salt in the recipe.
FAQ
-
Can I use all-purpose flour instead of bread flour?
Bread flour is recommended for its higher protein content, which results in a chewier texture. However, you can use all-purpose flour, but the bread may be slightly less chewy. -
How do I store the crusty bread?
Store the bread in a paper bag at room temperature for up to 2 days. To keep it fresh longer, freeze it in a freezer-safe bag. -
Why is there a pan of water in the oven?
The steam created by the water helps to create a crispy crust on the bread. The moisture on the surface of the dough delays the crust from setting too quickly, allowing the loaf to expand fully.