Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

"Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by K9 Owned photo by K9 Owned
photo by shelteredcreature photo by shelteredcreature
photo by shelteredcreature photo by shelteredcreature
photo by gemini08 photo by gemini08
Ready In:
336hrs 30mins
Ingredients:
4
Yields:
4-5 Loaves of Bread
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ingredients

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directions

  • Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
  • Add the yeast to the water and then the salt, mix well.
  • Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
  • Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
  • Allow to prove for 2 hours, or until doubled in size.
  • The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
  • If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
  • Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
  • Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
  • Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed – this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.

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Reviews

  1. This has become a staple in my house. I usually only make enough for one loaf and make two small loaves out of it since it's only me and my DH. I use a bit of brown sugar to activate my yeast and leave the dough out overnight to give it a light sourdough flavor before baking it up the next morning.
     
  2. I use this recipe twice a week. I've tried many bread recipes and while they were all good, this one is great. It has a terrific spongy texture that we love. And best of all, we have cut most sugar out of our diets for my daughters ADD, and this recipe fits the bill. You cant even tell there isnt any sugar in it, its so good. Thanks! UPDATE: I made this bread first few times with the steam pan method. And then i got lazy and just used a spray bottle to mist the top of the bread just before putting in the oven. I saw no difference in the texture of the dough. It worked great. I have also subbed 1/4 cup Whey Protien Powder for 1/4 cup of the flower to add protein to the bread, and there was no change to the texture taste or moisture level. Still wonderful
     
  3. Wow! I am enjoying this recipe so much. I have done this countless times now, and have tweaked it a bit to get it to work for me. At first I was having a hard time getting it to rise after coming out of the fridge, so I tried rising it for 2 hours in the oven with the light on. That seems to work well. Also, I add a bit more yeast then called for, as that seems to help the rising too. Also I add 3tsp of sugar when I am adding the salt. I find this rounds out the flavour a bit. I have done this with a mix of white and whole wheat bread flour, as well as just all whole wheat, which I think I like better. I also found that baking it at 450 was giving me loaves that were a bit too crusty for my liking, so I have been baking mine at 350 for 25 mins, and I find that they are perfect! I have also used this as a pizza dough with great success! I rolled it thin with a rolling pin and brushed it with olive oil, and baked for 7 mins, then added sauce and toppings and put it back in the oven until done. It is amazing to have bread/pizza dough in the fridge all the time ready to go when I am. Thank you so much for posting this. I hardly buy bread anymore, so this recipe is also a big money saver, as well as being fun and easy!! I would recommend this to anybody....it is quick, easy and great!!
     
  4. FT- I made this bread recipe last week and all week long. It is FANTASTIC!! If I could give you 5 stars for each day of the week I would. I made a baguette for dinner Sunday, Rolls for pulled pork on Monday, a mini loaf for 2 Tuesday, a baguette Thursday and used ther emainder of dough to make rolls for the weekend.On each the insides were soft and fluffy, not dense or heavy at all as my DS said. He finished the baguette off after dinner with slathered butter. For the rolls I wanted some crusty and some soft tops. For the soft tops I brushed on melted butter as they came out of the oven and they were soft but not squishy. PERFECTION> I have a bowl ready to go in the firdge right now for dinner tomorrow and the remainder fo the week more breads. I may even try some in a loaf pan for sandwich bread but I am having so much fun just taking out a softball doughball and cooking up a storm. It is the best smell in the morning. I also plan to incorporate some freh herbs from my garen this week into the loaves. I cannot wait! Thank you again. edited April 9, 2010. I have to say I use this recipe all the time now! If I want a change I change the flour additions to rye or wheat with the white. I love it, DH loves it and now FIL comes over for some fresh made rolls.Today's dough ball is going to be used to make cinnamon bread for DH. He mentioned it has been a while lol. FT you have saved me an enormous amount of money on yeast and an enormous amount of time. I rarely use my bread makers anymore and I have 2 because I could always have fresh bread baking. Now I just pull out your recipe on Sunday morning, get it going and I have bread or rolls for the week and each day fresh, resh, freash! I can't wait til my summer herbs are ready to make herb bread again. Tomorrow with my new batch of dough will make rosemary foccaccia as my rosemary plant made it through winter and is ready for plucking!
     
  5. I love it! Easy, convenient and tasty as can be! I now keep a bowl of dough in the fridge at all times. I never use it all up - I add the last bit to the next batch to enhance the flavor. Mmmmmmm!
     
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Tweaks

  1. Each ball of dough I puled off I was able to add flavor if I wanter to, or make cinnamon rolls. Perfect recipe for a one and done base.
     
  2. This is really very good bread for the effort involved. It's not bad if baked immediately, but the flavor just deepens and grows more complex over time. When I knew I wasn't going to be using it the same day, I've used sourdough starter instead of yeast. It worked just fine. I've also added starter in addition when I was running short of yeast. Thanks, French Tart! I'll never go back to tasteless bread from the supermarket.
     
  3. I use this recipe twice a week. I've tried many bread recipes and while they were all good, this one is great. It has a terrific spongy texture that we love. And best of all, we have cut most sugar out of our diets for my daughters ADD, and this recipe fits the bill. You cant even tell there isnt any sugar in it, its so good. Thanks! UPDATE: I made this bread first few times with the steam pan method. And then i got lazy and just used a spray bottle to mist the top of the bread just before putting in the oven. I saw no difference in the texture of the dough. It worked great. I have also subbed 1/4 cup Whey Protien Powder for 1/4 cup of the flower to add protein to the bread, and there was no change to the texture taste or moisture level. Still wonderful
     
  4. Dear dear Ms. Tart, your bread is marvelous and INSPIRING! I replace at least half of the flour with fine semolina and sprinkle the parchment with coarse semolina, and the result is very similar to the Sicilian bread that my DH admires. I have also used this dough to make scacciata, which is a eastern Sicily stuffed bread, with great success. Very good olive bread as well. I don't have dry yeast available so I use 25 g of cake yeast per recipe. I wish my oven would go to higher temperatures so that the bottom of the loaf was as crispy as the top. I have been using the convection option, and have been skipping the parchment to get a better result. Thanks to you for my new found interest in bread baking!
     
  5. Count me in, too, as a fan of recipes with history. Fascinating introduction and helpful instructions. The first batch I stuck to the recipe exactly as written although I used 2 1/2 teaspoons of Bob's Red Mill active dry yeast with no problems. The next day I replaced half of the white flour with whole wheat flour. For the third batch coming up this week I will cut down the whole wheat to between 1-1 1/2 cups for better texture and more so for personal preference. A ridiculously simple yeast bread recipe that I would recommend for bread making beginners. My brand spankin' new KitchenAid stand up mixer came in quite useful for mixing the dough and handled six cups of flour like a true champ! My husband loves this bread (as does ~Tasty~) and he has asked me to teach him how to prepare it! Thank you once again, French Toast for a beautiful recipe. cg ;) PS if you have time, read through the reviews. There is a wealth of information provided.
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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