Rustic French Bread

For the country bread recipe, mix the dry ingredients for the first batch. Pour warm water over the mixture and knead the dough into a ball with your fingers. Cover the dough with cling film and set aside in a warm place for 1-3 hours.

In a separate bowl, mix the dry ingredients for the second batch. Tear off a piece from the slightly risen dough, add it to the dry ingredients. Pour warm water into a bowl and mix with your fingers until smooth, and then add the remaining dough of the first batch. Shape the dough into a ball, cover with foil and leave for 15-20 hours.

The next day, mix the dry ingredients for the third batch in a separate bowl, add the risen dough, pour the yeast diluted in warm water and knead the dough. Of course, you can knead the dough in a bread machine, but if with your hands, you will have to work hard.

The dough must be kneaded for 20 minutes on a floured board. If necessary, you can increase the mixing time by another 5-10 minutes. After kneading, the dough should be homogeneous and plastic. Form a ball, transfer to a bowl, cover with cling film and put in heat for 1.5 hours.

When the dough comes up, put it on a floured table and press it with the palm of your hand, roll the dough cake into an envelope, pressing down each folding with the palm of your hand. Cover with foil again and set aside for 45 minutes.

Divide the risen dough into two parts, form two balls and leave on the table for 20 minutes. Sprinkle the proofing molds with flour, knead the dough, transfer to the molds and lightly press down with the back of your hand.

Let the dough rise warm for 1 hour, and then carefully turn the form over the baking sheet and transfer the formed dough. Make a few cuts on the surface, sprinkle with water and put in an oven preheated to 220-230°C (430-450°F). Bake rustic bread for 25-30 minutes.