Pain Rustique

bread header

This recipe comes from a great Hamelman book – Bread: A Baker’s Book of Techniques and Recipes. It makes a great bread that, even though you have to start the Poolish the night before, comes together quickly the next day and bakes up into a wonderful rustic loaf.

Yield: 2 medium free-form loaves
Time from start to finish: 14-18 hours

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  1. One of my favourites as well, Carla. I haven’t made it in a bit so you’ve reminded me to put it next on the list to bake.

  2. I really love this bread, it has become my weekly staple!

  3. Glad you enjoyed it, Jamie. I like to make it often myself (at least when I remember to start it the night before!)

  4. Wonderful recipe! Very satisfied with this chewy, crusty, beautiful air bubbly bread! I should have doubled the recipe!

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