Homemade Rustic Loaf

Step 1: Preheat the Oven

• Action: Preheat your oven to 220°C (or 200°C for fan ovens, and gas mark 7).
• Tip: Ensure the oven is fully heated before baking for optimal results.

Step 2: Combine Dry Ingredients

• Action: In a large mixing bowl, measure and add 250g of strong white bread flour.
• Next: Add 1 teaspoon of fast-action dried yeast and ½ teaspoon of salt.
• Technique: Use a whisk or fork to mix these dry ingredients thoroughly, ensuring the yeast and salt are evenly distributed. This step is crucial to avoid clumping.

Step 3: Incorporate Wet Ingredients

• Action: Make a well in the center of the dry mixture and pour in 1 tablespoon of olive oil.
• Next: Gradually add 200ml of sparkling water, pouring it in slowly while mixing with a wooden spoon or your hands.
• Tip: Stop adding water once the mixture forms a soft, cohesive dough. You may not need all the water, so add it bit by bit.

Step 4: Knead the Dough

• Action: Transfer the dough to a lightly floured surface.
• Technique: Knead the dough for about 4-5 minutes. To knead, fold the dough in half, then push it away from you with the heel of your hand. Turn the dough a quarter turn and repeat.
• Visual Cue: The dough should feel strong, bouncy, and silky smooth. If it feels sticky, sprinkle a little more flour as needed.

Step 5: Divide the Dough

• Action: Once kneaded, shape the dough into a ball. Cut the dough into 8 equal pieces using a sharp knife or dough scraper.
• Technique: Gently roll each piece into a rough round shape, aiming for a diameter of about 16-17cm.
• Tip: Be careful not to overwork the dough to maintain its airy texture.

Step 6: Prepare Baking Sheets

• Action: Take one or two baking sheets and sprinkle them lightly with semolina (if available). This will prevent the bread from sticking during baking.
• Alternative: If you don’t have semolina, you can leave the sheets plain or lightly dust them with flour.

Step 7: Arrange the Breads

• Action: Place the rolled-out rounds of dough on the prepared baking sheets, making sure to space them apart to allow for rising.
• Tip: Let them rest for about 5 minutes. This resting period helps relax the gluten in the dough.

Step 8: Add Toppings

• Action: After resting, sprinkle the tops of the breads with finely chopped rosemary, Maldon salt, and a touch of black pepper for extra flavor.
• Technique: Drizzle a little olive oil over the top of each round to enhance the taste and promote browning.

Step 9: Bake the Bread

• Action: Place the baking sheets in the preheated oven and bake for 8-10 minutes.
• Visual Cue: The breads should puff up and turn a lovely golden brown color. Keep an eye on them, as baking times may vary based on your oven.

Step 10: Serve or Store

• Action: Once baked, remove the breads from the oven and let them cool slightly on a wire rack.
• Tip: These rustic breads can be prepared 3-4 hours in advance. They are best served warm but can also be stored in an airtight container for later enjoyment.

Enjoy your freshly baked rustic bread, perfect for dipping, toasting, or serving alongside your favorite meals!