Pullman Baker Rustic Loaf

SERVES Makes 1 loaf

This recipe is designed for a covered Pullman Baker type dish and is provided to The Extra Ingredient from Emile Henry. Try it with their ceramic covered dish for a delicious loaf.

Preparation: 20 min | Rising & Proofing: 30 min + 60 min | Baking: 55 min

Making the dough:

1. Heat the water to around 40°C (100°F).
2. Mix the flour, salt and dried yeast in a mixing bowl.
3. Pour in the warm water and knead together into a smooth ball of dough.
4. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature.

- Or choose the Slow Fermentation Method (see below)

Baking the Loaf:

1. Grease and sprinkle flour over the inside of the loaf baker.
2. Knead the dough again by hand to release the carbon dioxide.
3. Shape it into a cylinder and place in the loaf baker.

Slow Fermentation Method:

Choose the slow fermentation method if you want to obtain a very light and airy loaf with a golden crust and full of flavor. You’ll need to prepare and let your dough rise the day before. After kneading the dough to remove the air, place it in a bowl and cover it with shrink wrap. Put it in the fridge for 12 hours. This way the yeast will work more slowly and help make a more authentic, better quality loaf.

INGREDIENTS

• 1 1⁄2 lb. (5 1⁄2 cups) all-purpose flour 
• 20 fl. oz. (2 1⁄2 cups) warm water, 100°F
• 10 1⁄2 oz. (2 1⁄2 cups) whole wheat flour 
• 1/3 oz. (1 tbsp) butter for the baker
• 2 tbsp. kosher salt
• 1 tbsp. dry active yeast