Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Pain Rustique
Method
For the Pain Rustique
- 1
Prepare the Dough
In a large bowl, combine bread flour, salt, and yeast. Gradually add water and olive oil, mixing until a shaggy dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape the Loaf
After the first rise, gently punch down the dough and shape it into a round loaf.
- 5
Second Rise
Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a cloth and let it rise for another 30-40 minutes.
- 6
Preheat Oven
Preheat the oven to 220°C (428°F).
- 7
Bake the Bread
Bake the loaf for about 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
- 8
Cool
Transfer to a wire rack to cool completely before slicing.
