I have been trying out a number of recipes and techniques for Italian rustic artisan’s bread (also know as Italian peasant bread or, simply, rustic bread). This video, by Emma Fontanella, in which the stretch-and-fold technique of kneading is demonstrated, is one of my favourites.
The stretch-and-fold technique is time-consuming, as you need to return to the dough several times during the long proofing period, but the result is amazing. You actually can see the bubbles forming in the dough as you progress. And for a rustic bread, that’s what you want. A big bread, with a crisp crust, and fluffy insides.
A rustic bread is usually baked in a lidded metal vessel, typically a Dutch oven. I don’t own a Dutch oven, but have made do with a large casserole dish. The dish is oval in shape, so I do have to take care when placing the dough in the baking vessel to keep that nice round shape.
Do heat your vessel first. Do take out the bread immediately when done, and let cool on a rack, and store properly. Or that lovely crust will go soft. However, if it does go soft, you can pop the bread in a pre-heated oven at 200 C for ten minutes, along with a dish of water. That can restore the crunch. And invest in proper oven mitts.
I shall be using the stretch-and-fold technique on other recipes, now that I have gotten a hang of it. Very effective!
