Open Crumb Rustic Loaf
A rustic country loaf built from a loose, high hydration dough that bakes into a shattering crust around a wide open, irregular crumb.
This is the loaf I turn to when I want maximum crumb with minimum kneading, since the dough is almost too wet to handle by hand. Letting it rise slowly with just a few gentle folds is the technique that builds those big, uneven holes without any special equipment. Tear pieces off while it is still warm and dip them in good olive oil.
Ingredients
Method
Tap a number to mark a step doneWhisk the water and instant yeast together in a large bowl and let the mixture stand 5 minutes until it turns foamy on top.
Add the bread flour, kosher salt, and olive oil, then mix with a wet hand or sturdy spoon until a very loose, sticky dough forms; do not knead it.
Cover the bowl and let the dough rise 1 hour, then perform a stretch and fold directly in the bowl; repeat two more times at 45 minute intervals.
Let the dough rise undisturbed for a final hour, until it has doubled in size and is full of visible surface bubbles.
Turn the dough gently onto a heavily floured surface, taking care not to deflate it, and fold it loosely into a rough oval shape.
Transfer the shaped dough to a parchment-lined tray dusted with cornmeal, cover it loosely with a towel, and let it rest 45 minutes.
Preheat the oven to 450F with a baking stone or a heavy inverted sheet pan set inside to heat thoroughly.
Slide the loaf, still on its parchment, onto the hot stone and bake 30 minutes until deeply golden and hollow-sounding when tapped.
Cool the loaf on a wire rack for at least 45 minutes before slicing, so the open, irregular crumb has time to set properly.
Kitchen note
Handle this dough as little as possible once it has risen; the loose, wet texture is exactly what creates the big, irregular holes in the crumb.
