Pain rustique from Bouchon Bakery (page 307) by Thomas Keller and Sebastien Rouxel

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 10, 2021

    This is the first bread I attempted using my new liquid levain; I chose it since it also calls for a fair amount of yeast. This bread was very simple to make and the dough was easy to work with, not sticky like I'd expected - not sure if I measured wrong - I cut the recipe in half to make one loaf. The bread doesn't get shaped, but since I'd patted out my dough in a rectangle, I did a quick pre-shape. It baked up beautifully with a nice crunchy crust, although the crumb wasn't as open as I'd have liked (due to less hydration, I'm sure), but it was nicely chewy with decent flavor.

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