Kent's Bread

Kent’s Rustic Pain Ordinarie

8 Ounces Bread Flour
12 Ounces Water
½ Teaspoon Dry Active Yeast

Whisk to combine. Cover with plastic wrap and allow to ferment 8 to 12 hours.

8 Ounces Bread Flour
1 ½ Teaspoon Salt
1 ½ Teaspoon Dry Active Yeast
1 Pinch Ascorbic Acid


Combine with pre-ferment and stir vigorously until dough comes together and becomes smooth and elastic or place in mixer with paddle and mix on low speed. The dough will be quite slack.

Place in a greased container and allow to proof for 1 hour.

Fold gently from outside in and recover. Allow to proof for 1 hour.

Grease a 9” cake pan.

Dust board liberally with flour.

Pour dough out into board and dust and give dough a letter fold and turn.

Place in prepared cake pan and cover with dome. Allow to rise for 2 hours.

Bake at 425º for 1 hour with steam for the first 2 minutes. Remove cake pan for the last 20 minutes.

Internal temperature 210º