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No. 0395 French Members recipe

Open-Crumb Pain Rustique

Pain rustique is a high-hydration French loaf left unshaped, so its crumb stays wildly open with glossy, irregular holes. The crust bakes thin and crackly with a dusting of flour. It is ideal for dipping into olive oil, mopping up stews or piling with ripe tomatoes and good salt.

4.3 from 23 cooks

Halved rustic loaves with airy holey crumb and floury crusts stacked on a wooden board
Photo: Manish Jain on Pexels
Prep
40 min
Cook
30 min
Total
1 hr 10 min
Serves
8
Level
Hard
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Method 7 steps

Members recipe

The full method is in the members kitchen.

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