Pain Rustique

Josh makes these amazingly good sandwiches with a local product called field roast, aoli and caramelized red onions. We usually go out and buy the bread rolls for them, but this time I decided to make them.

This bread is called Pain Rustique. It's a rather wet dough that requires more folding then punching, but it's a pretty easy dough to work with once you get the hang of it. I think they key is to not worry about the shape too much, instead spread the dough out on your counter top in a roughly rectangular shape, and use a metal bench scraper to cut the dough into squares. Easy as that!

This bread is once again from the Hamelman book 'Bread: A Bakers Book of Techniques and Recipes'.