https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=European_Peasant_Bread 2026-04-04T04:10:40Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=European_Peasant_Bread&diff=3624&oldid=prev 2021-01-31T00:35:45Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=10 min + rising time |CookTime=35 min @ 450F |Source=&#039;&#039;Artisan Bread in Five Minutes a Day&#039;&#039; (pg 46) |Yield=4 x 1-pound loaves |Rating={{Delicious}}...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=10 min + rising time<br /> |CookTime=35 min @ 450F<br /> |Source=&#039;&#039;Artisan Bread in Five Minutes a Day&#039;&#039; (pg 46)<br /> |Yield=4 x 1-pound loaves<br /> |Rating={{Delicious}}<br /> }}<br /> &#039;&#039;See: [[Artisan Boule in 5 Minutes A Day]] for detailed instructions.&#039;&#039;<br /> === Ingredients ===<br /> * 3 c lukewarm water<br /> * 1 1/2 T granulated yeast (2 packets)<br /> * 1 1/2 T kosher salt<br /> * 1/2 c rye flour<br /> * 1/2 c whole wheat flour<br /> * 5 1/2 c unbleached all-purpose flour<br /> * cornmeal for pizza peel<br /> <br /> === Preparation ===<br /> Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not airtight) food container.<br /> <br /> Mix in the remaining dry ingredients without kneading until the last bit of flour is incorporated.<br /> <br /> Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.<br /> <br /> The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and user over the next 14 days.<br /> <br /> On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.<br /> <br /> 20 minutes before baking, preheat the oven to 450F with a baking stone or baking sheet placed on the middle rack. Place an empty broiler tray on any other shelf that won&#039;t interfere with the rising bread.<br /> <br /> Sprinkle the loaf liberally with flour and slash a cross, &quot;scallop,&quot; or tic-tac-toe pattern into the top, using a serrated knife. Leave the flour in place for baking; tap some of it off before slicing.<br /> <br /> Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until the top crust is deeply browned and very firm. Smaller and larger loaves will require adjustments in baking time.<br /> <br /> Allow to cool before slicing or eating.<br /> <br /> [[Category:Bread]]</div>

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