No-Knead European Peasant Bread Recipe #379974
Easy to make and great tasting too! Another great recipe from the Artisan Bread in Five Minutes a Day cookbook.
by Galley Wench
40 min | 5 min prep
4 1-pound loaves
- 3 cups lukewarm water
- 1 1/2 tablespoons granulated yeast
- 1 1/2 tablespoons salt
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 5 1/2 cups unbleached all-purpose flour
- cornmeal, for the pizza peel
- Mixing Instructions:.
- Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
- Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
- Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after rising, however it is easier to handle when cold.
- Refrigerate in a lidded (not airtight) container and use over the next 14 days.
- Baking Instructions.
- Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
- Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
- Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
- 20 minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
- Place a cast iron skillet or empty broiler tray on the bottom rack.
- Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
- Slide loaf directly onto the hot stone.
- Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
- Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
- Remove from oven and cool on wire rack.
- Allow to cool before slicing.
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5 stars