European Peasant Bread from "The New Artisan Bread in Five Minutes a Day"

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Name: European Peasant Bread from "The New Artisan Bread in Five Minutes a Day"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups lukewarm water 100F or below 680 grams; 1 TBSP granulated yeaste 10 grams; 1 to 1 1/2 TBSP Kosher Salt 17 to 25 grams; 3/4 cup Rye flour 90 grams; 3/4 cup Whole-wheat flour 95 grams; 5 cups Bread flour 710 grams

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INGREDIENTS

3 cups lukewarm water 100F or below ; 680 grams
1 TBSP granulated yeaste ; 10 grams
1 to 1 1/2 TBSP Kosher Salt ; 17 to 25 grams
3/4 cup Rye flour ; 90 grams
3/4 cup Whole-wheat flour ; 95 grams
5 cups Bread flour ; 710 grams

Servings

INSTRUCTIONS

MIXING & STORING THE DOUGH:

- Mix the yeast and salt with the water in a 6 QT bowl or a lidded (not airtight) food container

- Mix the remaining ingredients without kneading, using a spoon or a heavy-duty stand mixer (with paddle). If you are using a machine, you may need to use wet hands to incorporate the last bit of flour

- Cover (not airtight) 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 the initial rise, though it can be easier to handle when cold. Refrigerate the container of dough and use over the next 14 days.

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 pizza peel prepared with cornmeal or parchment paper for 40 minutes. IF the dough is very cold from the refrigerator, let rest for about 90 minutes and cover with a bowl or wax paper.

[For a baguette, start with an orange-size piece of dough as above. Dust with more flour and quickly shape 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. Once it's cohesive begin to stretch and elongate the dough, dusting with additional flour as necessary. You may find it helpful to roll it back and forth with your hands on a flour-dusted surface. Form a cylinder approximately 1 1/2 inches in diameter. Place the loaf on a pizza peel covered with whole wheat flour or parchment paper and allow to rest 20 minutes. After the dough has rested, paint the loaf with water, using a pastry brush. Slash the loaf with longitudinal cuts that move diagonally across the loaf, using a serrated bread knife. Sprinkle with sesame or poppy seeds if desired.]

- Preheat a baking stone near the middle of the oven to 450 F for 20 to 30 minutes, with an empty metal broiler tray that won't interfere with rising bread.

- For the Boule loaf, sprinkle liberally with flour and slash the top, about 1/2 inch deep, using a serrated bread knife.

- Slide the loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray and quickly close the oven door.

- Bake the Boule for about 35 minutes, or until richly browned and firm. {For the Baguette, cooking time is about 25 minutes] Smaller or larger loaves will require adjustments in resting and baking time.

- Allow to cool on a rack before slicing and eating

NOTES

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European Peasant Bread from "The New Artisan Bread in Five Minutes a Day"

3 cups lukewarm water 100F or below 680 grams
1 TBSP granulated yeaste 10 grams
1 to 1 1/2 TBSP Kosher Salt 17 to 25 grams
3/4 cup Rye flour 90 grams
3/4 cup Whole-wheat flour 95 grams
5 cups Bread flour 710 grams

MIXING & STORING THE DOUGH:  
- Mix the yeast and salt with the water in a 6 QT bowl or a lidded (not airtight) food container
- Mix the remaining ingredients without kneading, using a spoon or a heavy-duty stand mixer (with paddle).  If you are using a machine, you may need to use wet hands to incorporate the last bit of flour
- Cover (not airtight) 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 the initial rise, though it can be easier to handle when cold.  Refrigerate the container of dough and use over the next 14 days.

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 pizza peel prepared with cornmeal or parchment paper for 40 minutes. IF the dough is very cold from the refrigerator, let rest for about 90 minutes and cover with a bowl or wax paper.  
 [For a baguette, start with an orange-size piece of dough as above.  Dust with more flour and quickly shape 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.  Once it's cohesive begin to stretch and elongate the dough, dusting with additional flour as necessary.  You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.  Form a cylinder approximately 1 1/2 inches in diameter.  Place the loaf on a pizza peel covered with whole wheat flour or parchment paper and allow to rest 20 minutes.  After the dough has rested, paint the loaf with water, using a pastry brush.  Slash the loaf with longitudinal cuts that move diagonally across the loaf, using a serrated bread knife.  Sprinkle with sesame or poppy seeds if desired.]

- Preheat a baking stone near the middle of the oven to 450 F for 20 to 30 minutes, with an empty metal broiler tray that won't interfere with rising bread.

- For the Boule loaf, sprinkle liberally with flour and slash the top, about 1/2 inch deep, using a serrated bread knife.
- Slide the loaf directly onto the hot stone.  Pour 1 cup of hot water into the broiler tray and quickly close the oven door.  
- Bake the Boule for about 35 minutes, or until richly browned and firm.  {For the Baguette, cooking time is about 25 minutes]  Smaller or larger loaves will require adjustments in resting and baking time.

- Allow to cool on a rack before slicing and eating

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Nutrition

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Serving Size: 1 Serving (1562g)
Recipe Makes: 1 Servings

Calories: 5579
Calories from Fat: 240 (4%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 11.6g
Cholesterol 0mg		0 %
Sodium 39.7mg		1 %
Potassium 2900.9mg		76 %
Total Carbohydrate 1150.3g		338 %
	Dietary Fiber 96g	384 %
	Sugars, other 1054.3g
Protein 181.1g		259 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5579

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