Bread - European Peasant

By mariannefeldman

The New Artisan Bread in 5 Minutes A Day (Hertzberg & Francois) p 94/
Yield: 2 large loaves or 4 smaller loaves

Ingredients

• Cornstarch wash from The new Artisan Bread in 5 Minutes a Day: p 104:
• Using a fork, blend 1/ tsp cornstarch with a small amt of water to form a paste.
• Add 1/2 cup water & whisk with fork.
• Microwave or boil til the mixture appears glassy, abt 30 - 60 seconds on high. It will keep in the fridge for abt 2 weeks.
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• ...................Volume / Weight (US)/ Weight (Metric)
• Lukewarm water: 3 cups/ 1 lb, 8 oz/ 680 grams
• Granulated yeast: 1 tbs/ 0.35 oz / 10 grams
• kosher salt: 1 1/2 tbs/ 0.9 oz/ 25 grams (I used Diamond Crystal)
• Rye flour: 1/2 cup/ 2 1/8 oz/ 60 grams
• Whole wheat flour: 1/2 cup/ 2 1/4 oz 65 grams (i used white whole wheat)
• AP flour: 5 1/2 cups/1 lb, 11 1/2 oz/ 780 grams
• Opt:
• 1 Tbs sugar
• 2 Tbs Soy lecithin
• Asst seeds for topping

Preparation

Step 1

1. Mixing & storing dough:
Mix the yeast & salt with the water in a 6 qt bowl or a lidded (not airtight) food container

2. Mix in the remaining ingredients without kneading, using a spoon or a heavy duty stand mixer (with paddle). If you are not using a machine you may need to use wet hands to incorporate the last bit of flour

Store the dough in (1) 6 quart or cut into halves & use(2) 3 quart containers

3. Cover (not airtight) & allow to rest at room temp til the dough rises & collapses (or flattens on top), approx 2 hours

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Use or refrigerate the dough & use over the next 14 days

5. On baking day: dust the surface of the refrigerated dough with flour & cut off a one pound (grapefruit sized) piece - or dust contents of 1 of the 2 containers to make 1 large loaf from each container
Dust with more flour & quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go.
Allow to rest & rise on a pizza peel prepared with cornmeal or parchment paper for 40 mins or see below if using cloche

Regular baking - no cloche:
6. Preheat baking stone near the middle of the oven to 450 degrees F (20 - 30 mins)with an empty metal broiler tray on any shelf that wont interfere with the rising bread

7. Sprinkle liberally with flour & slash the top, abt 1/2 inch deep, using a serrated bread knife
Opt: brush w/cornstarch mixture & sprinkle w/seeds, slash as above

8. If oven door has glass: cover glass w/kitchen towel to avoid splashing-possible cracking
Slide the loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray & remove towel, quickly close oven door (see p 20 for more steam alternatives)
Bake for abt 35 mins, or until richly browned & firm & internal temp reaches 200 degrees F
Smaller or larger loaves will require adjustments in resting & baking times

IF USING CLOCHE:
Line bottom with parchment, sprinkle w/cornmeal if desired
Shape the dough into a ball & shape as above, place in a cloche baker, and cover with the lid.

4) Let the dough rise for 30 to 45 minutes in room temp cloche until it's almost doubled in size.

4A) Opt: brush top of loaf w/cornstarch & water slurry (above), slash top & sprinkle w/sesame, caraway, poppy seeds etc

5) Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven.

6) Set the oven temperature to 400°F; bake the bread for 35 minutes, covered.

7) Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes - internal temp should be at least 200 degrees F

8) Take it out of the oven, and transfer the bread to a rack to cool before cutting