Peasant Bread - Regular & Sourdough - Ph 1, Ph 3 **upd sourdough instructions 10/27/20*






Crusty bread. Perfect for dipping in stew, or eating with a big bowl of hearty vegetable soup. 


This simple bread tastes like artisan bread but doesn't have the fancy price tag!





This yeast recipe isn't fussy. You can let it sit on the counter to rise and proof for a couple of hours, or a few hours, or even 24 hours. The longer you let it sit, the deeper the flavor and chewier the crust. This dough does NOT rise much. If yours does rise, it is fine. If it doesn't, it is fine. 

The only thing that is required is a cast iron Dutch oven with a lid. This bread just won't work to bake in a loaf pan or on a baking sheet. A bread machine will not work. You need a heavy pan with a fitted lid.

You can also flavor this bread with herbs. Rosemary and garlic is very nice, then brush with a good olive oil (p3 only) as soon as it comes out of the oven. 

For the Sourdough version - please see below the recipe for the new instructions updated 7/12/2020

Follow the instructions here if you need a starter. 

Here is the video: https://youtu.be/4pPvwtvInRE


Peasant Bread (yeast version)
Phase 1 and Phase 3
Makes 12 Phase 1 servings or 24 Phase 3 servings

3 cups sprouted wheat flour (or spelt for p1 only)
** if using sprouted wheat, replace 2T of the flour with tapioca flour**
1/2 tsp xanthan gum
2 tsp yeast
1 3/4 tsp sea salt
1 1/2 cups warm spring water (around 105 degrees) (may need more, depending)

Mix flour, yeast and xanthan gum together in a large bowl. Add the hot water and stir with a wood spoon until a ball of shaggy dough forms and all flour is mixed in. Add more water if you need, 1 tablespoon at a time. Cover with damp towel and place in warm-ish spot. After 30 minutes, stir in the salt. Knead a few times in the bowl. Re-cover and let rise until double. You can let this sit on the counter, covered, for 12-24 hours. If you are going for the long rise, you can place on the counter as long as it is free from drafts.





About an hour before baking, place the Dutch oven and lid in a 475 degree oven to heat. 




Place a large piece of parchment paper on the counter. Sprinkle with some flour. Turn the dough out and form into a flat circle about 10 inches across. If your dough is super sticky, sprinkle lightly with flour. Gather the edges and pinch together to form a ball. Turn the dough right side up on the parchment. 





Carefully open the Dutch oven, and lower the paper and dough into the Dutch oven.


Use a sharp knife and make a couple slits in the dough. 



Put the lid on and place pan in the oven. Bake for 20 minutes with the lid on. Remove lid and bake 15-25 minutes until the top is golden brown and bread internal temp is close to 200 degrees. 


Carefully remove loaf from the pan and move to cooling rack. Slice only when cooled. 




Peasant Bread- Sourdough

3 cups sprouted wheat flour (or spelt for p1 only)
** if using sprouted wheat, replace 2T of the flour with tapioca flour**
1/2 tsp xanthan gum
1/4 cup very strong sourdough starter that has been fed within the last 8-12 hours
1 3/4 tsp sea salt

1 1/2 cups warm spring water (around 105 degrees) (may need more, depending)

Mix the starter with the water, using your hands. Add the salt and stir around. Add your flour and xanthan gum. Stir until you have a shaggy ball. Cover with damp towel and leave on the counter for 1 hour.

Do 4 turns, waiting an hour between turns.

To do a turn, wet fingers with a bit of water- not dripping wet, just damp. Pinch the dough at the 1 o'clock position and pull over to the 7 o'clock position. Turn the bowl 1/8 turn and repeat. Do this stretch and pull 10 times. Flip dough over to put seams down. Cover bowl with damp towel and rest 1 hour. Repeat the turn and 1 hour rest between.


After last turn, flip dough over and smooth the top by pull the edges to the bottom and place on a square of parchment. Let rest 1 hour. Sprinkle dough with flour, lightly spread over the top with gentle touch. Make 3-4 slices in dough with very, very sharp knife or bread lame. Bake in heated Dutch oven as recipe above instructs. Let cool 1 hour before slicing.

***optional baking instructions*** preheat oven to 425 F. Place the parchment with the dough on a baking sheet. Cover with an oven proof bowl that is just larger than the loaf. Place as high in the oven as you can. If you have a second baking sheet, place it on the bottom rack to keep the direct heat from cooking the bottom of the loaf too much. Bake for 20 minutes. Remove the bowl (carefully, and away from you, as there will be steam inside. Use a knife or spatula to lift the bowl and handle with potholders) and bake for another 10-15 minutes until golden brown and internal temp is 200 F. Allow to cool for 1 hour before slicing.   

5 comments:

  1. Would any other type of pan work?

    ReplyDelete
    Replies
    1. Not for this recipe. It only works in a heavy pan with a lid. Cast iron

      Delete
  2. I have a cast iron pan with no lid. could I use foil as the lid?

    ReplyDelete
    Replies
    1. Foil won't hold the heat in enough. You could try one of my other bread recipes instead ;)

      Delete

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