Description
A simple and reliably delicious peasant bread recipe that requires minimal ingredients and effort but yields a wonderfully crusty and tender loaf. This bread is perfect for beginners and seasoned bakers alike, using easy pantry staples and straightforward techniques to create two rustic loaves with a crisp crust and soft interior.
Ingredients
Dry Ingredients
- 4 cups (512 g) unbleached all-purpose or bread flour
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) sugar
- 2 teaspoons (8 g) instant yeast (e.g., SAF Instant Yeast)
Wet Ingredients
- 2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
- About 2 tablespoons room temperature butter (plus additional butter for greasing bowls)
Instructions
- Mixing the dough: In a large mixing bowl, whisk together the flour, kosher salt, sugar, and instant yeast until evenly combined. Add the lukewarm water and mix thoroughly until all the flour is absorbed and a wet dough forms. Avoid over-mixing; just combine until no dry flour remains.
- First rise: Cover the bowl with a tea towel or plastic wrap and place it in a warm spot to rise for at least one hour. If your environment is cool, this may extend to two hours. An easy warm spot can be created by turning the oven on for one minute at 350ºF, then turning it off, letting the bowl sit inside with the door closed but no direct heat.
- Oven preheat and bowl preparation: Preheat your oven to 425ºF. Grease two oven-safe bowls (1 to 1.5-quart capacity) with about a tablespoon of butter each to prevent sticking.
- Divide and shape dough: Using two forks, firmly punch down the dough in the large bowl, scraping it away from the sides and pulling it toward the center to loosen it completely. Then, using the forks, divide the dough into two equal portions by pulling it apart from the center outward. Quickly scoop each portion and place them into the prepared greased bowls. The dough will be wet and sticky, so small forks with short tines or flexible dough scrapers can help with this messy step.
- Second rise: Set the bowls on the countertop near the oven or another warm spot without covering them. Let the dough rise again for 20 to 30 minutes until it reaches just below or slightly above the edge of the bowls depending on their size. Do not use the warm oven trick for this rise, and do not cover the bowls.
- Bake the bread: Place the bowls in the preheated oven and bake for 15 minutes at 425ºF. Then reduce the oven temperature to 375ºF and bake for an additional 15 to 17 minutes. Carefully remove the bowls from the oven and invert the loaves onto cooling racks. If the loaves appear pale and soft after turning out, place them directly on the oven rack for about 5 more minutes to crisp the crust.
- Cool and serve: Let the bread cool on racks for at least 10 minutes before slicing to allow the crumb to set properly. Enjoy warm or at room temperature.
Notes
- If using active dry yeast instead of instant yeast, dissolve the yeast in warm water with sugar and let it proof for 5-10 minutes before mixing with flour.
- Greased oven-safe bowls can be ceramic, Pyrex, or metal as long as they tolerate oven heat at 425ºF.
- Smaller forks with short tines are easier for lifting and dividing the wet dough.
- The first rise can take longer in cooler environments; patience is key for good dough development.
- Butter can be substituted with oil for greasing if preferred.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
