Peasant Bread

6 cups bread flour
2-1/2 cups plus 2 tsp. lukewarm water
2 tsp. salt
2 pkg. dry yeast

Directions:

Dissolve yeast in 2-1/2 cups water for ten minutes. Add salt to 2 tsp. water and let dissolve.

Add 4 cups bread flour to yeast water. Gently stir together with a spoon until flour is mostly worked in and difficult to stir. Cover hands lightly with flour and begin to work dough with hands. Knead for around 4 minutes on a flour covered surface.

Add salt water mixture; knead in quickly. Add remaining 2 cups flour, 1/2 cup at a time, and knead flour into the dough. Knead vigorougly for five minutes.

Place in bowl that has had a small amount of cooking oil rubbed against the sides to prevent sticking. Cover with plastic wrap and let sit 2 hours in a warm place.

Remove from bowl. Knead for 2 minutes on floured surface. Place back in bowl, cover with plastic wrap and let sit for 1-1/2 hours.

Remove from bowl and divide dough into four equal sections. Knead each section into balls, then place each ball between your palms and roll into 12 to 14-inch baguettes. Place each baguette on a lightly greased baking pan. Cover with a kitchen towel and let rise for 1 hour.

15 minutes before baking, preheat the oven to 450°F. Place a small tray of water in the bottom of the oven (will evaporate and harden the tops of the baguettes).

With a knife, make deep diagonal slices atop each baguette. Place in oven and bake for 25-30 minutes. Baguettes should be lightly browned on top and emit a hollow sound when knocking against the bottom of the loaf.

Comments from ryansnyder :

Makes four 12- to 14-inch loaves.

User Reviews:

Lovely, great crunchy crust when fresh.

submitted by jlewis30 on November 01, 2003

Add your review of this recipe.