Peasant Bread Recipe
Ingredients
| Sponge | ||
| Warm water | 1 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| 1/2 cup whole-wheat flour | ||
| Unbleached flour | 1/2 Cup (16 tbs) | |
| 1 package quick-rise yeast | ||
| Honey | 1 Teaspoon | |
| Dough | ||
| 1 cup nonfat buttermilk | ||
| Unbleached flour | 3 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Olive oil | 2 Teaspoon | |
Directions
To make the sponge: In a large bowl, whisk together the water, cornmeal, whole-wheat flour, unbleached flour, yeast and honey.
Beat hard until creamy and smooth.
Cover loosely with plastic wrap and allow to rest at room temperature for 5 minutes.
To make the dough: Add the buttermilk, 1 cup of the flour, salt and oil to the sponge and beat until smooth.
Add the remaining 2 to 2 1/2 cups flour 1/2 cup at a time until a soft dough that gathers into a ball is formed.
Coat a medium bowl with no-stick spray.
Turn the dough into the prepared bowl.
Cover with plastic wrap and let rise in a warm place for 30 minutes.
To shape the loaves, gently deflate the dough with your fist.
Turn out onto a lightly floured surface and form into two oblong loaves; roll lightly in flour.
Sprinkle a baking sheet with cornmeal and place the loaves on it.
Let rise for 10 minutes, or until puffy.
Slash the tops of the loaves with a serrated knife.
Bake at 400° for 30 to 35 minutes, or until the loaves are golden brown and sound hollow when tapped.
Beat hard until creamy and smooth.
Cover loosely with plastic wrap and allow to rest at room temperature for 5 minutes.
To make the dough: Add the buttermilk, 1 cup of the flour, salt and oil to the sponge and beat until smooth.
Add the remaining 2 to 2 1/2 cups flour 1/2 cup at a time until a soft dough that gathers into a ball is formed.
Coat a medium bowl with no-stick spray.
Turn the dough into the prepared bowl.
Cover with plastic wrap and let rise in a warm place for 30 minutes.
To shape the loaves, gently deflate the dough with your fist.
Turn out onto a lightly floured surface and form into two oblong loaves; roll lightly in flour.
Sprinkle a baking sheet with cornmeal and place the loaves on it.
Let rise for 10 minutes, or until puffy.
Slash the tops of the loaves with a serrated knife.
Bake at 400° for 30 to 35 minutes, or until the loaves are golden brown and sound hollow when tapped.
Chef
