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No-Knead Peasant Bread




Source of Recipe


Alexandracooks.com


Recipe Introduction


Note that you will need 2 one-quart oven-safe bowls to bake the bread in. I used Pyrex bowls and they worked perfectly. This bread was incredibly easy to make, and we loved it. I had two crusty, warm loaves of bread in about two hours. I used bread flour this time. At the website, she has some ideas about creating a warm spot for proofing your dough; my oven’s lowest temperature is 170F, so I usually just set it for that when I start mixing up my dough for bread and then turning it off when it is preheated and using that. I also have a space heater that I turn on in my half bath and put the dough in there. In her notes she says that you can do one large loaf in a 2-quart bowl. I haven’t tried that yet. It is worth going to the site to read some of her tips and notes and watching the video to see how to do the step where she deflates the dough and divides it with forks.


Recipe Link: https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/comment-page-96/#comments

List of Ingredients




4 C. (512 g) unbleached all-purpose or bread flour
2 t. (10 g) kosher salt
2 C. (454 g) lukewarm water, about 100F
2 t. (8 g) sugar
2 t. (8 g) instant yeast
2 T. (or less) butter, room temperature


Recipe



MIXING THE DOUGH:
Place the flour, salt, sugar, and yeast in a large bowl and whisk [I used my dough whisk]. Add the water, mixing until the water is completely absorbed. [Watch the video to see the texture of the dough here.]

RISING:
Pat the dough into a rounded shape in the same bowl you mixed it in, cover it with a tea towel or plastic wrap and place in a warm spot [see my note above] to rise for at least an hour – you want it to double in size.

PUNCHING DOWN THE DOUGH AND BAKING
Heat the oven to 425F. Using the butter, thickly grease the 2 one-quart bowls. [I didn’t need the full 2 T. of butter called for.] THIS IS ANOTHER PLACE WHERE YOU SHOULD GO TO HER VIDEO TO SEE HER METHOD OF DOING THE FOLLOWING. Using two forks, deflate your dough and scrape it off the sides of the bowl, pulling it toward the center. She mentions that a shorter tine fork works better for her than longer – so use salad forks rather than dinner forks. You need to completely loosen the dough from the sides of the bowl. Once you’ve done that, use the forks to divide the dough down the center as evenly as possible and place each half in the buttered bowls. This can be very messy as this is an extremely wet dough. That’s just fine. [I found that a flexible plastic dough scraper helped with this step.]

SECOND RISE:
Let the dough proof a second time in a warm spot [on top of my preheating oven was plenty warm enough on the winter day that I made this] for 20-30 minutes. She cautions not to use the warm oven this time – and not to cover it. It should rise to about the level of the bowl rim – just below or above is fine.

BAKE:
Bake for 15 minutes and then reduce the oven to 375F. Bake for an additional 15-17 minutes. [Bread temperature should be 190F-195F.] Take out of the oven and turn out of the bowls onto a cooling rack. If they look a little too pale on the bottom put them back into the oven (out of the bowls) for about 5 more minutes. Cool for 10 minutes before cutting.

Makes 2 – One-quart loaves