No Knead European Peasant Bread Food

NO-KNEAD EUROPEAN PEASANT BREAD

Steps:

• Mixing Instructions:.
• Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
• Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
• Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
• Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after rising, however it is easier to handle when cold.
• Refrigerate in a lidded (not airtight) container and use over the next 14 days.
• Baking Instructions.
• Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
• Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
• Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
• 20 minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
• Place a cast iron skillet or empty broiler tray on the bottom rack.
• Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
• Slide loaf directly onto the hot stone.
• Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
• Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
• Remove from oven and cool on wire rack.
• Allow to cool before slicing.

NO-KNEAD PEASANT BREAD

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

EVERYTHING BAGEL SEASONING PEASANT BREAD

Steps:

• If you are using instant yeast: Whisk together the flour, salt, sugar and instant yeast in a large bowl. Add the water and mix until it is absorbed. If you are using active-dry yeast: Dissolve the sugar into the water in a small bowl. Sprinkle the yeast over top; there is no need to stir. Let it stand until the mixture is foamy, 10 to 15 minutes. Whisk together the flour and salt in a large bowl. Stir the foamy yeast mixture, then add it to the flour mixture until it is absorbed.
• Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until the dough doubles in volume, 1 hour 30 minutes to 2 hours (see Cook's Note).
• Preheat the oven to 425 degrees F. Grease two 1-quart oven-safe bowls with 1 tablespoon of butter each. Sprinkle 2 tablespoons of the everything bagel seasoning or your seed mix of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Set aside.
• Using 2 forks, release the dough from the sides of the bowl. As you release the dough from the sides, pull it towards the center. Using your 2 forks, divide the dough into 2 equal portions: eye the center of the mass of dough, and starting from the center and working out, pull the dough apart. Use the two forks again to transfer each half into your prepared bowls.
• Let the dough rise until it just crowns the rim of the bowls, about 30 minutes; depending on the time of year, this may take more or less time.
• Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the loaves are evenly golden all around, 17 to 20 minutes more. Remove the bowls from the oven and turn the loaves out onto cooling racks. Let cool for at least 20 minutes before cutting.

PEASANT BREAD

Steps:

• In a mixing bowl whisk the flours and the salt. Set aside.
• Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
• In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
• Add the flours and salt.
• Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
• Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
• ** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
• Grease 2 oven-safe bowls with about a Tbsp of butter each.
• Preheat the oven to 425ºF.
• Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
• At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
• Pre-heat oven to 425.
• Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
• If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
• You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
• Remove from oven and let cool for 10 minutes before cutting.

PEASANT BREAD

Steps:

• Starter: The water should be at room temperature.
• Combine the water and yeast in a small bowl.
• Let stand I minute, then stir until yeast is dissolved.
• Add the flour.
• Stir vigorously for about 100 strokes.
• Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
• Place in a warm (75 F) place until mixture is bubbly (2 -10 hours).
• Place the starter into a large (6-quart+) bowl.
• Dough: Add the water and yeast to starter.
• Add 1 cup, of flour and stir until it is well combined.
• Add the salt and only enough of the remaining flour to make a thick dough that is difficult to stir.
• Turn the sticky dough out on a floured work surface.
• Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
• Gradually add the remaining flour as you knead for 15 minutes.
• Dough will be strong and slightly sticky and will spring back when poked.
• Shape dough into a ball.
• Return dough to the bowl that has been coated with olive oil.
• Brush top of dough with a bit of olive oil,.
• Cover with a clean damp towel and place in a warm place until doubled in volume.
• Deflate the dough, place on lightly floured work surface.
• Knead briefly.
• Cut dough into 2 equal pieces.
• Knead briefly.
• Shape each piece into a tight ball.
• Place on a greased baking sheet.
• Cover with a clean damp towel and put in a warm place until doubled in volume.
• Preheat oven to 450 F and place oven racks to center of oven.
• Place a pan of water under the rack where the loaves will bake.
• Using a sharp knife score the loaves with cuts 1/4- to 1/2-inch deep along the surface.
• Place loaves in the hot oven.
• Bake for about 20 minutes.
• Reduce heat to 400 degrees F and bake another 15 to 20 minutes.
• Remove from oven and allow to cool for 1/2 hour.
• Brush tops with a bit more olive oil if you wish.

HERBED PEASANT BREAD

Steps:

• In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
• Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
• Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.

FRENCH PEASANT BREAD

Steps:

• Dissolve yeast, sugar and salt in water.
• Add flour and stir with a wooden spoon until blended. Do not knead -- it will be lumpy.
• Cover and let rise until doubled, about 1 hours
• Oil a cookie sheet with olive oil.
• Oil hands and remove dough from bowl and divide into 2 rounds and place on cookie sheet.
• Sprinkle dough with cornmeal(optional).
• Let rise 1 hour.
• Preheat oven to 425 degrees and brush dough with melted butter.
• Bake for 10 min then reduce heat to 375 degrees and bake an additional 15 minutes.
• When finished baking, brush again with melted butter.