European Peasant Bread

From _Artisan Bread in 5 Minutes a Day_.  My friend Xandy introduced me to this bread when I was visiting her in Seattle and I instantly knew I had to make it.

I like this bread a lot.  I've been halving the recipe, so I can actually eat it all before the 14 days are up.  I like that it makes 1 pound loaves, which seem really manageable.  I like making them in round boule shapes, but you can make them oblong or whatever you like.  The BEST part of this recipe is that you can store the dough in the fridge for 14 days (I keep it in a disposable ziploc container and write the date I made it on the lid in permanent marker) and make it when you want it.  It's good and crusty and the flavor gets better the longer the dough is in the fridge, I think.

Okay.  Here goes.

Ingredients (makes 4 1-pound loaves):

3c. lukewarm water
1 1/2 T. instant yeast
1 1/2 T. salt
1/2 c. rye flour (I just use whole wheat, but rye makes it more peasant-y I think)
1/2 c. whole wheat flour
5 1/2 c. all-purpose flour
cornmeal

1.  Mixing and storing the dough: Mix the yeast and salt with the water in a 5 qt. bowl or lidded (not air-tight) container. (I do it in the bowl of my kitchenaid, using the dough hook).

2.  Mix in the remaining dry ingredients without kneading, using a spoon or stand mixer with a dough hook.

3.  Cover (not airtight--I used a kitchen towel), and allow to rest at room temperature until the dough rises and flattens on top (approx. 2 hours).

4.  The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight--following Xandy's lead, I use a disposable ziploc container) container and use over the next 14 days.

5.  On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit size) piece.  Dust with some flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Allow to rest on a cornmeal-covered pizza peel (available at Target for $10) for 40 minutes.

6.  20 minutes before baking time, preheat the oven to 450 F, with a baking stone placed on the middle rack.  Place an empty broiler tray (or cookie sheet with sides) on lower shelf.

7.  Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife (don't forget to do this--I did and the loaf was crazy tall and skinny.  Weird.)  Leave the flour in place for baking; tap some off before slicing.

8.  Slide the loaf directly onto the hot stone.  Pour 1 c. of hot tap water into the broiler tray, and quickly close the oven door (I think this makes the crust crusty).  Bake for about 35 min., or until the top crust is deeply browned and very firm.  Adjust baking times according to size of loaf.

9.  Allow to cool before slicing.  Eat and enjoy!