Artisan Peasant Bread Made Easy

This is the second in a series of Instructables featuring bread made with the techniques described in Artisan Bread in 5 Minutes a Day combined with the use of a silicone bread maker. The silicone bread maker simplifies the process even further by eliminating the need for cornmeal, a baking stone, and a pizza peel.

This recipe is for peasant bread, which is a delicious bread with unbleached white flour, whole wheat flour, and whole rye flour. The result is rustic, healthy, and tasty. I hope you enjoy it as much as I do.

Ingredients:

• 5 1/2 cups unbleached white all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup whole rye flour
• 3 tbsp kosher salt
• 2 packets active dry yeast (I use Seitenbacher)
• 3 cups lukewarm filtered water

Helpful Gear:

• 6 qt Food storage container
• Silicone Scraper
• Silicone Bread Maker
• Stand mixer with dough hook
• Pastry board (be sure you oiled or waxed it before use)

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Place dry ingredients into stand mixer bowl and mix on low for about 30 seconds to a minute to blend the flours, yeast, etc... Add water and mix on low speed again, until the dough forms a rough ball and starts to pull the flour from the sides. This is a slack dough, so it should be a little stickier than normal bread dough. If not, add more water.

Using a dough scraper, dump the dough into a round food container that has had several small holes drilled into the lid. We want it covered, but not airtight. The dough will keep in this container for up to two weeks. As time passes, it will take on a slight sourdough flavor. I typically keep at least one of these in my fridge at all times, and when I want bread, I simply bake some.

Let the dough sit in this container until it has doubled in size...about two hours.

After at least two hours has passed, take about half of the dough out of the container and place it on a well-floured pastry board. Work the dough for about 30 seconds by holding it in your hands like a steering wheel then press on the bottom with your fingers while pressing out on top with your thumbs. This will essentially turn the dough inside out and create what is called a gluten cloak. This cloak will form the crust in the oven.

Place the dough in the silicone bread maker and cover with a towel for 30 to 45 minutes until it has doubled in size. Preheat oven to 428 degrees Fahrenheit.

Close the bread maker and bake at 428 degrees for 30-45 minutes until the crust is golden brown. Flip out onto a rack and allow to cool.

Enjoy!