Peasant Bread

(this was the basis I built my Basic White Bread on )

From an old Martha Stewart magazine

Sponge

Makes about 3 ½ cups

Sponge can be refrigerated for one week or

Frozen for up to three months.

1 ½ cups war4m water (about 110 °)

½ teaspoon active dry yeast

3 ½ cups Bread Flower

In electric mixer combine ¼ cup water and yeast. Let stand until yeast is creamy, about 10 minutes.  Add the remaining water and flower; mix on low speed, 2 minutes.  It will be the consistency of a wet dough.

Place in a lightly oiled bowel. Cover let stand at room temperature for 24 hours. Bring to room temperature before using.

Peasant Bread

Makes 2  Loaves

2 cups plus 1 tablespoon warm water (about 110°)

1 ¼ teaspoons active dry yeast

1 cup sponge, pulled in to small pieces

5 cups bread flour

½ cup white, light , or medium rye flour

1 tablespoon salt

            In electric mixer, combine ¼ cup water and yeast. Let stand until yeast is creamy, about 10 minutes. Add ½ cup more  water and sponge, mix n low speed using paddle, about 2 minutes. Add flour, salt, and remaining water; Mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. or kneed by hand 15 to 20 minutes.

            On a flowered surface, kneed dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.

            Turn dough onto floured surface. Flour top and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again.  On an unfloured surface cup your hands around the sides of the dough and move it in small circular motions, until top of dough  is rounded and bottom is smooth. Flour a piece of parchment and place dough on it; cover loosely with a towel. Repeat with second piece of dough. Let rise in a warm place until doubled in bulk about 50 minutes. Thirty minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf, heat oven to 450°

            Sprinkle the dough with flour and dimple the surface with your fingers, let rise 10 minutes more. Using a bakers peel or baking sheet slide loves and parchment onto the baking stone or baking sheet. Pour 2 cups of very hot water into the heated baking pan to create steam.. Bake until dark golden brown and hollow sounding when tapped on the bottom. 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing