Recipe For Cooking Peasant Bread Made With Sponge

Toast Oven Breads :: Sweet and Savory Yeast Breads

Peasant Bread Made with Sponge

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

2 loaves

Bread Sponge

The sponge can be refrigerated for one week or frozen for up to three months.

1 1/2 C. warm water (about 110 degrees F)
1/2 tea. active dry yeast
3 1/2 C. bread flour

In electric mixer, combine 1/4 C. water and yeast. Let stand until yeast is creamy, about 10 min. Add remaining water and flour, mixing on low speed 2 min. It will be the consistency of a wet dough.

Place in a lightly oiled bowl. Cover and let stand at room temperature for 24 hr.. (If refrigerated or frozen, bring to room temperature before using).

Makes approximately 3 1/2 C.

Peasant Bread
2 C. plus 1 Tbsp. warm water (about 110 degrees F)
1 1/4 tea. active dry yeast
1 C. sponge, pulled into sm. pieces (recipe above)
6 C. bread flour
1/2 C. white, light or med. rye flour
1 Tbsp. salt

Preheat oven to 450 degrees F.

In electric mixer, combine 1/4 C. water and yeast. Let stand until yeast is creamy, about 10 min. Add 1/2 C. more water and sponge. Mix on low speed using paddle attachment about 2 min.

Add flours, salt and remaining water. Mix 1 min. longer.

Using dough hook, mix on med. low speed, pulling dough from hook two or three times, until dough is soft and sticks to fingers when squeezed, about 8 min. Or knead by hand, 15 to 20 min.

On a floured work surface, knead dough into a ball by hand, four or five 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 hr..

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, C. your hands around the sides of the dough and move it in sm., circular motions, until top of dough is rounded and bottom is smooth.

Flour a piece of parchment and place dough on it and cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough.

Let rise in a warm place until doubled in bulk, about 50 min.

Thirty min. before this final rise is completed, place a baking stone or cookie sheet in the oven and an empty baking pan on the lowest shelf and heat oven.

Sprinkle dough with flour and dimple the surface with your fingertips and let rise 10 min. more.

Using a baker\s peel or cookie sheet, slide loaves and parchment onto the baking stone or cookie sheet. Pour 2 C. very hot water into the heated baking pan to create steam.

Bake 25 to 30 min. or until dark golden brown and hollow sounding when tapped on the bottom. Transfer to a wire rack to cool for at least 30 min. before slicing.