No-knead European Peasant Bread

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons salt
• 1/2 cup rye flour
• 1/2 cup whole wheat flour
• 5 1/2 cups unbleached all-purpose flour
• cornmeal, for the pizza peel

Recipe

• 1 mixing instructions:.
• 2 mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
• 3 mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
• 4 note: if not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
• 5 cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• 6 the dough can be used immediately after rising, however it is easier to handle when cold.
• 7 refrigerate in a lidded (not airtight) container and use over the next 14 days.
• 8 baking instructions.
• 9 dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
• 10 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.
• 11 place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
• 12 20 minutes before baking time, preheat oven to 450º f, with a baking stone placed on the middle rack.
• 13 place a cast iron skillet or empty broiler tray on the bottom rack.
• 14 sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
• 15 slide loaf directly onto the hot stone.
• 16 pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
• 17 bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
• 18 remove from oven and cool on wire rack.
• 19 allow to cool before slicing.