Peasant Loaf

[muck_a_luck]

PEASANT LOAF

Starter:

1 ½ c bread or unbleached all-purpose flour
1 pkg (2 t) active dry yeast
2/3 c hot water (120-130)
1/3 c buttermilk
1 t vinegar

Measure flour into medium mixing bowl. Stir in yeast (mixing the yeast with the flour protects the yeast from the high temperature water). Pour in the hot water, buttermilk and vinegar. Stir to make a heavy batter. Cover tightly with plastic wrap and let the batter stand at room temperature for a minimum of 12 hours or until it rises and falls, or as long as 24 to 36 hours, if more convenient.

Levain:

1 c water, room temperature
2 c stone-ground whole wheat flour
½ c wheat germ
1 c bread or unbleached all-purpose flour

Uncover the bowl containing the starter. Stir in water, whole-wheat flour, and wheat germ. The levain is to be a soft ball of dough, not a batter, so add sufficient white flour, about 1 cup, to make a solid mass. Re-cover and leave at room temperature for a minimum of 6 hours. It can be left up to 12 hours, if convenient. The ball of dough will rise and spread under the plastic wrap and then take on the appearance of a heavy batter.

Dough

2 c water, room temperature
Pinch of asorbic acid (optional)
4 ½ c unbleached all-purpose flour or bread flour
4 t salt dissolved in 4 t water

Uncover the levain. Stir it down with a rubber scraper or by hand and lift onto the work surface. Shape into a round ball and set aside.

Pour the water into the bowl and add the optional asorbic acid and 1 ½ c flour. Stir to blend into a thick batter. Add flour, about ¼ c at a time, to make a soft dough that can be lifted from the bowl. Place it on the work surface and knead until it is smooth, adding sprinkles of flour if it is sticky.

Press levain into a flat oval and cover with the ball of white dough. Fold the two together and continue folding and kneading by hand or with a dough hook in the mixer until the two are completely blended.

The combined doughs should be elastic yet firm, so add additional flour as the kneading begins. A test is to shape the dough into a ball and see how well it retains its shape when you remove your hands. IF the dough slouches badly, it needs more flour. If it holds its shape yet is elastic and responds to a finger pushing back, there may be enough flour. On the other hand, it should not be a stiff ball.

Knead forcefully for about 8 minutes. Aggressively throw the ball of dough down against the work surface from time to time. If the dough remains sticky, cover it with sprinkles of flour or knead under the mixer dough hook for the same length of time.

Stop kneading for a moment and press the dough flat with a depression in the center. Into this, put the salt-water solution. Fold the dough over the liquid and return to kneading. The dough may be slick and squishy until the liquid is absorbed. Knead for an additional 8 minutes for a total of 16 minutes.

Place the dough in a greased bowl, covered tightly with plastic wrap and leave at room temperature until it ahs more than doubled in volume, about 2 ours. If you are using the new, fast-rising yeasts, rising time will be about half.

Remove the plastic wrap and punch down dough with extended fingers. Turn onto the work surface and divide into as many pieces as you wish loaves. The dough will weigh about 4 pounds.

Whether the dough is shaped as a boule or as baguettes or ficelles, it may be placed to rise directly on the baking sheets or in pans in bannetons or sur couche.

Cover with a cloth or wax paper and leave at room temperature to rise to triple its original bulk, about 1.5 hours.

Place a broiler or other shallow pan in the oven. Preheat to 450 about 20 minutes before baking. Five minutes before baking, pour 1 cup hot water in the pan to create steam. Use a long-handled container to por the water so you don't burn yourself.

Place loves on the baking sheet. Slice tops with a razor blade in a diagonal pattern.

Place the loaves in the middle rack of the oven, or if the top shelf is also used, be aware that bread bakes faster there and must be interchanged with breads on the lower shelf midway through baking.

The loaves are done when golden brown and crusty , in 35-40 minutes. Turn over one loaf and tap the bottom crust with a forefinger, If it sounds hard and hollow, the bread is baked.

Place loaves on metal rack to cool, or stack on end so the air can move around them freely. The loaves will crackle loudly as the crusts cool and crack.

Try to wait until almost cool before breaking into chunks or slicing.

Freezes well, wrapped tightly in plastic wrap and foil. To reheat, bake at 350 until thermometer pushed into the bread reads 180 degrees (I think. Need to check these reheat instructions.)