Ingredients (Makes 1 Loaf)
- 1 1/2 cups (360g) warm water
- 2 1/4 tsp (1 packet) active dry yeast
- 2 1/4 tsp kosher salt
- 1/4 cup (28g) dark rye flour
- 1/4 cup (30g) whole wheat flour
- 2 3/4 cups (330g) all-purpose flour
Mix the Dough and Let it Rise
In a large bowl, whisk together the warm water and yeast. Let it sit for ~10 minutes, until the mixture is bubbly. The water should be warm to the touch, but not hot.
Add the rye flour, whole wheat flour, all-purpose flour, and salt to the bowl. Stir with a large spatula or wooden spoon until a shaggy dough forms and no dry flour remains.
Scrape down the sides of the bowl.
Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour.
After an hour, perform one set of folds. Use a bowl scraper to scoop up one side of the dough and fold it over the center. Rotate the bowl 90 degrees and repeat three more times.
Cover the bowl again and let the dough rise for another hour.
Shape the Loaf
Dust the top of the dough with flour. Lightly flour your work surface and turn the dough out.
Fold each of the four corners into the center, then flip the dough over.
Using your hands, pull the dough towards you in short, quick motions to create a tight ball. The bottom of the dough will stick slightly to the surface, which helps create tension.
Place the shaped loaf on a 12-inch square of parchment paper. Cover it and let it proof for ~40 minutes.
If you want the loaf to hold its shape better, you can place the parchment paper and dough inside a medium mixing bowl for this final proof.
Bake the Bread
Preheat your oven to 450°F. If you’re using a Dutch oven, place it in the oven to preheat as well.
If you’re not using a Dutch oven, place a baking sheet on the middle rack and a roasting pan on the bottom rack to preheat.
Once the loaf has proofed, use a sharp razor or lame to score the top. A square pattern works well for this type of bread.
The dough will be sticky and at room temperature, which can make scoring difficult. Use a quick, confident motion.
Carefully place the dough (using the parchment paper as a sling) into the hot Dutch oven, cover it, and place it in the oven.
If you’re not using a Dutch oven, place the parchment and dough on the preheated baking sheet. Pour ~2-3 cups of hot water into the roasting pan on the bottom rack and quickly close the oven door to trap the steam.
Bake for 20 minutes.
After 20 minutes, remove the lid of the Dutch oven or open the oven door to release any remaining steam.
Reduce the oven temperature to 400°F and continue baking for another 15-20 minutes, until the crust is deeply browned.
Remove the bread from the oven and let it cool on a wire rack.
No-Knead Peasant Bread
Ingredients
Ingredients (Makes 1 Loaf)
- 1 1/2 cups warm water 360g
- 2 1/4 tsp active dry yeast 1 packet
- 2 1/4 tsp kosher salt
- 1/4 cup dark rye flour 28g
- 1/4 cup whole wheat flour 30g
- 2 3/4 cups all-purpose flour 330g
Instructions
- Whisk warm water and yeast in large bowl. Let stand 10 minutes until bubbly.
- Add all flours and salt, stir until shaggy dough forms with no dry flour.
- Cover bowl with plastic wrap. Let rise 1 hour.
- Perform one set of folds by folding dough over itself from each side. Cover and rise another hour.
- Turn dough onto floured surface. Fold corners to center, flip, and shape into tight ball.
- Place on parchment paper, cover and proof 40 minutes.
- Preheat oven and Dutch oven to 450°F.
- Score top of loaf in square pattern.
- Transfer dough on parchment to hot Dutch oven. Cover and bake 20 minutes.
- Remove lid, reduce temperature to 400°F. Bake 15-20 minutes until deeply browned.
- Cool completely on wire rack.
