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HOMEMADE BREAD with Zo Franois

Recipe

Crusty European Peasant Bread


Yield: Two 2-pound (1 kg) loaves PREPARATION
1. Mix the yeast and salt with the water in a 5-quart (4.75-l) lidded (not
INGREDIENTS airtight) container.
1 tablespoons of any type of
granulated yeast 2. Using a spoon, mix in the rye, whole wheat, and all-purpose flours
1 tablespoons salt without kneading. You may need to use wet hands to incorporate the last
3 cups** (710 ml) lukewarm bit of flour. (Alternatively you can use a heavy-duty stand mixer fitted
water with dough hook.)
cup (60 g) rye flour
cup (65 g) whole wheat flour 3. Cover (not airtight) and allow the dough to rest at room temperature
5 cups* (780 g) unbleached until it rises and collapses (or flattens on top), about 2 hours. The dough
all-purpose flour can be used immediately after this initial rise, though it is easier to
handle when cold. Refrigerate any dough you dont use in a lidded (not
*Using the "scoop and sweep method," airtight) container and use over the next 14 days.
so the flour is more densely packed.
4. On baking day, dust the surface of the refrigerated dough with flour and
**If using King Arthur Flour, you may cut off a cantaloupe-sized piece (about 2 pounds). Dust with more flour
need an additional cup of water. and quickly shape it into a ball.

5. Elongate into an oval and place in a greased 8 x 4-inch (21.5 x 11.5 cm)
nonstick loaf pan. Cover loosely and allow to rest for 2 hours (or just 50
minutes if youre using fresh, unrefrigerated dough).

6. Preheat the oven to 400 F (205 C); if youre not using a stone in the oven,
5 minutes is adequate.

7. Using a pastry brush, brush the loafs top crust with water.

8. Bake near the center of the oven for approximately 45 to 50 minutes, or


until golden brown.

9. Turn the bread out of the pan and allow to cool before slicing or eating.

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