Peasant Bread

Ian M.

New member

2 cups LUKEWARM water (never use HOT water, as this will kill the yeast)
2 to 3 teaspoons of sugar
1 pkg active dry yeast
2 teaspoons of Kosher salt
4 cups unbleached all-purpose flour


1) Add sugar to LUKEWARM water and stir to dissolve. Then sprinkle the yeast on top of the sugar water. DO NOT STIR - allow the yeast to dissolve on it's own. Let mixture stand for 10 to 15 minutes in a warm place until yeast is foamy.

2) Meanwhile, whisk together in a large bowl, flour and salt and set aside.

3) When yeast mixture is foamy, carefully add it to flour/salt mixture and, using a wooden spoon to mix, combine completely until all flour is totally absorbed. It's a good idea to spray the wooden spoon with cooking spray before you begin mixing the dough, as this dough is very wet and sticky and the cooking spray will help to loosen it from the spoon as you stir and mix.

4) Once all the flour is absorbed into the liquid in bowl, cover bowl with plastic wrap or a damp tea towel and place bowl in a warm spot to rise for one hour and until dough is nearly doubled in density.

5) Using two forks, punch dough down by pulling it toward yourself in the bowl, with the two forks and then, using the forks to pull the dough over itself, turning bowl slightly as you pull dough until all is punched down. Be sure to scrape sides of bowl to make sure to include all dough that may be clinging to the sides of the bowl. It is highly recommended to use Pyrex bowls for both the mixing of this dough and for baking the bread when it has had a second rising.

6) Using the same two forks, divide the dough into two equal parts and place the two parts in two well-buttered round Pyrex bowls (best size for these "baking bowls" is around 2 to 2 1/2 quart size, Pyrex bowls) and place the two bowls in a warm spot - covered with plastic wrap or damp tea towels, to rise for another 45 minutes to an hour.

Preheat oven to 425 degrees and bake bread in oven for 15 minutes. Then lower heat to 375 degrees and bake for 15 to 20 minutes longer until loaves are golden brown. Turn loaves out onto cooling racks and immediately brush loaves with melted butter on all sides. Let cool comopletely before slicing. Serve warm or completely cooled.

NOTE: Don't hesitate to use one teaspoon of fresh herb of choice (basil, thyme, rosemary, garlic powder or onion powder, for example - to give a delicious added flavor to the bread. This is especially delicious! Keep in mind as you're making this bread that the starting dough is very wet and quite sticky and hard to handle. Trying to lift the dough into the baking dishes is rather like pushing a rope uphill unless you use the two forks to make the transfer from the mixing bowl to either of the baking bowls. You really have to move quick to make it work.

This recipe makes two round (boule) loaves of excellent bread. Once the bread is completely cooled, wrap it in plastic wrap and it will keep for a good week - if it lasts that long once it's out of the oven - before there's any danger of it molding. :wow:

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Grill Master
Staff member
Gold Site Supporter
Excellent directions!

Thanks, Ian and Fallon!