No-Knead European Peasant Bread

Recipe by Galley Wench
READY IN: 40mins




  • Mixing Instructions:
  • Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
  • Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
  • Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
  • Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after rising, however it is easier to handle when cold.
  • Refrigerate in a lidded (not airtight) container and use over the next 14 days.
  • Baking Instructions.
  • Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
  • 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.
  • Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
  • 20 minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
  • Place a cast iron skillet or empty broiler tray on the bottom rack.
  • Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
  • Slide loaf directly onto the hot stone.
  • Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
  • Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
  • Remove from oven and cool on wire rack.
  • Allow to cool before slicing.