INTRODUCTION

If the bread in the following picture appeals to you, you are invited to further understand the recipe.

However, if the rugged bread like the picture below is the type of bread you are  looking for, you should stop here.

This recipe is an accidental discovery. One night while I was glancing for bread recipes, I stumbled across this no knead peasant bread.  It immediately caught my attention and I am very curious as to the outcome of the simple bread recipe. I am very eager to try out since it is super easy, just mix, proof and bake with one bowl.. Immediately I tried the recipe when I woke up the next morning. I have to be honest that I did not place much hope on this recipe and i have planned to throw away the whole experiment if it cannot suit my taste bud.

I was utterly surprised that none in the family complained about the bread except my boy said that the crust is chewy. Well, it is understandable as they have never been exposed to artisan or western sourdough type of crumbly bread. 

This bread has a unique texture, not the type of soft pillow Asian bread. it is just like the crusty Artisan bread type of texture. It is slightly chewy but soft.  I do not  know how many of my readers have exposure to western artisan bread, the closest that I can describe is that it is rather similar with French baguette. I honestly believed that if you like baguette, you will like this bread. To me, it is addictive. I myself have finished the small bun by myself unknowingly while performing other tasks.

This is a bread with a high moisture content. It is ultra sticky and if you do not have the experience of shaping, you are likely to encounter difficulty and the whole assignment become a mess. However, I have prepared another one in the loaf tin which I think will encourage more readers to try.

If you are wondering why the colouring of the loaf is so fair, it is my intention to lower the temperature to 180 degree Celsius while baking knowing that Asian readers may not like thick crust bread. However, if you want the thick crust like artisan bread, you have to made special preparations by spraying moisture to the oven and bake at 220-230 degree Celsius. I am no artisan bread experts and I shall not show you how this is done.. When timing is right, I will share with readers.

The name of this bread is peasant bread meaning bread for the farmers or country bread. However, it is a modified version of peasant bread as only normal plain flour is used. Traditional peasant bread uses whole meal flour, rye flour etc. for the bread. As per What is Peasant Bread? (with pictures) – wiseGEEK, it was written that:

“Peasant bread can refer to a variety of breads, most often European in origin, that make use of whole wheat flour, often rye flour and sometimes other coarsely ground grains to produce a very hearty bread. Such breads are known for their hearty crumb, a bit of stiffness and crustiness, and generally for their coarseness as compared to breads made with more refined flours. You’ll find numerous recipes online for these rustic breads, with many different suggestions on ingredients. Most are very simple, though, with yeast, flour, water and a little salt being the predominant ingredients, and many are shaped into round loaves. One thing peasant bread tends to offer in its simplicity is healthfulness. When whole grain flours are used, the bread may contain more protein and offer more dietary fibber than other types of bread. Though such breads are thought the province of “peasants,” maybe due to their rougher crumb, they are enjoyed by many, and likely were enjoyed by many people, high and low in class structure, because of their good taste and satisfyingly filling qualities.”

WHAT IS REQUIRED

Servings:  A 4”x4”x8” loaf of bread

• 400 grams of bread flour or all purpose flour
• 300 grams or ml of lukewarm water
• 5 grams of instant yeast
• 1/2 teaspoon of salt

STEPS OF PREPARATION

• In  a mixing bowl, put flour, instant yeast and salt. Stir until well mixed. Stir until it forms a sticky dough. Cover with clingy wrap. Let it proof until 2-3 times the size of the dough.

• Heavily greased the loaf tin or baking pan with butter or cooking oil.

• Pre-heat the oven to 180 degree Celsius.

• Transfer the proof dough to a heavily floured surface. Roughly shape it in a loaf and transfer it to the recommended loaf tin. Let it proof until 95% of the height of the loaf tin. Bake in the pre-heated oven for 30-35 minutes until the aroma of the bread penetrates the house and your desired colour tone.

Note:

• If you want to make it into a round shape or boule shape, take some dough and use a scrapper or hand heavily dusted with flour to shape it into a bun shape. Dust the top heavily with some bread flour or plain flour. Let it proof until double in size. Use a sharp knife to score into your desired pattern. Bake in the preheated oven of 220 degree Celsius for 30-35 minutes. Timing is for reference and depend the size of your dough. Prior to sending the dough to the oven, spray water to create a mist in the oven. Alternatively, you can put some ice cubes in the hot oven.

CONCLUSION

This recipe is very easy and I can say that it is a good alternative for those who like artisan breads. The bread is slightly chewy but very aromatic . It goes well with curry or butter. Remember that this is not Asian bread that are overly soft.

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