Peasant Bread
4 C (512 g) all purpose flour
2 t salt
2 c warm water
2 t sugar
2 t yeast
About 2 t butter for lining pans/bowls
Bloom yeast in warm water mixed with sugar.
Whisk together flour and salt. Stir in yeast-water mix until the flour is absorbed. Cover and Let rise 1 hour (slightly warm oven) or up to 2 hour in a cold environment.
Recipe is designed to be halved into two glass Pyrex bowls, but can be divided into different shape containers. A regular size loaf pan will take 75% of dough. Butter the containers generously.
After the initial rise. Punch down the dough, stirring up from the bottom and folding down on top. Use two forms to divide the dough. The dough will be soft and pretty wet. Divide out the dough into the buttered containers.
Cover containers and let rise, covered, on the counter by the oven. Preheat oven to 425. Let dough sit 30 minutes.
Bake at 425 for 15 minutes. Turn down oven to 375 and bake another 15 minutes or until golden brown.
Turn out onto cooling rack. If not done, bread can be returned to the oven without bowls to finish.
Let cool 10 minutes before cutting.
