Peasant Bread

A no-knead, high-hydration bread baked in buttered bowls, resulting in a tender crumb with large air pockets and a crispy crust.

Ingredients

• 4 cups (500g) all-purpose flour or unbleached bread flour
• 2 tsp (7g) active dry yeast (or instant yeast)
• 2 tsp (10g) kosher salt or fine sea salt
• 2 tsp (10g) granulated sugar or raw honey
• 2 cups (480ml) lukewarm water (105°F–110°F / 40°C–43°C)
• 2 tbsp (28g) unsalted butter, melted (for greasing the baking bowls)

Instructions

1. Combine lukewarm water, sugar, and yeast in a large mixing bowl. Let sit for 5–8 minutes until foamy.
2. Stir in flour and salt until a sticky, wet dough forms without dry pockets. Do not knead.
3. Cover the bowl with a damp towel and let the dough rise in a warm, draft-free area for 60 minutes, or until doubled in volume.
4. Brush two 1-quart oven-safe bowls with melted butter. Use forks to deflate the dough and divide it into two equal portions.
5. Place one dough portion into each prepared bowl. Let rise uncovered for 20–30 minutes, or until the dough reaches the rims of the bowls.
6. Preheat oven to 425°F (218°C). Place bowls on the center rack and bake for 15 minutes.
7. Reduce oven temperature to 375°F (190°C) without opening the door. Continue baking for 15–17 minutes until the crust is deep golden and the bottoms sound hollow when tapped.
8. Remove bowls from the oven. Invert onto a wire cooling rack to release the loaves. Let cool for at least 30 minutes before slicing.

Notes

Store cooled loaves in a paper bag or linen cloth for up to 3 days to maintain crust crispness. For freezing, slice completely, separate with parchment paper, and store in a heavy-duty freezer bag for up to 3 months. Toast slices directly from the freezer.