It rose beautifully and baked like a dream! During the 2nd rise, it did not rise as high as Abby’s original recipe did. It was shorter and more dense; a lovely bread. On my 2nd Peasant Boule following Abby’s recipe exactly, I baked it in my cast iron pan.
Cornmeal Peasant Boule
Makes 1 round loaf; 8-10 servings.
2 cups all purpose flour
1 cup fine corn meal
1/3 cup whole wheat flour
1 packet (1/4 ounce) instant yeast (Rapid Rise)
2 tablespoons granulated sugar
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
1 1/3 cups very warm water (between 115 and 125 degrees)
In a large bowl of electric stand mixer, whisk the flours, cornmeal, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.
Check that the water temperature registers about 120 degrees on an instant-read thermometer. (In order for this type of yeast to grow, the liquid needs to be between 115 and 125 degrees.)
With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes. Don’t venture too far away while it’s mixing as the mixer might dance around on the counter.
Scoop up the dough and shape it into a ball.
Generously dust a clean kitchen towel with wheat bran, cornmeal, or flour (I used cornmeal). Gently place dough on towel, seam side down. Dust the top lightly with wheat bran, cornmeal, or flour.
Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume, 1-2 hours (the dough should not spring back when pressed). *During the 2nd rise, it did not rise as high as Abby’s original recipe did. It was shorter and more dense; a lovely bread.
After dough has risen for 30 minutes, preheat oven to 475 with rack in lower third of oven.
Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) for 30 minutes or until dough is ready.
Carefully remove preheated pot from oven, and uncover. Unfold towel, and quickly but carefully invert dough into pot, seam side up.
Cover with lid. Bake for 30 minutes.
Uncover pot, and bake until bread is dark brown (mine was golden brown)but not burned, 15-20 minutes.
*If you don’t have a Dutch oven, simply bake it in a round cake pan at 375 and bake until the boule is well browned and sounds hollow when tapped (about 40 minutes). The 2nd time I baked in my cake pan and I left it in oven for about 50 minutes. The crust was amazing.
Carefully lift bread from pot using metal spatulas, and transfer to a wire rack to cool completely.
Thanks for stopping by and Happy Baking!:)