Peasant bread recipe by of 19-03-2014 [Updated on 01-03-2017]
Today I give you the recipe for peasant bread, a typical Neapolitan bread with a round shape with a high crumb and a thick and crunchy crust, a simple long leavening bread prepared with natural yeast. The recipe is taken from here in which the procedure with the brewer's yeast is indicated, I had to adapt the initial part to use my mother yeast and I achieved an excellent result both in terms of taste and of the crumb. The recipe for preparing peasant bread seemed to me perfect to be posted today on the occasion of Father's Day, both because my celebrated ones love my homemade bread and because today the celebration of St.Joseph is linked, symbol of humility, sacrifice and dedication and that's what my father and my husband represent for our family and this is a way to honor them also on my blog by dedicating them the recipe of the day. Obviously today I will also prepare the donuts, but I have already posted the various recipes in these years, so you already have a wide choice in that sector :) I leave you a warm greeting and I wish all the fathers who read my blog and that today they are passing through these parts.
- Ingredients for a loaf:
How to make peasant bread
Dissolve the freshened mother yeast 4 hours before in the water in which you have added a teaspoon of honey
Put 500 grams of flour in the mixer, add the mixture of water and yeast and start working the dough
After about ten minutes, add the salt and the remaining flour and work until the dough comes off the sides of the bowl, it will take about 20 minutes
Let it rest for 30 minutes then transfer the dough to a pastry board and spread the dough with your hands to form a square
Make the folds with the dough as for the puff pastry
Cover with a bowl and let it rest for 30 minutes
Take the dough again and make the folds again as above, taking care not to deflate the dough too much
cover with a bowl and let it rise for another 30 minutes.
Gently transfer the dough onto a baking sheet, put in the oven off and let it rest for 12 hours
Make the folds by bringing the edges of the dough towards the center
Then gently turn over another baking sheet and let rise for another 1 hour
Bake the peasant bread at 250 ° C and bake for the first 15 minutes and at 200 ° C for the next 40 minutes.
Open the oven door and allow to cool completely
Then once cold, cut into slices and bring to the table