Peasant bread without kneading

Votes: 7

Time: 3 hours 15 minutes
Complexity: average
Servings: 8

This peasant bread is, so to speak, for the lazy. You won't need to spend a lot of time kneading the dough. Simply combine the flour, salt, and yeast in a bowl, add water, and let it rise. If you have plenty of time, you can refrigerate the dough for 24 hours beforehand, which will give the bread an even better flavor, and then let it rise at room temperature. The bread is baked in the oven in a small cast-iron or enamel cauldron. Whole-wheat flour, which is added to the dough along with the bread flour, gives it a rich flavor. And the texture of this homemade peasant bread will leave no one indifferent.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups of bread flour
0.5 cup whole grain wheat flour
0.5 tsp active dry yeast
1.5 tsp salt
Flour, for work

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, whole grain flour

Cooking the dish according to the recipe:

In a large bowl, combine the bread flour, whole-wheat flour, yeast, and salt. Add 1.5 cups of warm water (about 100°F/38°C) and knead the dough with your hands or a spoon (it will be wet and sticky). Cover the dough tightly with plastic wrap.

If you have time, refrigerate it for 12-24 hours; this is not necessary, but will improve the taste of the bread.
Let the covered dough rise at room temperature for 18 hours. This step is necessary whether you refrigerated the dough beforehand. As the dough rises, you'll see bubbles on the surface.

Generously flour a work surface. Turn the dough out onto the floured surface and sprinkle more flour on top. Fold the top and bottom edges of the dough toward the center, then fold the sides in to form a loose-fitting square. Using a dough scraper, turn it over, then tuck in the corners to form a ball.
Line a baking sheet with parchment paper and sprinkle generously with flour. Transfer the dough, seam-side down, to the baking sheet and sprinkle with flour. Cover with a cotton kitchen towel (do not use terrycloth) and let rise at room temperature for 2-3 hours.
Position a rack in the bottom of the oven and place a 2-4 quart cast iron or enameled cauldron (without lid) on it. Preheat the oven to 230°C for at least 30 minutes. When the dough has doubled in size, carefully transfer the hot pan to a heat-resistant surface. Uncover the dough, lift the parchment, and quickly pour the dough into the cauldron.shake it if necessary to make sure the dough settles in the center). Cover and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes until golden brown. Turn out onto the counter and let cool.