Thursday, October 2, 2008

Tuscan Peasant Bread











I got this recipe via Susan's blog... she mentioned that instead of the pinch of salt and pinch of sugar...she adds a teaspoon of salt (which helps regulate the action of yeast) and she adds a teaspoon of honey instead of sugar. I used a multi grain flour in place of the whole wheat suggested. You can see some of the flax seeds in the sliced picture. It is pretty yummy toasted.. even with Becel....

It is a rather bland bread with a lovely, chewy crust. One bread book I have suggests using this type of bread with salty or very flavourful dishes. Great with cheeses and olives... (not that I eat any of those!).. but if you do.... and lucky you might I add ... sigh... ..









The dough is pretty forgiving and if you leave it longer or punch it down more than once or twice..no big deal...

My oven is exact and I found that 55 minutes was too long. Even with parchment on the bottom of my baking sheet... it got a bit more toasted in a few areas than I liked. I think perhaps 400 F next time and probably only about 45 mins. I think I will also form two smaller loaves and use my baking stone instead and see how that turns out. This large loaf is different though and was fun to make...but of course was too long for the toaster slots... had to cut each slice in half. And the guy must have been eating Rice Krispies while waiting for it to cool...I didn't hear any snap, crackle, pop...

2 comments:

Sharon said...

I so love a chewy crust. What a beautiful loaf of bread.

Carole said...

I love to make bread, and make it quite a bit more now that artisan loaves have gone up in price so much. I will be trying this recipe.