Peasant Bread

by | Feb 24, 2025

Peasant Bread recipe blog post
mason jars for milf kefir

This is a must go to bread. Super easy and so delicious. Credit for this bread recipe go to Alexandra Stafford. It’s in her book – Bread, Toast, Crumbs. It was released last year and shortly after publication, it made the New York Times bestseller list. Ali has a great YouTube channel as well.  I hope you enjoy this bread as much as my family does.

512g     Unbleached all-purpose or bread flour

10g        Kosher salt

8g          Sugar

8g          SAF Instant Yeast

50g        Melange Pour le Pain

454g     Distilled water @ 78˚

Softened butter

2            1 quart bowls

  • Whisk together the flour, salt, sugar, instant yeast and pour le pain.
  • Slowly add the water and mix thoroughly until dry ingredients are absorbed.
  • Let it rise in proofer (covered with towel) until doubled in size. About one hour.
  • Preheat oven to 425˚.
  • Generously butter the 2 bowls.
  • Once the dough has doubled in size, using 2 forks, scrape the dough from the sides of the bowl and bring the dough to the center of the bowl.
  • Using the 2 forks divide the dough while it’s still in the bowl.
  • Scoop the dough into each prepared bowl.
  • Put the bowls into the proofer and cover with a towel.
  • Let the dough rise until it doubles in size (about 30 minutes).
  • Brush the top of the dough with melted butter.
  • Bake for 15 minutes.
  • Reduce temperature to 375˚
  • Bake for another 15 minutes or until temperature reached 210˚.

VARIATIONS:

  • Use 3 cups whole wheat flour
  • Substitute 1 cup of flour with cornmeal.
  • Make focaccia instead of 2 loaves. Spread ½ dough into a 9×9 glass baking dish and put the other dough into the 1 quart bowl.