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Title: Tuscan Peasant Bread
Categories: Bread
Yield: 1 Loaf
| 2 1/2 | ts | Yeast |
| 2 | c | Warm Water |
| 3 1/2 | c | Flour |
| 1/2 | c | Whole wheat flour |
| Pinch of salt | ||
| Pinch of Sugar |
In large workbowl, fitted with the whisk attachment, sprinkle the yeast over the warm water. Mix by swirling to dissolve. The mixture will look milky. Add 1 cup of the flour and all of the whole wheat flour. Beat hard with whisk attachment about one minute. Cover with plastic wrap and let stand one hour.
Switch to flat paddle attachment of the mixer, beat in the salt, sugar, and 1 cup more flour until smooth, about 1 minute. Add the remaining flour, 1/2 cup at a time, beating vigorously between additions to form a soft dough that just cleans the sides of the bowl.
Knead 5 to 8 minutes until gluten develops.
Flatten gently and form the dough into one tight round. Place on lightly floured parchment lined baking sheet. Dust the tops with additional flour. Let rest 20 minutes. At the same time, line the lowest and highest rack settings with baking stones. Preheat oven to 425F.
Score a tic tac toe pattern on the round loaf. Bake 55 to 60 minutes. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997
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