From the humble kitchens of medieval serfs to the bustling streets of modern farmers' markets, peasant bread has stood the test of time as a staple of sustenance and simplicity. This rustic loaf, with its hearty crust and tender crumb, is a testament to the ingenuity of those who had little but made the most of it. The experience of eating peasant bread is akin to taking a step back in time, savoring the flavors that have nourished generations.
Prepare the Dough: In your large mixing bowl, whisk together the sifted flour, salt, and sugar. Activate the yeast by dissolving it in two cups of warm water in a measuring cup. Pour the yeast mixture into the dry ingredients and use your spatula or wooden spoon to combine them until a rough, sticky ball forms, ensuring no dry streaks remain.
First Rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours, until it doubles in size.
Preheat and Prep: Position the oven rack in the middle and preheat your oven to 425℉ (220℃). Generously grease your 9" round oven-safe bowl with butter or oil to prevent sticking.
Shape and Second Rise: Using the rubber spatula, gently scrape the dough away from the sides of the bowl. With greased hands, form the dough into a rough ball, tucking under the edges to create a smooth top. Place the dough in the prepared greased baking bowl, maintaining its rustic appearance. Cover and let the dough rest for another 20-30 minutes to rise slightly.
Bake the Bread: Bake the bread for 20 minutes at 425℉ (220℃). Then, reduce the temperature to 375℉ (190℃) and continue to bake for an additional 20 minutes until the bread is golden brown and sounds hollow when tapped.
Cool and Serve: Remove the bread from the oven using oven mitts and let it cool in the bowl for 15 minutes. Transfer the bread to a wire rack to cool completely before slicing.