Recipe: Peasant Bread

1 In a fairly large container, place the salt.

2 Pour a little water over it, taken from the 375 g (13 oz), just to dissolve it.

3 Add the flour then the yeast which you will have also diluted in a little water.

4 Add the rest of the water, and with your fingertips, mix it (called frasage).

5 Depending on the quality of the flour, add water or not.

6 Ensure complete kneading to obtain a smooth dough.

7 Cover with a dry cloth and let rise 15-20 minutes.

8 Shape into "bâtards" 2 breads of 400 g (14 oz) each.

9 Place them on the dry cloth, taking care to cover them.

10 Let rise again 45 minutes to 1 hour. You may or may not flour it.

11 Score the bread (make slashes or cuts) so it doesn't burst.