Recipe: Peasant Bread

1- In a fairly large container, place the salt.

2- Pour a little water over it, taken from the 375 g, 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 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.

12- Bake in a hot oven at 250°C for 40-45 minutes (read the tips) with a container filled with water to obtain a shiny crust.
Tips:
- You can shape it into balls or a crown
- Always bake in a very hot oven at first, slightly reduce when baking and, to finish cooking, open the oven slightly at the end to dry the breads
- Baking in an oven preheated to 250°C (th.8-9) for 15 minutes, then at 230°C (th.8) for 30 minutes
- If the oven has a bakery function, set to 230°C
- The bread is cooked when tapping underneath, it sounds hollow
- The proportion of rye can vary according to each person's taste, but never exceed 30%
- This bread's main quality is that it keeps for a long time without going stale.
- Peasant bread is very similar to country bread, it is the proportion of rye flour that makes the difference.
As for me, I knead the dough in a mechanical mixer, type