Peasant Bread

Also stemming from my bread-crazy day, I made peasant bread (interpreted from the Food Network, changed slightly).  This was done the bootleg-way...I need to bring baking supplies to the bachelor pad in order to make this go smoother!  This bread is easy and delicious (toasted with jelly in the morning or to compliment a hearty dinner, really versatile).

The Bread

 2 1/2 cups bread flour (I used King Arthur)
1/2 cup King Arthur whole-wheat flour
1 packet active dry yeast
1 1/2 tsp salt (next time I'm thinking doing a flavored salt...a little hint of ANYTHING would be yummy)

In a large bowl, mix flours, yeast, and salt.  Add 1 1/2 cups of luke-warm water and mix thoroughly (this will give you a VERY sticky dough).  Cover with plastic wrap, let rise for 1-2 hours until the dough is about double, still sticky and bubbly on top.

After dough rises, turn out onto a WELL floured surface.  You don't have to knead this.  Sprinkle more flour on top.  Fold edges under to make the dough into a (somewhat) square, then turn it over AGAIN onto a piece of well-floured parchment and tuck in the corners to form a ball, sprinkle with flour.  Cover with a clean dish towel and let rise in a warm place for 1-2 more hours.

Preheat over to 450 F.  Place a dutch oven pot in the hot oven, allowing it to get hot before putting dough into it.   Quickly invert the risen dough into the pot (this backfired on us...plastic wrap was all that was available, no parchment and it got STUCK!  wound up with a lumply loaf, but still delicious). Cover with lid, and bake for 30 minutes.  Uncover and bake an additional 15-30 minutes until brown and crusty.  Cool on rack completely, then enjoy!