Quick and Easy Artisan Pain De Campagne/Pane Rustica
- 3 cups lukewarm water
- 1 12 tablespoons granulated yeast
- 1 12 tablespoons kosher salt
- 34 cup rye flour
- 34 cup whole wheat flour
- 5 cups unbleached all-purpose flour
- cornmeal, for the pizza peel
- Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food storage container.
- Mix in the remaining dry ingredients without kneading, usings a spoon, a Danish dough whisk, a 14 cup capacity food processor with dough attachment or a heavy-duty stand mixer with dough hook.
- If not using a mixer, you may need to use wet hands to incorporate the last bit of the flour.
- Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, however it is easier to handle when cold.
- Refrigerate in a lidded (not airtight) container and use over the next 14 days.
- You can also divide the dough into 4 1-lb portions and freeze in an airtight container for up to three weeks.
- Thaw 24 hours before use.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb).
- Dust with more flour and quickly shape into a ball by stretching the surface of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Allow to rest and rise on cornmeal-dusted pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat oven to 450 degrees F, with a baking stone placed on the middle rack.
- Place a cast iron skillet or empty metal broiler tray on the bottom rack.
- Sprinkle loaf liberally with flour and slash a cross, scallop design or tic-tac-toe design on the top using a serrated bread knife.
- Slide loaf directly onto the hot stone.
- Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
- Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
- Remove from oven and cool on wire rack.
- Allow to cool before slicing.
water, yeast, kosher salt, rye flour, whole wheat flour, flour, cornmeal
Taken from www.food.com/recipe/quick-and-easy-artisan-pain-de-campagne-pane-rustica-486035 (may not work)