歐式鄉村麵包 European Peasant Bread

It is said that in ancient times white flour was so expensive that people in the countryside made bread with some other type flours. And these peasant bread was too rustic for urban tables. Nowadays we know that these rustic bread contains more nutrition and also the texture and flavor are more wonderful.

據說在古早時候白麵粉太高貴，所以鄉下的人們會用不同種類的麵粉做麵包。而這些鄉村麵包在當時被認為是上不了城市餐桌的。然而現在的我們知道這些鄉村麵包比白麵包含有更豐富的營養素，它的風味和口感也比白麵包更加美妙。


I have to say though it looks like a plain bread, too, but with a hint of rye and whole wheat flour, the flavor is different, more complex.

不得不提的是雖然這看起來也是個原味的麵包，但加了一點裸麥粉、一點全麥麵粉，吃起來味道就是不一樣，更加有層次了。

Baked from a 3-day-old dough.

European Peasant Bread (yields 2 loaves)

Recipe adapted from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François

Ingredients:

• water 340 g, warm
• active dry yeast 5 g
• salt 8 g
• rye flour 30 g (avoid stone-ground)
• whole wheat flour 33 g
• all-purpose flour 390 g

Directions:

1. Mix everything in a big container. Loosely cover and let it sit at room temperature for 2 hrs.
2. Put the dough into fridge while keeping the lid loose for 2-3 days. Use within the next 14 days.
3. Dust the dough and cut off a handful. Quickly shape it into a ball and put it on a piece of parchment paper. Dust with more flour when needed. Let the dough sit for 70-80 minutes.
4. Preheat the oven to 450F. Dust and slash the dough. Slide the dough into the oven, give it several sprays of water. Quickly close the oven door and wait for 30 secs. Open and spray several times again. Repeat 2 times.
5. Bake for 30-35 mins. Let it cool for 2 hrs.

歐式鄉村麵包（可做 2顆）

原食譜來自 The New Artisan Bread in Five Minutes a Day，作者為 Jeff Hertzberg與 Zoë François

材料：

• 溫水 340 克
• 乾酵母粉 5 克
• 鹽 8 克
• 黑麥/裸麥粉 30 克
• 全麥麵粉 33 克
• 中筋麵粉 390 克

做法：

1. 將所有材料於大保鮮盒中混合，蓋子輕輕蓋著於室溫靜置 2小時。
2. 將麵團放入冰箱冷藏，保持蓋子鬆鬆的 2-3天。此麵團可冷藏保存 14天。
3. 麵團表面撒些麵粉，單手抓起一大球麵團剪下。迅速整成圓球形，放到烘焙紙上（需要時再撒些麵粉以防沾手。）將麵團靜置 70-80分鐘。
4. 烤箱預熱 450F/230C。麵團表面撒些麵粉、用刀劃線，放入烤箱。在麵團表面噴幾下水，迅速關上烤箱門將蒸汽關在裡面，30秒後再次噴水、關上烤箱門，共重複二次。
5. 烘烤 30-35分鐘，出爐放涼 2小時。

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