Peasant Bread

Directions

1. 1
   Dissolve yeast in 2-1/2 cups water for ten minutes.
2. 2
   Add salt to 2 tsp.
3. 3
   water and let dissolve.
4. 4
   Add 4 cups bread flour to yeast water.
5. 5
   Gently stir together with a spoon until flour is mostly worked in and difficult to stir.
6. 6
   Cover hands lightly with flour and begin to work dough with hands.
7. 7
   Knead for around 4 minutes on a flour covered surface.
8. 8
   Add salt water mixture; knead in quickly.
9. 9
   Add remaining 2 cups flour, 1/2 cup at a time, and knead flour into the dough.
10. 10
    Knead vigorougly for five minutes.
11. 11
    Place in bowl that has had a small amount of cooking oil rubbed against the sides to prevent sticking.
12. 12
    Cover with plastic wrap and let sit 2 hours in a warm place.
13. 13
    Remove from bowl.
14. 14
    Knead for 2 minutes on floured surface.
15. 15
    Place back in bowl, cover with plastic wrap and let sit for 1-1/2 hours.
16. 16
    Remove from bowl and divide dough into four equal sections.
17. 17
    Knead each section into balls, then place each ball between your palms and roll into 12 to 14-inch baguettes.
18. 18
    Place each baguette on a lightly greased baking pan.
19. 19
    Cover with a kitchen towel and let rise for 1 hour.
20. 20
    15 minutes before baking, preheat the oven to 450F.
21. 21
    Place a small tray of water in the bottom of the oven (will evaporate and harden the tops of the baguettes).
22. 22
    With a knife, make deep diagonal slices atop each baguette.
23. 23
    Place in oven and bake for 25-30 minutes.
24. 24
    Baguettes should be lightly browned on top and emit a hollow sound when knocking against the bottom of the loaf.