Some of us have heard the saying, “The whiter the bread, the quicker you’re dead!” But, white bread taste so darn good! That’s not to say that I don’t like other types of bread, but white bread is my all-time favorite.
The Italian Semolina Bread I made the other day was delicious. This bread is an artisan peasant/rustic type bread cooked on a pizza stone.
Many agree peasant bread in any of its incarnations is extraordinarily good comfort food. It can be served in hunks or slices with hearty soups or stews, and is excellent for dipping into sauces. With the near limitless recipes available for various renderings of this simple bread, you’ll find plenty of ways to experiment to make your own bread. —source
The book which includes this recipe and many more can found here.
Such breads are known for their hearty crumb, a bit of stiffness and crustiness, and generally for their coarseness as compared to breads made with more refined flours. You’ll find numerous recipes online for these rustic breads, with many different suggestions on ingredients. Most are very simple, though, with yeast, flour, water and a little salt being the predominant ingredients, and many are shaped into round loaves. —source
This is a no-knead bread mixed with a spoon in a lidded, plastic food container. After mixing, you let it sit out for two hours, cover loosely with lid then refrigerate. This dough is best used the next day as it is really sticky and would be too hard to handle. It can be stored in the refrigerator for 10 days.
Rustic/peasant cooking and baking are simple, easy, and delicious using minimal and inexpensive ingredients. That’s what rustic/peasant cooking is all about and what my Italians grandmother would call “Cucina povera”.
The simple things in life are the best of life.