Peasant Torpedo Bread

This recipe that I adapted from Bernard Clayton's new Complete Book of Breads, has a rather intriguing approach to fermentation. So we will see how the results measure up to the more traditonal approaches using much less yeast and much longer fermentation. I did this one by hand. Had to work out some frustrations!!!

Peasant Torpedo Bread

3 1/2 cup flour
1 tsp salt
1 tbsp sugar
4 1/2 tsp dry yeast
1 1/2 cups hot ( 120 degrees) water
2 tbsp shortening

Mix  2 cups flour, salt sugar, dry yeast with hot water in large bowl. Stir with wooden spoon or spatula till mixed.
Add shortening and stir for 2 minutes till all incorporate.

Add rest of flour, 1.2 cup at a time till all incorporated.

Knead for 10 minutes

Turn out into large bowl greased with cooking spray. Cover and let stand for 10 minutes, then punch down dough. Cover, let stand for 10 minutes and punch down again. Repeat 3 more times. Then punch down and let sit for 30 minutes or until double in size.

Form into ball shape. Let rest under a kitchen towel or plastic for 5 minutes.

Shape into torpedo and place on baking sheet covered with parchment. Score top with knife.Cover and let sit for 30 minutes

Preheat oven to 400 degrees. Bake 30 to 40 minutes or until bottom sounds hollow when taped.

Cool on wire rack.

This bread sprang more than I expected in the oven!!! Moist loose crumb and a light crust. Quite a nice bread. I would make 2 loaves in future.