“It looks like store bought bread & tastes good with olive oil.” – KL
Here is the recipe from (The New Artisan Bread in Five Minutes a Day” by Jeff Hertzberg, M.D., Zoe Francois).
And here is the recipe from the book.
European Peasant Bread
Water – 3 cups Lukewarm water (100f or bel0w)
Granulated yeast – 1 tablespoon
Kosher salt – 1 to 1 1/2 tablesppns
Rye flour – 1/2 cup (I substituted with flour)
Whole wheat flour – 1/2 cup (I substituted with vital wheat gluten)
All-purpose flour – 5 1/2 cups
1. Mix the yeast and salt with the water in a 6-qual bowl or a lidded (not airtight) food container/bowl
2. Mix in the remaining ingredients without kneading, using a spoon or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container of dough and use over the next 14 days.
(I used it right away. What you saw in the picture is 6 cups of flour bread)
5. Baking: dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all flour sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a pizza peel prepared with cornmeal or parchment paper for 40 minutes
6. Preheat a baking stone near the middle of the oven to 450f for 20 to 30 min, with an empty metal broiler tray on any shelf that won[’t interfere with rising bread.
7. Sprinkle liberally with flour and slash the top, and 1/2 inch deep, using a serrated bread knife
8. Slide the leaf directly onto the host stone. Pour 1 cup of hot water into the broiler try and quickly close the oven door. Bake for about 35 min or until richly browned and firm. Depends on the size of loaves will require adjustments in resting and baking time.
(Elaborating #7 – Water sprayer: spray the load with water before closing the oven door, then open it at thirty second intervals for two more sprays)
I use a La Cloche or iron pot. Using these allows the bread to bake evenly.
I bake it with the lid closed for about 20 – 30 min, and another 20 min without the lid.