Artisan Peasant Bread Made Easy




I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the...

This is the second in a series of Instructables featuring bread made with the techniques described in Artisan Bread in 5 Minutes a Day combined with the use of a silicone bread maker. The silicone bread maker simplifies the process even further by eliminating the need for cornmeal, a baking stone, and a pizza peel.

This recipe is for peasant bread, which is a delicious bread with unbleached white flour, whole wheat flour, and whole rye flour. The result is rustic, healthy, and tasty. I hope you enjoy it as much as I do.


Helpful Gear:

Follow me on Instagram - @therealcoffeedude

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Mix It

Place dry ingredients into stand mixer bowl and mix on low for about 30 seconds to a minute to blend the flours, yeast, etc... Add water and mix on low speed again, until the dough forms a rough ball and starts to pull the flour from the sides. This is a slack dough, so it should be a little stickier than normal bread dough. If not, add more water.

Step 2: Let It Sit

Using a dough scraper, dump the dough into a round food container that has had several small holes drilled into the lid. We want it covered, but not airtight. The dough will keep in this container for up to two weeks. As time passes, it will take on a slight sourdough flavor. I typically keep at least one of these in my fridge at all times, and when I want bread, I simply bake some.

Let the dough sit in this container until it has doubled in size...about two hours.

Step 3: Work It

After at least two hours has passed, take about half of the dough out of the container and place it on a well-floured pastry board. Work the dough for about 30 seconds by holding it in your hands like a steering wheel then press on the bottom with your fingers while pressing out on top with your thumbs. This will essentially turn the dough inside out and create what is called a gluten cloak. This cloak will form the crust in the oven.

Step 4: Proof It

Place the dough in the silicone bread maker and cover with a towel for 30 to 45 minutes until it has doubled in size. Preheat oven to 428 degrees Fahrenheit.

Step 5: Bake It

Close the bread maker and bake at 428 degrees for 30-45 minutes until the crust is golden brown. Flip out onto a rack and allow to cool.


Be the First to Share


    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest

    5 Discussions


    3 years ago

    Are you sure it's heat to 428? That's the max that the silicone bread maker thing can withstand. Bread usually bakes at 375 (less than 1/2 cup sugar) or 350 (for more than 1/2 cup sugar) and even with that excessive temp the speed of the baking isn't much faster than normal.

    4 replies

    Reply 3 years ago

    BTW, the temps you reference are for non-lean doughs (doughs that contain more than just flour, water, yeast, and salt).


    Reply 3 years ago

    Yes. 428f. That is consistent with the manufacturers directions.

    When baking artisan bread using slack doughs such as this, the typical baking temp is between 425f and 500f. This ensures a proper crust.


    Reply 3 years ago

    Ok, if that's what it says. I bought one yesterday on line and noticed afterwards the 428 degrees"(platinum silicone to withstand high temperatures of up to 428ºF (220ºC)" and it seemed odd they would call for the maximum temp the item can endure.