Peasant Bread

This is one of the first lean breads, or breads made without butter, to master. It is a simple country bread made in what is called the direct method, and used from Portugal and the Pyrenees to Poland and Greece. There is no starter, and the bread undergoes an extra kneading cycle to develop the gluten. This produces a delightfully crusty outside and a tender, chewy inside. The character of this bread will change slightly depending on the type of olive oil used—French oil is more acidic and