Notes: As with the original peasant bread recipe, the size of the bowl is important: The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post. Another cheaper, very good option is the Pyrex 322. To give you a reference point, a traditional loaf pan (9" x 5" x 3") holds about 6 cups of water or about a pound of dough. The bowls that I suggest using hold about 3 cups of water or ½ pound of dough. I have not tried doubling the recipe below and baking it in a loaf pan, but if you are looking for a taller loaf, that might be a good idea. I have kept the proportions almost identical to the original peasant bread recipe, but I have provided a half recipe here because this is how I have been experimenting this past month. It seemed less wasteful to make one 2-cup-flour loaf vs. two 4-cup-flour loaves during the experimental phase. Using water vs. milk or buttermilk creates a texture most similar to the original peasant bread recipe, but milk or buttermilk makes for a tastier loaf. If you are up for experimenting, and if you have two small Pyrex bowls, it's a helpful exercise to make a batch of each so you can compare the taste and texture.