Tuesday, March 2, 2010

The Bread and Butter

I wanted to make a fresh loaf of bread to go with my homemade butter, but didn't want to wait for it to rise overnight. I asked around on a cooking message board and Bridget from The Way the Cookie Crumbles recommended this recipe. Boy am I glad I asked. This recipe was easy to follow and from start to finish it took about 5 hours, which was much better than the 2 day recipes I was finding. The result was an awesome, crusty white bread. I think I baked it a little too long, but it was still very good. Also, I did not use a stone, I just baked it on a cookie sheet.

Bread and butter anyone?

Pain Ordinaire
(adapted from Ultimate Bread, by Eric Treuille and Ursula Ferrigno)

3½ cups (17½ ounces) bread flour
2 teaspoons instant yeast
1⅓ cup water, room temperature
1½ teaspoon salt

Stir the yeast into 1¾ cup (8¾ ounces) of the flour in the bowl of a stand mixer. Add all of the water, stirring until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 20 minutes, or until the mixture becomes frothy, loose, and slightly expanded.

Add the remaining flour and the salt to the mixture. Stir (or mix on medium-low speed with the hook attachment) for 1 minute, or until the ingredients form a ball.

Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is smooth, shiny, and elastic.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat with the oil. Cover the bowl with plastic wrap. Let rise until doubled in size, about 1½ to 2 hours. Press to deflate, then let rest for 10 minutes.

Gently pat the dough into a rough rectangle. Fold the bottom third of dough, letter style, up to the center and press to seal, creasing surface tension on the outer edge. Fold the remaining dough over the top and use the edge of your hand to seal the seam closed and to increase the surface tension all over. Press evenly with the palms of both hands and roll the dough backward and forward until it is 14 inches in length. Line a sheet pan with baking parchment. Place the loaf on the pan and lightly dust with flour. Cover loosely with plastic wrap.

Proof at room temperature for about 1 hour, or until the loaves have grown to about twice their original size.

About half an hour into the second rise, place a baking stone* on the bottom rack of the oven and preheat the oven to 500 degrees.

Using a very sharp knife or a serrated bread knife, cut 5 diagonal slashes, each about ¼ to ½-inch deep, across the top of the loaf. (Alternatively, cut one long slash that extends for the length of the loaf.)

Transfer the dough on the parchment paper to a peel or the back of a sheet pan. Transfer the dough to the baking stone. Close the oven and reduce the temperature to 450 degrees. Bake until golden brown and the temperature is at least 200 degrees** at the center.

Transfer the loaves to a cooling rack and cool for at least 1 hour before slicing and serving.

*If you don’t have a baking stone, simply bake the loaf on a baking sheet at 425 degrees for 45 minutes.

**If you don’t have an instant-read thermometer, tap the bottom of the hot baked loaf. It should sound hollow when the bread is done baking.

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