PAIN A L'ANCIENNE RUSTIC BREAD

I found this book at my local library.
?????I have mixed feelings about this one. On the one hand, I'm on cloud nine that I finally found THE recipe for the quality bread I've been looking for. On the other hand, it's so delicious I have a very hard time controlling my impulse to eat half of it in a single sitting. 



This recipe comes from renowned author Peter Reinhart's Artisan Breads Every Day. (Reinhart also authored the award winning Breadbaker's Apprentice.) The bread is so delicious, I'm going to post the recipe here as well as in the Recipe Box.



If you are interested in baking artisan breads, I recommend one or both of his books. He provides far more description than my summary version here. Still, the information I'm giving you should result in a beautiful, toothsome bread.



COMBINE



4 1/3 c. unbleached bread flour

1 3/4 tsp salt or 2 1/2 tspns coars kosher salt

1 1/4 tspns instant yeast

2 c. chilled water



Stir for about 1 minute, until well blended. The dough will be coarse and sticky. Let the dough rest 5 minutes so the flour can fully hydrate.



After 5 minutes, with wet hands, mix further for another 1 minute. The dough will become smoother, but is still soft and wet.



Use a spatula to transfer the dough to a lightly oiled bowl. Cover it with a plate or plastic wrap and let the dough rest at room temperature for 10 minutes.

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After 10 minutes, with wet hands, gently reach under one side of the dough and stretch it out about 10 inches. Then fold it back on top of the dough ball. Do this from the opposite side. Turn the dough and repeat for the other two sides. Turn the dough over so seam side is down and let sit at room temperature for 10 minutes.





I was so delighted with the

glossy bubbles seen here!
? Repeat the above process three times (every 10 minutes) for a total of 4 stretch and folds. After the final stretch and fold, cover the bowl and refrigerate overnight.



Dust the top of the dough with flour. With floured hands, gently coax the dough into a rough square measuring about 9 x 9 inches. Take care to de-gas as little as possible; you want those large bubbles.



Cut the dough in half. With floured hands, gently stretch and fold the dough in thirds - like folding a letter without applying pressure. Gently roll the dough in a dusting of flour, then place it, seam side down, on the parchment paper. Repeat with the other peice of dough.



Mist the tops with spray oil, loosely cover and let sit 1 hour.



After 1 hour, gently roll the pieces over so the seam is up. With floured hands and pulling from the underside, coax each piece into a rough 6 x 12 inch rectangle.



Mist again with spray oil, cover and proof for another 1 hour.

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One of the beauties of rustic bread:

the loaves needn't look perfect!
? Preheat the oven with an empty steam pan and a baking stone or pan to 550F or as high as it will go. (It takes awhile to preheat to this temperature, so I turn my oven on at least 30 minutes before baking time.) Slide the loaves, parchment and all, onto the stone or pan. Pour 1 cup hot water into the steam pan. Lower the oven to 450F.



Bake for 12 minutes, rotate pan. Bake another 15 minutes, until crust is a rich golden brown. Cool on a rack for 45 minutes before slicing.



Then call your loved ones to the table and prepare to enter heaven together.