Peter Reinhart Pain a l'Ancienne ( Part 2)...Baguette, Rolls, 'Fougasse', etc.
This particular recipe is a take on Peter Reinhart's ciabatta bread that I posted earlier. The only difference is that you will omit the oil in the ingredients and the dough doesn't actually proof for as long the next day. Other than that, the basic technique of stretching and folding the dough and the overnight refrigeration is still followed. The dough can stay refrigerated for up to 4 days... which gives you plenty of time to work with it. I find the flavor of the bread increases with time. I let my dough sit in the refrigerator for 2 days. You will need to check the ciabatta post for some of the steps in this recipe...
To be honest, I made this second batch for trial and error...to sort of "play" with the dough and create various breads. Initially, I had intended to make most of it into baguettes and with the rest, make a couple of different shapes. I just wanted to see how the dough would handle if I changed it into other types of shapes. Because I handled the dough a bit more when making the rolls, twists, and "fougasse", some of the bread holes weren't as evident in the final product. It really didn't change the taste, just was a bit less airy and the bread structure was more compact. You can see the result in the first photo of a regular baguette slice and the second photo of the twist. Less holes in the latter version. The "fougasse" was a last minute decision...even the sprinkling of the herbs was an afterthought. It turned out to be my favorite:)...
I think this dough would work really well as a pizza dough. Loved, loved the bread. I think Peter Reinhart has done a marvelous job explaining the techniques that are used to attain beautiful artisan style breads right in your own home. Hope you enjoy....
You will need: adapted from Peter Reinhart's Artisan Breads Every Day
You can also see a sample of the book with this recipe HERE
4 1/2 cups (20 oz / 567 g) unbleached bread flour( I used King Arthur)
1 3/ 4 teaspoons (0.4 oz / 11 g) table salt
1 1/4 teaspoons (0.14 oz / 4 g) instant yeast
2 cups (16 oz / 454 g) chilled water (about 55°F)
Part 1: Day before
See instructions for this part....in PART 1 of my previous ciabatta post.
Just skip the olive oil
Part 2: Day after dough has refrigerated overnight( or up to 4 days later...I made mine on the second day)
1. Remove dough from refrigerator 1 hour before baking( by the time I got to baking everything, it was more like 1.5-2 hours for me).
2. After you remove the dough from the fridge, let dough rest at room temp for about 1 hour...
45 minutes before baking, preheat your oven to 500 deg....see preparing your oven for baking in the ciabatta post. If using a stone, place it inside the oven as well as a steam pan. Have a towel ready( to cover glass on door... so as not to crack the glass).
3. After 1 hour, line a baking sheet with parchment paper and flour it well. Set aside.
4. Flour your work surface and gently remove the dough from the bowl...(being careful not to degass the dough....you want as many bubbles in the dough as possible, which will give you those nice big bread holes).
5. Using a wet dough scraper, cut the dough in strips... and place them on the parchment paper rolling it in a bit of the flour. It is ready for baking.
~for baguettes you can leave them in strips.
~for smaller pieces, just cut the strip in half leave them as is or twist a couple together
~ for rolls, cut a small piece of dough and gently form into a ball( I just pinch the outside of the dough to a point and tuck the pinched dough inside....boy, I don't know if I explained that very well:)).
~ for "fougasse", stretch out a strip and cut a center slit and 2-3 slits on each side of the center slit..... or if you want, make it like I did, just cut a few slits in the dough:)....spray a bit of water and sprinkle a mixture of dried herbs...or leave it without the herbs.
Since I folded a few and made some into rolls, I let them proof a bit more( just because I handled them more than the plain strips/baguette). I baked the baguette and smaller strips first... while the rolls, twists and 'fougasse' I put aside to rest/ proof for half an hour( or so) while the first batch was baking. Cover the dough pieces with oiled plastic wrap(loosely) while it is resting.
6. Slide the baguettes(with parchment paper) unto the hot stone(...or simply place the whole sheet pan with the bread doughs and parchment paper).
7. Place your towel over the glass door...add 1 cup hot water to the steam pan....be VERY careful so as not to burn yourself...use oven mitts).
8. Lower oven to 475 deg...
9. Bake for 12 minutes and then turn pan over and bake for an additional 12 or so minutes ...or until rich brown all over and sounds hollow when tapped. (The baking time may vary depending how large or small your loaves are.)
10. Bake the remaining bread. Let cool before slicing.
The bread is wonderful with some smoked salmon, as a dipping bread, with ham and cheese...or whatever you like:)