Pain à Lancienne Rustic Bread Food

PAIN à L'ANCIENNE RUSTIC BREAD

Steps:

• Do ahead
• Combine the flour, salt, yeast, and water in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute, until well blended. The dough should be coarse and sticky. Let the dough rest for 5 minutes to fully hydrate the flour.
• If making ciabatta, drizzle the olive oil over the dough; if making mini baguettes, omit the oil. Then mix on medium-low speed using the paddle attachment, or by hand using a large, wet spoon or wet hands, for 1 minute. The dough should become smoother but will still be very soft, sticky, and wet. Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
• Transfer the dough to a lightly oiled work surface. With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The dough should be significantly firmer, though still very soft and fragile. Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes. Repeat this process three more times, completing all repetitions within 40 minutes. (You can also perform the stretch and folds in the bowl, as shown on page 17.)
• After the final stretch and fold, immediately cover the bowl tightly and refrigerate overnight or for up to 4 days. The dough will rise, possibly to double its original size, in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• On baking day
• Remove the dough from the refrigerator about 1 hour before baking for mini baguettes, and 3 hours in advance for ciabatta (or an hour earlier if the dough hasn't increased to 1 1/2 times its original size in the refrigerator overnight).
• To make ciabatta, about 1 hour after taking the dough out of the refrigerator, line the back of a sheet pan with parchment paper and generously dust the entire surface with flour. Use a wet or oiled bowl scraper to transfer the dough to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
• Dust the top surface of the dough with flour and also flour your hands. Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square measuring about 9 inches on each side, still taking care to degas it as little as possible.
• For small ciabatta, cut the dough into 3 even strips about 3 inches wide and 9 inches long (the pieces will each weigh about 12 ounces or 340 grams). For larger ciabatta, cut the dough in half. With floured hands, gently fold the dough in thirds, like folding a letter but without applying any pressure. Gently roll the folded dough in the dusting flour to coat it, then lift the dough and place it on the parchment paper, again rolling it in the dusting flour on the parchment. Rest the dough seam side down on the parchment and repeat with the other pieces of dough.
• Mist the tops of the dough pieces with spray oil and loosely cover the pan with plastic wrap or a clean, lint-free towel. After 1 hour, gently roll the pieces over so the seam side is up, lift and cradle each piece with floured hands, and, working from the underside, gently coax it to a length of 5 inches (for small ciabatta) to 7 inches (for large ciabatta). Lay the pieces back on the parchment seam side up. Straighten the sides of each piece with your hands or a pastry scraper so that they are more rectangular than oblong, mist with spray oil again, then cover loosely and proof for 1 hour more.
• About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
• Slide the dough, parchment and all, onto the stone; if you aren't using a baking stone, simply put the whole pan into the oven. Pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C).
• Bake for 12 minutes, then rotate the pan and bake for 15 to 20 minutes more, until the crust is a rich brown (streaked with the dusting flour). The bread should puff a little, and the crust should be hard when tapped (it'll soften as it cools). Cool on a wire rack for 45 minutes before slicing.
• To make mini baguettes, about 45 minutes before baking, preheat the oven to 550°F (288°C), or as high as it will go, and prepare the oven for hearth baking (see page 30). After the dough has been out for 1 hour, generously dust the entire surface of a wooden peel with flour or line the back of a sheet pan with parchment paper (you can either dust the parchment with flour or mist it with spray oil so that you can slide and move the dough if need be). Use a wet or oiled bowl scraper to transfer the dough from the bowl to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
• Dust the top surface of the dough with flour and also flour your hands. Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square about 8 inches on each side, still taking care to degas it as little as possible.
• Cut off a slice of dough about 1 1/2 inches wide and roll it into the dusting flour to lightly coat it and keep it from sticking to the remainder of the dough. Working with floured hands and tools, carefully transfer the slice to the prepared peel or parchment paper, cradling it with both hands to keep it from stretching too much. You can straighten it by spreading your hands underneath the dough as you lay it down; it should elongate slightly, to 9 to 10 inches.
• Repeat with the rest of the dough, placing the pieces 1 inch apart, until the peel or parchment is full. If you can't fit all of the pieces on the peel or parchment, bake those that are ready before cutting the remainder. It's better to work in manageable batches than to try to cram all of them in the oven, especially if your stone or oven won't easily hold all of them. Scoring the dough is an option, but because it risks degassing the dough, I advise against it until you have made these a few times.
• Slide the mini baguettes onto the baking stone using short, quick back-and-forth motions with the peel, or by sliding the parchment paper onto the stone. Pour 1/2 cup of hot water into the steam pan, then lower the oven temperature to 475°F (246°C).
• Bake for 12 to 18 minutes total, rotating the pan as needed for even browning. The crust should be a rich brown, the loaves should puff a little, and the crust should be hard when tapped (the crust will soften slightly as the bread cools).
• Cool on a wire rack for at least 15 minutes.
• Variation
• For an interesting ciabatta texture and a nice design on the surface of the bread, mix a small amount of coarse rye flour or whole wheat flour in with the dusting flour.

QUICK AND EASY ARTISAN PAIN DE CAMPAGNE/PANE RUSTICA

Steps:

• Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food storage container.
• Mix in the remaining dry ingredients without kneading, usings a spoon, a Danish dough whisk, a 14 cup capacity food processor with dough attachment or a heavy-duty stand mixer with dough hook. If not using a mixer, you may need to use wet hands to incorporate the last bit of the flour.
• Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, however it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days. You can also divide the dough into 4 1-lb portions and freeze in an airtight container for up to three weeks. Thaw 24 hours before use.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb). Dust with more flour and quickly shape into a ball by stretching the surface of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on cornmeal-dusted pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat oven to 450 degrees F, with a baking stone placed on the middle rack. Place a cast iron skillet or empty metal broiler tray on the bottom rack.
• Sprinkle loaf liberally with flour and slash a cross, scallop design or tic-tac-toe design on the top using a serrated bread knife.
• Slide loaf directly onto the hot stone. Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door. Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
• Remove from oven and cool on wire rack. Allow to cool before slicing.

PAIN à L'ANCIENNE FOCACCIA

Steps:

• Combine the flour, salt, yeast, and water in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute, until well blended. The dough should be coarse and wet. Let the dough rest for 5 minutes to fully hydrate the flour.
• Drizzle the olive oil over the dough, then resume mixing on medium-low speed using the paddle attachment, or by hand using a large wet spoon or wet hands, for 1 minute. The dough should become smoother but will still be very soft, sticky, and wet. Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
• Transfer the dough to a lightly oiled work surface. With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The dough should be significantly firmer, though still very soft and fragile. Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes. Repeat this entire process three more times, completing all repetitions within 30 to 40 minutes. (You can also do the stretch and folds in the bowl, as shown on page 17.)
• After the final stretch and fold, return the dough to the oiled bowl and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days, or pan it immediately (as described below).
• To make 1 large focaccia, line a 12 by 16-inch sheet pan with parchment paper or a silicone mat. Oil it generously, including the sides, with about 2 tablespoons of olive oil, then transfer the dough to the pan. Drizzle another tablespoon of oil over the top of the dough, then use your fingertips to dimple the dough and spread it to cover about half of the pan. Make sure the top of the dough is coated with oil, then cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
• For round focaccia, cut out a piece of parchment paper to fit inside an 8- or 9-inch round pan. Oil both the parchment and the sides of the pan with 1 tablespoon of olive oil, then transfer the dough to the pan. For an 8-inch pan, use 8 ounces (227 g) of dough; for a 9-inch pan, use 12 ounces (340 g) of dough. Drizzle 1 teaspoon of olive oil over the top of the dough, then use your fingertips to dimple the dough and spread it as far as it will allow. Don't force the dough when it starts to spring back. Cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
• Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake, and if you haven't already panned it, follow the instructions above to do so, spreading it to cover a portion of the pan.
• Warm the oven for just a few minutes, then turn it off; or, if you have a gas oven with a pilot light, it's warm enough without any heating. Drizzle a small amount of olive oil on the surface of the dough and, beginning in the center and working toward the sides, dimple the dough with your fingertips to spread it over more of the pan. The dough will start resisting and sliding back toward the center after a minute of this; stop dimpling at that point. It should now be covering 70 to 80 percent of the pan. Cover the pan with plastic wrap and put it in the warm oven (with the heat off!). For a gas oven with a pilot light, leave the focaccia in for just 5 minutes. Otherwise, leave it in for about 8 minutes. (If you have plenty of time, you can simply let the dough rest at room temperature for 30 minutes between dimplings, which will require a total of about 4 hours prior to baking.)
• After the focaccia has been out of the oven for 10 minutes, remove the plastic wrap, drizzle another small amount of olive oil over the dough, and dimple it again. This time it should cover about 90 percent of the pan. Cover it again and return it to the warm oven for 5 minutes in a gas oven with a pilot light or 10 to 20 minutes for any other type of oven. On the third dimpling (if not the second), the dough should evenly fill the entire pan. If it creeps in from the corners because of the oil, don't worry; it will fill the corners as it rises. Cover the pan with plastic wrap and proof the dough in the slightly warm oven as before, removing it after 5 to 10 minutes and completing the rise at room temperature. It should be about 1 inch high in 1 to 1 1/2 hours (longer if not using the oven).
• Preheat the oven to 500°F (260°C). (You don't need a baking stone, but if you'd like to use one, allow 45 minutes for it to preheat.) Top the focaccia with your choice of toppings (see page 70 for topping ideas), but wait until the end of the baking time to add any cheese.
• Place the pan in the oven. For large focaccia, lower the oven temperature to 450°F (232°C) and bake for 12 minutes. Rotate the pan and bake for another 10 to 15 minutes, until the top of the dough is golden brown. For round focaccia, keep the oven temperature at 500°F (260°C) and bake for 10 to 12 minutes. If you use moist toppings, such as fresh tomatoes or sauce, the focaccia will take longer to bake. To test for doneness, use a metal spatula to lift the edge of the focaccia so you can see the underside; it should be a mottled golden brown in spots, not white all over. If you're topping the focaccia with cheese, add it when the focaccia appears to be done, then bake for another 2 to 4 minutes to melt the cheese.
• When you remove the focaccia from the oven, run a pastry blade or metal spatula along the sides of the pan to loosen the focaccia, then carefully slide the focaccia, parchment and all, onto a wire rack. If any olive oil remains in the pan, pour it over the top of the focaccia. Cool for at least 10 minutes before serving.

BORDEAUX RUSTIC BREAD (PAIN RUSTIQUE BORDELAIS)

Steps:

• You will need 2 jelly roll pans, dusted with cornmeal.
• The starter: in a bowl, whisk the yeast into the water and then stir in the flour; cover with plastic wrap and allow to ferment for 8 hours in a cool place.
• If the room is warm, let the sponge rise at room temperature for 1 hour, then for the remaining 7 hours let it rise in the refrigerator.
• When the starter is done, make the dough--place the water in the bowl of an electric mixer and whisk in the yeast by hand.
• Use a rubber spatula to scrape the starter into the water and mix it in.
• Add both flours and the salt, and use the rubber spatula to mix the ingredients into a rough dough.
• Place the bowl on the mixer with the dough hook and mix on lowest speed for 2 minutes; allow the dough to rest 10 minutes.
• Mix on medium speed until dough is smooth, elastic, and slightly sticky, about 2 minutes.
• Scrape the dough into an oiled bowl and turn it over so that the top is oiled; allow the dough to rise until doubled, about 1 hour.
• To form the loaves, scrape the dough onto a floured work surface; shape the dough into a 12-inch square; cut into three 4 x 12 inch rectangles, using a knife or bench scraper.
• Transfer the loaves to the prepared pans, placing 2 on one pan and 1 on the other.
• Cover the loaves with cloth or plastic wrap and allow them to rise at room temperature until doubled, about 1 hour.
• About 15 minutes before the loaves are completely risen, set racks in the upper and lower thirds of the oven and preheat to 450°.
• Place the pans in the oven and bake until the loaves are beginning to color well, about 20 minutes.
• Turn the pans from back to front, then place the top pan on the lower rack and the bottom pan on the upper rack; close the oven and decrease temperature to 350°.
• Bake until the loaves are deep golden and the internal temperature reaches about 200 degrees, about 20 additional minutes.
• Cool loaves on racks.
• Serve: cut the bread into 1-inch slices.