Quick And Easy Artisan Pain Depi Wheat Stalk Bread Food

EASY WHEAT STALK BREAD (RUSTIC "PAIN D'EPI")

Steps:

• Mix the yeast and salt with water.
• Mix in flour without kneading, using a spoon or a stand-mixer (locked) with the dough hook. If not using the mixer, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight--use a pice of foil or wax paper over the bowl) and allow to rest at room remperature until the dough rises and collapses (or flattens on top); about 2 hours.
• Dough may be used right away, though it easier to handle when cold. I refrigerate the lidded (not airtight) dough for use over a 2-week period.
• On baking day, dust the surface of the refrigerated dough with flour. Cut off a 1 pound (grapefruit-sized) piece. Dust the piece with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go. Gradually elongate the mass. With palms of your hands, gently roll into the shape of a baguette, tapering the ends to points.
• Allow to rest on a flour-dusted board for 30 minutes. (I cover with a low-lint linen napkin).
• Twenty minutes before baking, preheat oven to 450 degrees F. At this time, placea baking stone on the center rack, or use two overturned glass baking dishes of the same height as a surface. A metal cookie sheet will work in a pinch. Place an empty broiler pan on any other shelf that will not interfere with the rising bread.
• Just before baking, dust the loaf with flour. With sharp kitchen scissors, cut from the top, at a 45-degree angle into the dough, stopping a quarter inch from the bottom. Make another identical cut about 3 inches down the loaf. Fold each cut piece over to one side, and repeat cutting, alternating sides each time to replicate a stalk of wheat (see photo).
• Slide the loaf directly onto the hot stone (baking dishes, or cookie sheet). Pour 1 cup hot tap water into the broiler pan and quickly close the oven door. Bake 20-25 minutes, until deeply browned and firm.
• NOTE: Use 7 cups all-purpose flour if you don't have bread flour. You will get 3-4, 1-pound loaves out of this recipe. Make the dough ahead of time and you'll have fresh bread every day for four days.

QUICK AND EASY ARTISAN PAIN D'EPI (WHEAT STALK BREAD)

Steps:

• Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
• Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook]. If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used after initial rise though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks. Thaw 24 hours before usage.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Gradually elongate the dough ball. With the palms of your hands, gently roll the dough ball into the shape of a baguette, tapering the ends to points.
• Allow to rest and rise on a whole wheat flour covered pizza peel for 30 minutes.
• Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
• Sprinkle the loaf liberally with flour and rotate peel so one end of loaf is pointing towards yourself. Using a sharp pair of kitchen shears, cut into the end pointing towards yourself downward at a 45 degree angle into the dough, stopping a quarter inch from the bottom. Fold cut piece over to right side. Do the same cut 1 inch further away from you and fold the cut piece over to the left side. Repeat until entire loaf is cut and pain d'epi is formed.
• Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 25 minutes, or until deeply browned and firm. Allow to cool before slicing and eating. If you can't wait, slather with butter and eat warm.