Yield: 4 Loaves
dough
as desired.
1 pound Old Dough (Pâte fermentée), at room temperature
19 ounces Bread flour (1 lb. 3 oz.)
1 teaspoon Instant yeast
15 fluid ounces Water (temperature controlled)
1/2 ounce Salt
Notes: Method: Old
1. Prepare the old dough and allow it to ferment for at least 4 hours. Or remove the old dough from the refrigerator and bring it to room temperature two to four hours before mixing.
2. Place the bread flour, instant yeast, water and salt in a mixing bowl fitted with the dough hook. Mix on low speed until blended. Then knead on medium speed until the dough is almost fully developed and reaches 75°F (23°C), approximately 7 to 10 minutes. Add the Old Dough in small pieces.
3. Place the dough on a floured surface or in a large bowl. Cover and ferment the dough until doubled in size, approximately 1 to 2 hours.
4. Punch down and divide the dough into 4 uniformly-sized pieces. Round and bench rest the dough, covered, for 10 minutes.
5. Shake each piece of dough into 10-inch (25 centimeter) cylinders. Cover and let the dough rest for several minutes before rolling it into 24-inch (60-centimeter) long baguettes.
6. Place the rolled dough seam side down onto a canvas couche lightly dusted with rise or bread flour or in prepared baguette pans. Proof at until the loaves increase 55% to 65% in size, approximately 30 to 45 minutes.
7. Remove the proofed loaves from the proof box and let the bread's surface slightly dry for 5 minutes. Use the canvas to roll the bread onto sheet pans or leave in the baguette pans. Score seven diagonal cuts in each piece of dough.
8. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking. Bake until golden brown, approximately 20 to 22 minutes.
Fermentation: Old dough 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 30 to 45 minutes.
Variation:
Olive Bread -- Once the dough is mixed, knead in 1/4 ounce (8 grams/1.3%) finely chopped fresh oregano, and 12 ounces (360 grams/63%) pitted and finely chopped kalamata olives. Knead only to incorporate the ingredients. Ferment, then divide and shape the dough
dough
as desired.
1 pound Old Dough (Pâte fermentée), at room temperature
19 ounces Bread flour (1 lb. 3 oz.)
1 teaspoon Instant yeast
15 fluid ounces Water (temperature controlled)
1/2 ounce Salt
Notes: Method: Old
1. Prepare the old dough and allow it to ferment for at least 4 hours. Or remove the old dough from the refrigerator and bring it to room temperature two to four hours before mixing.
2. Place the bread flour, instant yeast, water and salt in a mixing bowl fitted with the dough hook. Mix on low speed until blended. Then knead on medium speed until the dough is almost fully developed and reaches 75°F (23°C), approximately 7 to 10 minutes. Add the Old Dough in small pieces.
3. Place the dough on a floured surface or in a large bowl. Cover and ferment the dough until doubled in size, approximately 1 to 2 hours.
4. Punch down and divide the dough into 4 uniformly-sized pieces. Round and bench rest the dough, covered, for 10 minutes.
5. Shake each piece of dough into 10-inch (25 centimeter) cylinders. Cover and let the dough rest for several minutes before rolling it into 24-inch (60-centimeter) long baguettes.
6. Place the rolled dough seam side down onto a canvas couche lightly dusted with rise or bread flour or in prepared baguette pans. Proof at until the loaves increase 55% to 65% in size, approximately 30 to 45 minutes.
7. Remove the proofed loaves from the proof box and let the bread's surface slightly dry for 5 minutes. Use the canvas to roll the bread onto sheet pans or leave in the baguette pans. Score seven diagonal cuts in each piece of dough.
8. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking. Bake until golden brown, approximately 20 to 22 minutes.
Fermentation: Old dough 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 30 to 45 minutes.
Variation:
Olive Bread -- Once the dough is mixed, knead in 1/4 ounce (8 grams/1.3%) finely chopped fresh oregano, and 12 ounces (360 grams/63%) pitted and finely chopped kalamata olives. Knead only to incorporate the ingredients. Ferment, then divide and shape the dough