* Exported from MasterCook *
Bread, Bein Cuit
Recipe By :Zachary Golper and Peter Kaminsky
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Posted
Sandwiches Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
75 grams white rye flour -- (1/2 c + 2 tbsp)
50 grams dark rye flour -- (1/4 c + 2 1/2 tbsp)
1 gram instant yeast -- (generous 1/4 tsp)
125 grams water -- at about 60F (15C), (1/2 c + 1 tsp)
425 grams white flour -- (3 c + 2 1/2 tsp), plus
additional as needed for working with the dough
75 grams medium whole wheat flour -- (1/2 c + 1 1/2 tsp)
15 grams fine sea salt -- (2 1/2 tsp)
1 gram instant yeast -- (generous 1/4 tsp)
365 grams water -- (1 1/2 c + 1 tsp), at about 60F (15C)
Dusting Mixture: -- for the lined proofing
basket and the shaped loaf, See Note
I was convinced that this is among the easiest of my breads to make.
It looks completely rustic-which is always important with artisan
breads-and has a crackling crust and a nutty interior.
FOR THE STARTER:
Stir together the white and dark rye flours in a medium storage
container. Sprinkle the yeast into the water, stir to mix, and pour
over the flour. Mix with your fingers, pressing the mixture into the
sides, bottom, and corners until all of the flour is wet and fully
incorporated. Cover the container and let sit at room temperature for
11 to 15 hours. The starter will be at its peak at around 13 hours.
FOR THE DOUGH:
Stir together the white and whole wheat flours, salt, and yeast in a
medium bowl.
Pour about one-third of the water around the edges of the starter to
release it from the sides of the container. Transfer the starter and
water to an extra-large bowl along with the remaining water. Using a
wooden spoon, break the starter up to distribute it in the water.
Add the flour mixture, reserving about one-sixth along the edge of
the bowl. Continue to mix with the spoon until most of the dry
ingredients have been combined with the starter mixture. Switch to a
plastic bowl scraper and continue to mix until incorporated. At this
point the dough will be sticky to the touch.
Push the dough to one side of the bowl. Roll and tuck the dough,
adding the reserved flour mixture and a small amount of additional
flour to the bowl and your hands as needed. Continue rolling and
tucking until the dough feels stronger and begins to resist any
further rolling, about 16 times. Then, with cupped hands, tuck the
sides under toward the center. Place the dough, seam-side down, in a
clean bowl, cover the top of the bowl with a clean kitchen towel, and
let rest at room temperature for 45 minutes.
For the first stretch and fold, lightly dust the work surface and
your hands with flour. Using the plastic bowl scraper, release the
dough from the bowl and set it, seam-side down, on the work surface.
Gently stretch it into a roughly rectangular shape. Fold the dough in
thirds from top to bottom and then from left to right. With cupped
hands, tuck the sides under toward the center. Place the dough in the
bowl, seam-side down, cover the bowl with the towel, and let rest for
45 minutes.
For the second stretch and fold, repeat the steps for the first
stretch and fold, then return the dough to the bowl, cover with the
towel, and let rest for 45 minutes.
For the third and final stretch and fold, once again repeat the steps
for the first stretch and fold, then return the dough to the bowl,
cover with the towel, and let rest for 20 minutes.
Line a 9" (23 cm) proofing basket or bowl with a clean kitchen towel
and dust the towel fairly generously with the dusting mixture.
Lightly dust the work surface and your hands with flour and shape the
dough into a round. Dust the sides and top of the dough with the
dusting mixture, fold the edges of the towel over the top, and let
rest at room temperature for 1 hour.
Transfer the basket to the refrigerator and chill for 14 to 18 hours.
Position an oven rack in the lower third of the oven. Place a covered
6-quart (5.7 L), 10" (25 cm) round cast-iron Dutch oven on the rack.
Preheat the oven to 500F (260C). Remove the basket of dough from the
refrigerator and let it sit at room temperature while you allow the
oven to preheat for about 1 hour.
Using heavy-duty oven mitts or potholders, remove the Dutch oven,
place it on a heatproof surface, and remove the lid.
Using the kitchen towel, lift and gently ease the dough out of the
basket and onto a baking peel, seam-side down. Then carefully
transfer it into the pot (the Dutch oven will be very hot). Score the
top of the dough, cover the pot, and return it to the oven. Lower the
oven temperature to 460F (240C) and bake for 30 minutes.
Rotate the Dutch oven and remove the lid. The loaf will already be a
rich golden brown. Continue baking, uncovered, until the surface is a
deep, rich brown, with some spots along the score being even slightly
darker (bien cuit), about 20 minutes longer.
Loosen the edges of the loaf with a long handled spoon and then with
the help of the spoon lift out of the pot onto a cooling rack. When
the bottom of the loaf is tapped, it should sound hollow. If not,
return it to the oven and bake directly on the rack for 5 minutes longer.
Let the bread cool completely before slicing and eating, at least 4
hours but preferably 8 to 24 hours.
Source:
"Bien Cuit -- The Art Of Bread"
S(Internet Address):
"http://www.bakepedia.com/a-simple-loaf/";
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 112 Calories; trace Fat (3.3%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
Serving Ideas : It's great for sandwiches, too, and also toasted and
served with butter, jam, or a pungent Taleggio cheese.