Petits Pains Bread Recipes

PETITS PAINS BREAD RECIPE

Steps:

• Serve warm or cool and enjoy.

PLAIN FRENCH BREAD (_PAIN FRANçAIS_)

Steps:

• Stir the yeast in the warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.
• NOTE: We do not find the food processor satisfactory here, since the dough is so soft the machine clogs; however, you can use a heavy-duty mixer with dough hook, and finish it up by hand.
• _Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough, and making sure that all bits of flour and unmassed pieces are gathered in._Turn the dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let it rest for 2 to 3 minutes while you wash and dry the bowl.
• The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scraper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out.
• Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping dough over onto itself. Scrape the dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly.
• In 2 to 3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over. Continue to knead rapidly and vigoursly in this way. If it remains too sticky, knead in a sprinkling of flour. (Whole kneading process will take 5 to 10 minutes, depending on how vigourous and expert you become.)
• Shortly after this point, the dough should have developed enough elasticity so that it draws back into shape when pushed, indicating the the gluten molecules haved united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch for more than a minute or two. Let it rest for 3 to 4 minutes. Knead again for a minute: the surface should now look smooth; the dough will be less sticky but it will still remain soft. It is now ready for its first rise.
• You now have approximately 3 cups of dough that is to rise 3 1/2 times its original volume, or to about 10 1/2 cups. Fill the mixing bowl about 10 1/2 cups of tepid water and make a mark to indicate that the level on the outside of the bowl (note that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty rising). Pour out the water, dry the bowl, and place the dough in it; slip bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface (marble or stone are too cold) or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees; if the room is too hot, set bowl in water and keep renewing water to maintain it at around 70 degrees. Dough should take at least 3 hours to rise to 10 1/2 cups; if the temperature is lower, it will simply take longer. (*) DELAYED ACTION: See chart at end of recipe.
• When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will be usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.
• The dough is now ready to be deflated, which will release the yeast-engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process.
• With a rubber spatula dislodge dough from inside of the bowl and turn out onto a lightly floured surface, scraping the bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
• Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubble by pinching them.
• Lift a corner of the near side and flip it down onto the far side. Do the same with the left side, then the right side. Finally lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion.
• Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome-shaped and light and spongy when touched. (*) DELAYED ACTION: See chart at end of recipe.
• Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour.
• Making clean, sure cuts with a large knife or a scarper, divide dough into 3 equal pieces for long loaves, or whatever is specified for other shapes and sizes.
• After you have cut each piece, lift one end and flip it over onto the opposite end to fold and flip it over onto the opposite end to fold the dough in two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping, but not long enough for the dough to begin rising again.
• While the dough is resting, prepare the rising surface: smooth the canvas or linen toweling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking.
• Because French bread stands free in the oven and it is not baked in a pan, it has to be formed in such a way that tension of the coagulated gluten cloak on the surface will hold the dough in shape. Following are illustrated directions for the familiar long loaf-the bâtards (baked size 16 by 3 inches); other shapes are described and illustrated at the end of the recipe. Baguettes are much too long for home ovens.
• After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining one covered.
• Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8-to 10-inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
• Fold the dough in half lengthwise by bringing the far edge down over the near edge.
• Being sure that the working surface is always very lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.
• Roll the dough a quarter turn forward so the seal is on top.
• Flatten the dough again into an oval with the palms of your hands.
• Press a trench along the central length of the oval with the side of one hand.
• Fold in half again lengthwise.
• This time seal the edges together with the heel of one hand, and roll the dough a quarter turn toward you so the seal is on the bottom.
• Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
• Roll dough forward and backward rapidly, gradually sliding your hands toward the two ends as the dough lengthens.
• Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extention rolls, keep circumference of dough as even as possible and try to start each roll with sealed side of dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all-purpose flour, do not worry.
• Place the shaped piece of dough, sealed side up, at one side of the flour-rubbed canvas, leaving a free end of canvas 3 to 4 inches wide. (The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.)
• Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.
• After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking pans, or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with a flour-rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
• The covered dough is now to rise to almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will feel still a little springy when pressed.
• It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to canvas and you will have difficulty getting it off and onto the baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.
• Preheat oven to 450 degrees 30 minutes before estimated baking time. (*) DELAYED ACTION: See chart at end of recipe.
• The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.
• Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.
• Dough is now lying along one edge of the umolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary, run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3-inch space. Unmold the final piece near the left side of the sheet.
• The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift, clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barber's straight razor at a cutlery store.
• For a 16- to 18-inch loaf make 3 slashes. Note that those at the 2 ends go straight down the loaf but are slightly off center, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.
• As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine-spray atomizer, and slide baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.
• If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide baking sheet out of the oven.
• Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
• Because it contains no fat or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it-let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crush will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old.
• After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become moldy and run your next badge of dough.

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.