Pain a l'ancienne Baguette's

By RoketJSquerl

Baker's Percentage
Bread Flour 100%
Salt 2%
Instant Yeast .7%
Water (approx) 79.6%
Total 182.3%
Hydration 70.3%

Ingredients

• 13 1/2 Ounces Bread Flour, unbleached ; (765 grams)
• 1 1/8 Teaspoons Salt (16 grams)
• 7/8 Teaspoons Yeast, instant ; (5.5 grams)
• 9 1/2 Ounces Water, cold (40F)

Details

Servings 3

Preparation

Step 1

1. Combine the flour, salt, yeast and 9 oz. water in the bowl of the food processor. Pulse 3-4 times to combine, then process for 20 sec. (No More!) The dough should be sticky on the bottom of the bowl, but should release from the sides of the bowl. If not, sprinkle in a small amount of flour until this occurs (or dribble in water if the dough seems too stiff and clears the bottom as well as the sides of the bowl). Lightly oil a large bowl and immediately transfer the dough with a spatula or bowl scraper dipped in water into the bowl. Mist the top of the dough with spray oil and cover the bowl with plastic wrap.

2. Immediately place the bowl in the refrigerator and retard overnight.

3. The next day, check the dough to see if it has risen in the refrigerator. It will probaby be partially risen but not doubled in size (the amount of rise will depend on how cold the refrigerator is and how often the door was opened). Leave the bowl of dough out at room temperature for 2 to 3 hours (or longer if necessary) to allow the dough to wake up, lose it''s chill, and continue fermenting.

4. When the dough has doubled from it''s original pre-refrigerated size, liberally sprinkle the counter with bread flour (about ½ cup). GENTLY transfer the dough to the floured counter with a plastic dough scraper that has been dipped in cold water, dipping your hands as well to keep the dough from sticking to you. Try to degas the dough as little as possible as you transfer it. If the dough is very wet, sprinkle more flour over the top as well as under it. Dry your hands thoroughly and then dip them in flour. Roll the dough gently in the sprinkled flour to coat it thoroughly, simultaneously stretching it into an oblong about 8 inches long and 6 inches wide. If it is too sticky to handle, continue sprinkling flour over it. Dip a metal pastry scraper into cool water to keep it from sticking to the dough, and cut the dough in half widthwise, and then into thirds widthwise (if making a full recipe) or into thirds widthwise if making a half recipe, by pressing it down through the dough until it severs it, then dipping the scraper again in water and repeating the procedure until you have cut down the full length of the dough. (Do not use the blade as a saw, use it as a pincer, pinching the dough cleanly with each cut.) Let the dough relax for 5 min.

5.Prepare the oven by preheating to 550°F for 45-60 min. Place parchment paper on the pizza peel, dust with semolina flour or corn meal.

6. Place the cut dough onto the peel and gently stretch each piece to 15 inches. If it springs back, allow to rest for 5 min. and try again.

7. When the oven has preheated, slide the dough (with parchment paper) onto the preheated stone, place the stainless steel cover over them, and steam for 15 sec. Close oven door and bake for 2 min., then reduce temperature to 475°F, and continue baking.

8. The bread should begin to turn golden brown within 8 to 9 min. If they are baking unevenly at this point, rotate them 180 degrees. Continue baking 10 to 15 min, or until the bread is a rich golden brown and the internal temperature registers at least 205°F.

9. Transfer the hot breads to a cooling rack. They should feel very light, almost airy, and will cool in about 20 min. While these are cooling, you can bake the remaining loaves, remembering to remove the parchment from the oven and turn the oven up to 550°F before baking the second round.