Aritsan Bread by Peter Reinhart

By cmcrobb

Lean Dough, Straight Dough Method
Yield: 4 small baguettes, 3 batards, 2 small boules, or on large boule
18 servings
Weight Watchers Points: 3.27 per slice
Calories: 124 per slice

Ingredients

• Bread flour 20 oz./ 567 g/ 4.5 cups 100
• Salt 0.4 oz./ 11 g/ 1.5 teaspoons 2
• Instant yeast 0.12 oz./ 3.5 g/ 1 teaspoon 0.65
• Water (room temperature) 13.5 oz./ 385 g/ 13.5 oz. 68

Preparation

Step 1

Step-by-Step Instructions
In mixer (or in a mixing bowl, with a large
spoon), mix all ingredients on slow speed
with the paddle for 1 minute. Increase
to medium slow and mix for 1 additional
minute. The dough will be soft and sticky.
Let the dough rest for 5 minutes, then
mix on medium low for an additional 30
seconds. The dough will form a soft, slightly
sticky ball.
Rub some vegetable or olive oil on the
work surface and transfer the dough to the
surface. With oiled hands, stretch and fold
(s&f) the dough as shown on the video.
Cover the dough with a clean mixing bowl
and let it rest and ferment for 20 minutes.
Stretch and fold it again and let it rest and
ferment for an additional 20 minutes. Repeat
this again 2 more times, at 20 minute intervals
(four s&f’s in all). After the final s&f, let the
dough ferment for an additional 60 to 90
minutes, or until the dough doubles in size.
Divide the dough into the desired size
pieces. Pre-shape the pieces as required,
mist them lightly with cooking spray and
cover them with plastic wrap, a plastic bag
or a cloth. Let the pieces rest for 5 minutes,
then move on to final shaping, panning,
and final proofing (as shown on the video)
for approximately 60 minutes or until the
pieces have grown to about 1½ times in size.
Score (aka stipple or slash) the loaves as
shown on the video. Bake in a preheated
500°F oven (260°C) with steam, as shown
on the video. After 5 minutes, reduce the
temperature to 450°F (232°C) and bake
until done, rotating the loaves as needed,
for an even bake. The loaves should be a
rich golden brown, hollow-sounding when
thumped on the bottom, and the internal
temperature should register approximately
200°F (93°C) or higher when taken with a
food thermometer.
Makes 4 small baguettes, 3 bâtards, 2 small boules, or one large boule
Ingredient Weight/Volume Bakers’ %
Bread flour 20 oz./ 567 g/ 4.5 cups 100
Salt 0.4 oz./ 11 g/ 1.5 teaspoons 2
Instant yeast 0.12 oz./ 3.5 g/ 1 teaspoon 0.65
Water (room temperature) 13.5 oz./ 385 g/ 13.5 oz. 68
Lean Dough, Straight Dough Method
End