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1
Remove the pate fermentee from the refrigerator 1 hour before making the dough.
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2
Cut it into about 10 small pieces with a pastry scraper or serrated knife.
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3
Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
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4
Stir together the flours, salt, yeast and pate fermentee pieces in a 4-quart mixing bowl (or in the bowl of an electric mixer).
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5
Add the water, stirring until everything comes together and makes a coarse ball (or mix on low speed with the paddle attachment).
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6
Add a few drops of additional water, if needed, to gather any loose flour into the ball.
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7
The dough should be soft and pliable.
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8
Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook).
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9
Knead for 8 to 10 minutes (6 minutes by machine), sprinkling in bread flour if needed to make a soft, pliable dough.
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10
It should be tacky but not sticky.
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11
The dough should pass the windowpane test (page 58) and register 77 to 81F.
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12
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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13
Cover the bowl with plastic wrap.
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14
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
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15
If the dough doubles in size more quickly, knead lightly to degas it and let it rise again, covered, until it doubles from original size.
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16
Sprinkle a small amount of flour on the counter and gently remove the dough from the bowl, being careful to degas it as little as possible.
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17
Divide the dough into 3 or more pieces by cutting it with a pastry scraper or a serrated knife, again trying to avoid degassing any more than necessary.
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18
Shape the dough as shown on pages 7279, depending on what shape you desire (baguette, batard, couronne, epi, fendu, or auvergnat).
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19
Line 2 sheet pans with baking parchment and sprinkle with semolina flour or cornmeal and transfer the dough to the pans (or use the couche method described on page 38).
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20
Mist the dough with spray oil and loosely cover with plastic wrap, a food-grade plastic bag, or a towel.
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21
Proof for about 1 hour, or until the pieces are approximately 1 1/2 times their original size.
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22
Prepare the oven for hearth baking as described on pages 9194, making sure to have an empty steam pan in place.
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23
Preheat the oven to 500F.
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24
If you are making epis, you can make the scissors cuts shown on page 76.
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25
Epis can be baked directly on the sheet pans.
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26
For other shapes, generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the dough pieces to the peel or pan.
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27
Slide the dough onto the baking stone (or bake directly on the sheet pan).
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28
Pour 1 cup hot water into the steam pan and close the door.
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29
After 30 seconds, spray the oven walls with water and close the door.
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30
Repeat twice more at 30-second intervals.
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31
After the final spray, lower the oven setting to 450F and continue baking for 10 minutes.
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32
Check the loaves and, if necessary, rotate them 180 degrees for even baking.
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33
Continue to bake for 10 to 15 more minutes for baguettes and fendus, less for rolls.
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34
They should be a rich golden brown all around and register 200 to 205F in the center of the loaf.
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35
The bread should sound hollow when thumped on the bottom.
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36
Transfer the bread to a cooling rack (off the sheet pan if used).
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37
Allow the bread to cool for at least 40 minutes before slicing or serving.
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38
Lean, standard dough; indirect method; commercial yeast
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39
Day 1: 1 1/4 hours pate fermentee
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40
Day 2: 1 hour to de-chill pate fermentee; 12 to 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 25 to 35 minutes baking
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41
The amount of whole grain used in this dough may vary from region to region, but typically it amounts to somewhere between 10 and 20 percent of the total flour.
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42
Feel free to adjust the relationship of white to whole grain as you play with this formula.
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43
As with the baguette, this formula utilizes a full batch of dough as the pre-ferment for the final dough, effectively doubling the amount.
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44
Because the bakers formula is based on the relationship of each ingredient (in this case, pate fermentee) to total flour weight, the percentage of pre-ferment amounts to 168 percent against the combined weight of bread flour and whole-wheat or rye flour.
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45
It is this huge amount of pre-ferment that makes the bread perform so well in a home kitchen.
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46
Pain de Campagne %
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47
Pate fermentee: 168.4%
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48
Bread flour: 84.2%
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49
Whole-wheat flour: 15.8%
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50
Salt: 2%
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51
Instant yeast: 1.2%
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52
Water: 63.2%
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53
Total: 334.8%
