Boule Shaped Loaves Of Bread Pan De Horno Recipes

FRESH BAKED BOULES

Steps:

• Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
• Preheat oven to 400 degrees F.
• Divide the dough in half, and transfer half to a floured board and keeping the balance covered with the towel. Shape the dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular. Cover with a piece of oiled plastic wrap and let rest 10 minutes. Repeat for each section of dough. Grease a round cake pan for each loaf and transfer dough to the pans. (This shape will keep the dough from flattening out while it bakes.) Brush with melted butter and bake until the crust is golden brown and crispy. When done, the bread should sound hollow when tapped, approximately 30 to 35 minutes. Remove from oven and let rest 10 minutes in pan. Remove from pan and serve warm or room temperature with butter.

PAIN DE CAMPAGNE

Steps:

• Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed. There will be extra starter left over once you remove 200 grams for the dough. Use this remaining starter as a base to refresh your leaven. (To refresh, mix 20 grams of the remaining starter, 75 grams water, 50 grams whole wheat flour, and 50 grams white flour; let it ferment 2 to 4 hours at room temperature and then place it back in the refrigerator.)
• Evening, First Day: Mix the dough. In a bowl, mix the starter and 400 grams water until the starter is dissolved, though lumps here and there are fine. Add the whole wheat and rye flours and stir until combined. Then add the white flour and mix for 1 to 2 minutes, until the flour dissolves and forms a shaggy mass.
• Make an indentation on top of the dough and add the salt and 25 grams water into this well, so that the salt can begin to dissolve. Cover the bowl and let it sit for 30 to 40 minutes.
• Moisten your hands, then shake off the water. Stretch and fold the dough by pulling the dough out from the edges and folding in toward the middle. You want to stretch the dough out to strengthen the gluten but ideally don't rip the dough. You can also pinch the dough between your thumb and fingers to further incorporate the salt. Stretch and fold the dough in a circular pattern, pulling the dough out, then folding the edges toward the middle 10 to 12 times. Turn the dough over, so that the seams are facedown and the smooth side is on top. This entire process should take about 2 minutes. At this point you can add the remaining water, letting it sit on top of the dough until the next round. Cover and let the dough sit for 30 minutes.
• Repeat the stretching and folding for another round. Pinch the dough with your thumb and fingers to help incorporate the additional water. By this time, you should feel some tension in the gluten, but be careful not to rip the dough. Once this process is complete, turn the dough over so the smooth side is on top. Let the dough sit for 30 minutes.
• Having completed two rounds of stretching and folding, the dough should be elastic. You may, however, add one more round of stretching and folding to further develop the gluten, after allowing it to rest for 30 minutes.
• Remove the dough and clean and lightly oil the bowl, or move the dough to a lightly oiled container. Cover and let sit for another 30 minutes, then place it in the refrigerator or in a cool basement room ideally no warmer than 55 degrees F (13 degrees C). Let the dough rise for 8 to 12 hours, though it can rise for as long as 24 hours. However, the longer this first rise lasts, the more sour the flavor will be.
• Second Day: Place a rimmed baking sheet on the bottom of the oven and a baking stone on a rack in the middle. Preheat the oven to 500 degrees F (260 degrees C).
• After letting the dough rise in the cool environment, you should see fermentation bubbles, and the dough should have at least doubled in size. If it hasn't, let it warm at room temperature for another hour.
• Dust the counter lightly with flour and gently remove the dough with a dough scraper, letting the smooth top of the dough fall onto the counter. The sticky underside will now be face up. Cut the dough in half (You can make two loaves simultaneously if they fit into the oven. Or refrigerate the remaining half the dough, then remove it and shape it into a second loaf after the first loaf is out of the oven.)
• Preshape the dough. Stretch the four sides of the dough out and let them fall into the center. They can overlap. Then turn the dough over so that these seams are facedown. Dust with flour, cover with a light cloth or towel, and let the dough rest for 20 minutes.
• Dust the counter with flour very lightly, then turn the dough over again so the seams are face up and the smooth side is on the counter. Stretch and then fold the edges in toward the center, so that you have an approximately round shape, which should take 6 to 8 folds. Apply light pressure in the center so the folds seal. Turn the dough over, so the smooth side is now face up, and, cupping your hands around the dough, use the outer edges of your palms and pinkies to stretch the skin of the dough and tuck it under the bottom, moving the dough in a circular motion so that you end up with a round shape. Try not to compress the loaf tightly, though the goal is to have a taut skin. (This last action takes time to master so don't worry if it doesn't come out perfect on your first attempt-there will be many more loaves to come.)
• Let the loaf sit while you prepare a colander lined with a floured towel. Then using the dough scraper to loosen the loaf from the counter, pick up the loaf and place the smooth side face down on the floured towel in the colander. The seams will be face up. Cover with a towel and let the loaf rise for about 90 minutes, or until the loaf springs back slowly when you lightly press it with your finger. If it snaps back into shape quickly and leaves no indentation, it is not done rising, so give it another 20 minutes and try again. This is a judgment call, but it is better to err on slightly underproofing the loaf rather than letting it rise until it collapses on itself.
• Dust a peel or cutting board with semolina and flour or just flour. Turn the loaf out on the peel or board, so that the smooth side, which was on the towel, is now face up. Using a razor blade or bread knife, score the loaf with one cut, or in an X pattern, or in a square pattern, about 1/4 inch deep. Angle the blade while you slash the loaf with swift, sure cuts. Don't dawdle, fuss, or repeat the action.
• Transfer the loaf to the hot stone and close the oven. Then open the oven and pour 1/2 cup water into the baking sheet and close the oven, trapping the steam. Turn the oven down to 460 degrees F (240 degrees C) and bake for 30 minutes. Open the door briefly to release the remaining steam. Then turn down the oven to 420 degrees F (215 degrees C) and continue baking for another 10 to 15 minutes, or until the crust is dark brown. Turn the oven off and prop open the door slightly with a wooden spoon, leaving the loaf in the oven for another 5 to 7 minutes. Ideally, the loaf will have a hollow knock when you remove it from the oven, signaling that moisture has adequately dissipated in the loaf. Alternatively, stick an instant-read thermometer in the bottom of the loaf. The center of the loaf should read at least 205 degrees F (96 degrees C).
• Let the loaf cool on a bread rack for at least one hour before cutting into it. Since this loaf is made with sourdough, it will last a long time. For the first two days, I simply keep it wrapped in a towel or in a paper bag, the cut side facedown. If there's anything left after that point, I keep it at room temperature in a plastic bag.

BIG BEAUTIFUL WHITE PAN LOAVES

Steps:

• In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast. Let stand for 3 minutes.
• Mix the flour and salt together in a large mixing bowl. Add the yeast mixture and the cool water. Using your fingers, mix the dough into a sticky mass.
• When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes. The dough should be sticky and will not look smooth. If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time.
• Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes.
• Return the dough to the lightly floured surface and knead it for 7 to 8 minutes. The dough will go from being sticky to smooth and will become supple but not too firm.
• Place the dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
• Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle. The short sides should be the top and bottom edges. Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope. Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm. Roll the loaf back and forth on the table to smooth out.
• Place the loaf seam side down in a lightly oiled 9 by 5inch loaf pan. Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap.
• Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan.
• Meanwhile preheat oven to 425 degrees.
• Gently place the loaf pan on the center rack of the oven. Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door. After 3 minutes, mist the loaf again.
• Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown. Remove the loaf from the panit should come out with ease. The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown. Immediately place the loaf from the pan on a wire rack to cool. Serve slightly warm, with butter and lots of homemade jam

THE MIRACLE BOULE

Steps:

• Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.
• Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
• Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
• Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
• When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.

ARTISAN BOULE BREAD

Steps:

• Mixing and Storing the Dough:.
• Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
• In large plastic storage container (with lid) mix together the flour, yeast and salt.
• Add all the liquid at once and mix with a wooden spoon.
• If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
• When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
• The dough will be wet and loose enough to conform to the shape of its container.
• Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
• You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
• The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 10 days.
• To bake Boule (Round Loaf):.
• First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
• With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand. Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
• Now it's decision time, which method to use for baking.
• COVERED POT METHOD:.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
• BAKING ON GRILL:.
• First make a 'pillow' of aluminum foil and place in the bottom of the pot. This prevent the bottom from burning. To assure that the bottom does not burn, I also place the pot on a heat diffuser. Preheat the grill and pan to 450 degrees . . . from here follow the oven directions above.
• BAKING ON STONE::.
• Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
• Place a baking stone on the lowest rack of the oven.
• Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
• Preheat oven to 450 degrees 20 minutes before baking.
• Spray top of dough with cold water (which allows a knife to slash through the dough without sticking). Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
• Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion. If using parchment just lift off peel and place on stone.
• Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
• Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
• The loaf will crackle, or "sing," when initially exposed to room-temperature air.
• Allow to cool on a wire rack for best flavor, texture and easy slicing.
• Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
• Additional ideas on how to use this recipe:.
• Pita Bread: Recipe #310219.
• Lavash: Recipe #310451.
• Flatbread: Recipe #TBA.