Recipes » Baked Goods » hearth Bread

Ingredients

• The poolish (or starter), made the night before, gives the bread its excellent texture and flavor; while not difficult to make, this bread does take some time, so plan accordingly.
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• Poolish:
• 1 Cup cool water (about 65F)
• 1 ½ Cup European-Style Artisan Bread flour
• ½ teaspoon instant yeast
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• Dough
• All of the poolish (above)
• 2 1/4 cups cool water, about 65F
• 7 ½ to 8 1/2 European-Style Artisan Bread flour
• 1 tablespoon instant yeast
• 3 1/2 teaspoons salt
   

Preparation

In a medium-sized bowl, combine all of the poolish ingredients, mixing just till cohesive dough forms. Allow the poolish to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready to use, it will be filled with large holes and bubbles.

Add the water to the poolish, and mix till smooth. Add the flour, mix till Just-combined, cover the bowl, and allow the mixture to rest for 20 minutes. This rest period (autolyse, in French) allows the flour to absorb the liquid and the gluten to start its development, making kneading easier and more effective. Add the yeast and salt, and knead the dough till it's fairly smooth but not necessarily elastic, about 5 to 7 minutes by hand, 5 minutes by electric mixer, or 5 to 7 minutes In a bread machine. The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.)

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough every 30 minutes during the rising time: gently fold all four sides into the middle, and turn the dough over.

Transfer the dough to a lightly greased work surface, divide It in half, shape each half into a rough log, cover them, and let them rest for 15 to 20 minutes. Again, this gives the gluten a chance to relax. Shape the logs into batards (shorter and fatter than traditional French baguettes) or Italian-style loaves - tapered ovals about 12 Inches long. Place them on a lightly greased or parchment-covered baking sheet, cover them with an acrylic dough cover, or gently with lightly greased plastic wrap, and allow them to rise, at room temperature, for about 2 hours; they should rise about three-quarters of the way to doubled. If they rise too much they'll lose their shape in the oven, so be sure they don't over-rise.

Using a sharp knife or razor, and holding it parallel to the dough, make four slashes in each loaf. These should be more nearly vertical (running down the loaf) than horizontal (running crosswise), each stretching about one-third the length of the loaf. Spray the loaves with warm water.

Preheat your oven to 425F, making sure you give It plenty of time to heat; this bread needs to go into a HOT oven. Bake the bread for 30 to 35 minutes, or until it's a deep, golden brown. Note: European-style loaves are generally baked longer than American loaves; if you're uncomfortable with a very dark crust, reduce the baking time a bit. Turn off the oven, crack the door open about 4 to 6 inches, and allow the bread to cool in the oven; this will help it retain Its crunchy crust. Yield: 2 loaves.