Rose Levy Berenbaum, The Bread Bible
Start this dough the night before, around 8pm.
Go to bed around 11pm.
Wake up around 7:30am to finish up the recipe.
Scrap Doug (WTH is this?)
1/4 c warm water (59 g)
1/8 tsp yeast (0.4 g)
1/4 c + 2.5 tbsp all purpose flour (57.7 g)
3/16 tsp salt (1.2 g)
Mix yeast + warm water.
Add 2 tbsp + 2 tsp yeast water to everything else.
Reserve the rest of the yeast water (RLB does not specify to keep it out or put it in the fridge).
Let sit at room temperature for 3 hours. Fridge overnight.
Dough Starter (Poolish)
1/2 c + 1/2 tbsp all purpose flour (75 g)
1/2 tbsp yeast (7.5g)
1/4 c + 1.5 tbsp warm water (67.5g)
Put flour in bowl.
Add 1/2 tbsp of the reserved yeast water mix. Throw out the rest of the reserved mix.
Add room temperature water. Mix.
Poolish will be “gloppy”.
Cover and let rise 12-16 hours, until it triples in size.
1 c + 3 tbsp all purpose flour (170g)
1/8 tsp yeast (0.4g)
3 oz or 6 tbsp or 90 g warm water
poolish from above
scrap dough from above
1 tsp salt
1. Mix flour and yeast in kitchenaid mixer bowl.
2. Mix poolish. Add it to flour mixture. Stir for 3 min.
3. Let mixture rise for 20 min.
4. Add salt to the dough.
5. Knead with kitchenaid mixer for 7 min.
6. Let dough rise 2-3 hours, until it has doubled in size. FOR THE FIRST HOUR, every 20 min, turn the dough. Then just leave it the hell alone and let it rise by itself.
7. Shape the dough, let it rest. Cut it in half (you’re making two loaves, remember?).
8. Roll dough into a log shape, and tuck the ugly ends under the logs. Roll, roll. Make it look pretty.
9. Let dough sit for 30 min.
10. Shape the dough AGAIN. Let it rise AGAIN. Basically start from step 8 above AGAIN.
11. Stretch the dough into a 14 inch length. Place onto baguette pan (if you have it) or onto a cookie sheet covered with a silpat with three rolled up towels. Roll out parchment paper. Put the dough between two towels each. Cover and let rise IN FRIDGE for 5 to 14 hours.
12. About 1.5 hours before you are ready to bake, take the baguettes out of the fridge so they can warm up and rise some more.
13. An hour before baking, preheat the oven to 450 degrees, and place a baking stone or baking sheet in the oven.
14. Slash and bake the bread on the baking stone.
15. Mist the oven with water. Or, add a half a cup of ice cubes to the bottom of the oven in a pot of some kind.
16. Bake for 15 min. Take bread out, flip it around. Bake for another 15 min.
17. Turn the heat in the oven up to 475. Bake the bread for another 5 min. They should be golden brown by now.
18. Then turn off the oven heat, prop the oven door open, and let the bread sit in the oven another 5 min. This makes the crust develop.
19. Take the bread out of the oven and let cool for 10 min.
NOTE: I think I hate this recipe. It was a pain to even type up. WTH is up with RLB’s timeline? I can’t even understand it. As far as I can tell, you’re going to be pretty much chained to the kitchen all damn day for days on end to make this recipe. And seriously, you need to fridge a whole cookie sheet. Who has that kind of room in their fridge? Argh!
OMG she has a schedule in her book for baking that goes from 7:30 am to 7:15 pm. This is a very onerous recipe.
Makes me feel better about spending that $2 to buy a loaf in the local market, though..