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Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Category: Yeast bread
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Ingredients

Wheat flour 470 BC
Whole grain wheat flour 100 g
Salt 1 3/4 tsp
Dry yeast Saf-Moment 1 1/4 tsp
Chilled water (13 С) 455 BC
Olive (vegetable) oil 1 tbsp. l.

Cooking method

  • Dough preparation
  • Kneading in a bread maker: load all the ingredients (except for olive oil) into a bucket in the order prescribed by the instructions for the cotton. Switch on the "Yeast dough" program. In my c / n in this program 5 minutes - preliminary kneading, 5 minutes rest, 15 minutes - the main batch. At the beginning of the main batch, sprinkle the dough with 1 tbsp. l. olive (vegetable) oil. The dough will be quite liquid, do not add additional flour, the bun is not needed here! At the end of the main batch interrupt the program and spread the dough on a work surface oiled with vegetable oil.
  • Kneading in a combine: mix flour, salt, yeast and water for about 1 minute. Rest for 5 minutes. Sprinkle olive oil over the dough and blend on medium speed for about 1 minute. Let the dough rest for 10 minutes. Transfer to an oiled work surface.
  • Working with the test
  • Moisten your hands with vegetable oil and stretch and fold the dough (stretch and fold) on each of the four sides, arrange in a ball, cover with foil, rest for 10 minutes. Repeat stretching and folding 3 times at intervals of 10 minutes.
  • After the final stretch and fold, round the dough into a ball and place in a greased container, cover and refrigerate. You can store it there and use it for 4 days.
  • On baking day take the dough out of the refrigerator, let it warm up for about an hour at room temperature.
  • Sprinkle the work surface with flour and lay out the dough carefully, trying not to knock bubbles out of it. Sprinkle lightly with flour on top, carefully arrange into a square with a side of about 23 cm, taking care not to damage the dough.
  • For small ciabatta, divide the dough into 3 parts, for large - into 2. Gently fold each piece in three times, coat lightly in flour, put on baking paper with the seam down (I grease the paper with vegetable oil and lightly dust with flour). Cover.
  • After 30-40 minutes, stretch bread pieces slightly in length with your hands in flour. Let it stand for another 1 hour.
  • About 20 minutes before the start of baking, preheat the oven to 200 C together with a baking sheet on which you will spread the baked bread. Sprinkle the surface of the bread from a spray bottle with water, place in the oven, immediately reduce the temperature to 180 C. Bake for about 35-40 minutes.
  • Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

The dish is designed for

2 large or 3 small ciabatta

Note

1. The dough is suitable for baking baguettes. In this case, it is not necessary to add vegetable (olive) oil initially.

2. Bread can be baked entirely on wheat bread flour (no whole grain), just take 570 g of flour for the recipe. Here is a photo of similar bread:

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

3. The author of the recipe has a different way of baking this bread, on a baking stone, with steam.
He recommends: 30 minutes before baking, preheat the oven to 260 C along with a baking stone.
Reduce the oven temperature to 230 ° C immediately after placing the dough there.
Bake for 23-25 ​​minutes at 230 C with steam.

Recipe from the book "Artisan Breads Every Day" by Peter Reinhart.
I love his wonderful recipes

Good luck to everyone and delicious pastries!

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Rustic bread (oven) (Ksyushk @ -Plushk @)

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Anise
How to stretch and fold the dough is shown by Peter Reinhart himself:

Antonovka
Anise,
Anya, yesterday we could neither stretch nor roll the dough - it turned out to be liquid. So I drove it with a spatula, like I rolled it. For some reason, the dough did not grow in the refrigerator overnight
Anise
Well, wow, Lena, I do not know what to say.
Have you sprinkled the work surface with vegetable oil? this so that the dough lags well behind the surface. And it is good to grease your hands with them when working with such a test.
Try to get it out of the refrigerator, let it stand at room temperature, you will watch, it should warm up and start growing.
Listen, I had no problems with this test, on the contrary, it was easy to handle it. And it rose well in the refrigerator.
I baked it many times. It started to fit slightly even in the process of stretching-folding.
I'll ask just in case, the yeast is proven, right?
Antonovka
Anise,
Anya, you should have seen how you dumped it out of the combine - it stretched and did not want to fall out
I'll get it in the evening - I'll take a look)
A new pack of yeast (I also made a mistake on them), but on them, only from another pack, I cooked Vostochny.

There was also new flour - the first time I cooked on it. Here she seemed to me very crumbly and dry or something - not a single lump. I have never met this. But I thought that in theory she should take more water

Anyut, let's break through
Anise
Yes, something went wrong. The flour is interesting, which, perhaps, is the reason. What kind of flour? Just wondering.
But this dough should be relatively liquid, even more than that of the "Eastern European", only butter saves when folding.
Keep me informed what is there and how!
Just in case, I'll write that you need to cut this dough on a work surface sprinkled with flour, and then slightly roll the blanks in flour.
Antonovka
Anise,
I'll take a picture of flour in the evening. For me and Vostochny, it was a little watery as for me (he was on old flour). And then there was not even a slight hint of a bun (well, you wrote that we don't need a bun - but just like that)
Anise
Quote: Antonovka

... I'll take a picture of flour in the evening ...
Okay, Helen.
I will add that baking this bread is then better, as recommended by the author:
30 minutes before baking, preheat the oven to 260 C along with a baking stone.
Reduce the temperature of the oven to 230 C immediately after placing the dough there.
Bake for 23-25 ​​minutes at 230 C with steam.
Antonovka
Anise,
I bake on stone) Now, the only thing that bothers me is that in an electric oven, the temperature does not drop quickly
Anise
Quote: Antonovka

... Now, the only thing that bothers me is that in an electric oven, the temperature does not drop quickly
Everything will be as needed, because while you open it, put the dough (and it is at room temperature), the oven will already air and the heating degree will drop, plus sprinkle some water there, just the right 230C will turn out (+ -), just at a lower baking temperature the dough I'm afraid it will have time to blur, since it is liquid, and since it should "cheer up" from the correct baking temperature, and the holes can be beautiful.
Good luck, Helen! Let everything work out!
Antonovka
Anya, I have such torment, I can't turn the photo over

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart


Now on it and from this yeast baked sliced, everything turned out fine.
Yes, and Selskiy rose 3 times at room temperature. The dough is watery anyway, now it is melting
Anise
Helen, how are you with the bread?

Baking flour, which means it is good for baking bread.
How much protein does it contain?
Antonovka
Anise,
Anya, the squirrel is on duty 10.3))
And the bread - such cakes turned out, but delicious)) Now I will try to insert a photo - it does not work out very well from the phone)) I apologize for the crumbs - only now I saw it when loading
And for the purity of the experiment, I will repeat the bread again - the CH flour is over, I need to buy

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
Anise
Antonovka, Lenochka, on a cut of pure focaccia from the author's book.
He also bakes focaccia from the same dough.
Here, look, the crumb is very similar (this is from the book):
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Well done for not giving up, it turned out well, and the color of the cakes is very beautiful.
Focaccia is focaccia, and it came out great!
Thank you for showing me!

Here is a photo from the book, see, please, did you get such a dough ?:

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

and this is how to cut it into ciabatta, I also folded mine according to the principle of a business letter
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart



Antonovka
Anyut, a little more liquid)) I would not be able to hold it in my hands as in the extreme right photos with bowls. But I realized from the photo that the dough was most likely close to normal))
I can't remove the spoiler from the phone, in the evening at home then)
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
Anise
Quote: Antonovka
Anyut, a little more liquid)) I would not be able to hold it in my hands
Apparently, you need to reduce the water. And everything will be super!
Sauza
Anise,
I want to bake this bread tomorrow) I don't understand what it means to "fold each piece 3 times". What is it like? It turns out that the dough needs to be stretched? Do you just fold it in half?)))
Anise
Quote: Anise
For small ciabatta, divide the dough into 3 parts, for large - into 2. Gently fold each piece three times, roll lightly in flour, put seam side down on baking paper

Sauza, You are asking about this moment, right?
I'll tell you more then: put the dough on the work surface, divide it into 3 or 2 approximately equal parts. Now you have 3 (or 2) test rectangles in front of you. Then we work with each "rectangle" separately. Each of the blanks must be folded in three: we take on one side and put ⅓ part on the second third, then on the other side we put the same piece (the remaining third) on the already folded one on top, turn it over, roll it in flour and continue as described. This is how a business letter is folded.
Here is a photo from the book, look, it may be clearer (on the top photo - dividing the dough into parts, the bottom photo - the remaining ⅓ of the test is superimposed on ⅔ of the already folded one):

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

And let me give you a little advice, this dough turns out to be very wet, if it's not entirely habitual to work with a dough of such consistency, then I would recommended not to pour all the water at once, leave 50-70 grams, start mixing, see what kind of dough you get, whether it is too wet, whether it will be convenient for you to work with it. It is better to add this water later, or not add it at all if the dough is too wet.
Ask, I will be happy to answer and will be happy to help.
I wish the bread is a success and delight in taste!
Sauza
Anise,
Thank you for such a detailed answer! Now I understand how to fold)
If the dough is not much thinner than on the ciabatu, then I can handle it)
I will definitely show what happens!
Sauza
I baked bread yesterday, however, I, like Antonovka, turned out focaccia))) But sooo tasty, mine got one thing in 5 minutes) next time I will reduce the water.
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
Anise
Sauza, wonderful bread turned out, the crumb is delicate just!
And most importantly, I liked the taste!
Thank you for your trust in the recipe and for the beautiful photo!
And the amount of water next time can be adjusted at your discretion. As experience in baking shows, our flour needs less of it.
Fantik
Anise, but such a soft, moist dough can be baked in a mold? I don’t really like cakes, but the dough recipe interested me ...
Anise
Fantik, Anastasia, this dough is really very wet, I wouldn't bake it in the mold. Did this recipe interest you? Can I draw attention to another ?:

Classic French Bread Peter Reinhart (Anise)

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
It is easier to work with this dough, it keeps its shape by itself, and if you want, you can try to bake it in the shape. The dough preparation technology is similar: knead, put in the refrigerator overnight (for 8 hours or more, up to 4 days), the next day you can bake. Simple composition, but it turns out very tasty.
Fantik
Anise, Anya, thank you very much! I will definitely try French. ) And I'll put both this and this dough in the tabs.
Zeamays
The recipe looks simple, without sugar, but I failed to get a beautiful crumb.
But the bread turned out to be so tasty and perfumed that the family only demands it!
Baked from first grade flour with the addition of bran and in a bread maker.
The proportions and technology, as in the recipe, only reduced water by 20 grams.
The dough rises with great difficulty both in the cold and at room temperature, probably the point is in yeast.
But I liked the taste so much that I will repeat it more than once.
Thank you, I like Peter Reinhart's recipes.
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Anise
Zeamays, Svetlana, what a good bread you have! You baked it in a bread maker, it's very interesting! Thank you for sharing your experience!

Quote: Zeamays
The dough rises with great difficulty both in the cold and at room temperature, probably the point is in yeast.
Try increasing the amount of yeast a little and see how it works out, perhaps there is simply not enough yeast.
Zeamays
I realized that in a bread maker you cannot get such a beautiful crumb pattern as on the first page.
The loaf is more high in shape than in length, it is difficult for holes to form
But because of one small roll, I didn't want to heat the oven, so I continue
I added a little yeast, now this crumb has turned out, I like it.

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
Anise
Quote: Zeamays

I added a little yeast, now this crumb has turned out, I like it.
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Zeamays, Svetlana, what an openwork crumb turned out! Handsomely!

Quote: Zeamays
in a bread maker you cannot get such a beautiful crumb pattern as on the first page.
It's just that the temperature gradually rises in the bread maker, so a crumb with large holes will not work, for this you need a deliberately well and strongly preheated oven, preferably with a baking stone.
You can bake in any way, the main thing is that the bread turns out to be good, it just is different depending on the baking conditions. You are having an interesting experiment, and thanks for sharing it! Sometimes it's really easier to turn on the bread maker, circumstances are different, so your experience will come in handy.
Zeamays
I see, so I will definitely try it in the oven, now I will master other recipes of Peter Reinhart - a universal dough.
Rusa
Quote: Zeamays

The recipe looks simple, without sugar, but I failed to get a beautiful crumb.
But the bread turned out to be so tasty and perfumed that the family only demands it!
Baking from first grade flour with added bran and in a bread maker.
The proportions and technology, as in the recipe, only reduced water by 20 grams.
The dough rises with great difficulty both in the cold and at room temperature, probably the point is in yeast.
But I liked the taste so much that I will repeat it more than once.
Thank you, I like Peter Reinhart's recipes.
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Tell me, how much bran was added in grams? Was the flour reduced?
Rusa
Girls, did someone try to add rye flour?
I really want rye bread using this technology ...
Anise
Rusa, I have not tried adding rye flour to this dough, I bake only with whole wheat wheat. In principle, you can try baking with rye, but do not add much of it, more than 100 g is not needed. And do not pour in all the water at once, this dough is sooo wet, it is difficult to knead it, and then cut it. Let it turn out better, then it will be easier for you to work with it.
Rusa
Baked with regular flour.
The bread is very tasty, but it also blurred like the girls.
Anise
Quote: Rusa
I liked the taste, but almost melted into cakes)

Reduce the amount of water the next time you bake it, it can be done. And the dough is really too wet, not easy to work with, you need to get used to it. Consider for the future, and everything will turn out great!
I also wanted to advise when proving the blanks from this dough, try to somehow "limit" them in space with something so that they do not spread, otherwise the cakes cannot be avoided, the dough strives to "run away" in different directions during proofing.
Rusa, good luck and delicious pastries! Let everything turn out great!
Rusa
Quote: Anise

Reduce the amount of water the next time you bake it, it can be done. And the dough is really too wet, not easy to work with, you need to get used to it. Consider for the future, and everything will turn out great!
I also wanted to advise when proving the blanks from this dough, try to somehow "limit" them in space with something so that they do not spread, otherwise the cakes cannot be avoided, the dough strives to "run away" in different directions during proofing.
Rusa, good luck and delicious pastries! Let everything turn out great!
Thank you so much! I have already made the pizza dough (I baked delicious cakes), and today there is bread (like a loaf). Everything turns out very tasty! But only the loaf is blurring ... I need to buy a suitable form). And the bottom in the bread quickly turns red, and the top remains light, but this is probably a feature of my far from the best oven ... But everything is very tasty, the freshest bread on the table!
Anise
RusaHow good, I am very glad that the bread is delicious!
For me, making dough and baking bread is always a miracle!
And fresh homemade bread - what could be better and tastier!
I share your joy!
Tatius82
Anise thank you very much for the recipe for this bread, it turned out very tasty, I will bake it more than once !!!!! A very convenient recipe, bake bread in the evening after work without spending a lot of time.
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart
Anise
Tatius82, Tatyana, oh !, what a delicious bread !!!
And beautiful crumb - sheer delight!
Thanks for the pleasure to admire the pastries!
Olga el-verano
Thanks for the recipe




Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart




The bread is delicious. All the water entered the dough, the dough was moderately soft, not liquid, it was defrosted and baked on a silicone mat, making folds out of it, so that the loaves would not creep out much in width




The crust is very thin, crispy, because I forgot to sprinkle with water, but it's so good

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