Salt Free French Bread by bivs99

[rottiedogs]

Salt Free French Bread
Submitted by bivs99 on May 08, 2004 at 8:59 pm

DESCRIPTION
Salt-Free French Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is my own salt-free version of the classic recipe in Peter Reinhart's The Bread Baker's Apprentice. I make double the recipe in order to reserve half as starter for the next batch (see instructions).

Makes 2 lbs bread, plus starter for next batch

284 g (10 oz/2 1/2 cups) all purpose flour
284 g (10 oz/2 cups) bread flour
1/3 teaspoon instant yeast
340-396 g (12-14 oz/1 1/2 to 1 3/4 cups) water

Combine the dry ingredients in the bowl of a standing mixer. Add the lowest amount of water specified and mix with the paddle until the mixture forms a coarse ball. (Add more flour or water if necessary.) Switch to the dough hook and knead 4 minutes at medium speed (4 on the Kitchen Aid), adding flour and/or water as needed to achieve the proper consistency. The dough should be tacky but should not stick to the sides or bottom of the bowl. (If it starts to stick, sprinkle a little flour over the dough.)

Remove the dough from the bowl, sprinkle it with a bit of flour, and knead briefly by hand a few turns to finish it. It should have a smooth, elastic texture.

Scrape any stray bits of dough from the mixer bowl, spray it well with nonstick spray, and return the dough to the bowl. Cover with oiled plastic wrap and leave to rise at room temperature about one hour, or until it reaches 1 1/2 times its original size. Refrigerate overnight. Use the next day or freeze in a Ziploc bag.

1 recipe starter (previous section)
284 g (10 oz/2 1/2 cups) all purpose flour
284 g (10 oz/2 cups) bread flour
1/2 teaspoon instant yeast
1/2 teaspoon potassium chloride salt substitute (optional)
340-396 g (12-14 oz/1 1/2 to 1 3/4 cups) water

Remove the starter from the refrigerator (or thaw) about an hour in advance. Cut or tear the starter into small pieces and place in the bowl of a standing mixer. Add the rest of the ingredients, using the lower amount of water, and mix with the paddle until the mixture forms a coarse ball. (Add more flour or water if necessary.) Switch to the dough hook and knead 6 minutes at medium speed (4 on the Kitchen Aid), adding flour and/or water as needed to achieve the proper consistency. The dough should be tacky but should not stick to the sides or bottom of the bowl. (If it starts to stick while kneading, sprinkle a little flour over the dough.)

Remove the dough from the bowl, sprinkle it with a bit of flour, and knead briefly by hand a few turns to finish it. It should have a smooth, elastic texture.

Scrape any stray bits of dough from the mixer bowl, spray it well with nonstick spray, and return the dough to the bowl. Cover with oiled plastic wrap and leave to rise at room temperature 1-2 hours, or until it doubles in size.

Gently remove the dough from the bowl and turn out on a mat or floured surface. Measure out half the dough and reserve as starter for the next batch (freeze in Ziploc bag).

Take the remaining half of the dough and divide into three equal parts. Form each into a ball by grabbing the bottom of the dough and pulling underneath, stretching the top tightly.

For long loaves, make balls as described above. Cover each with oiled plastic and allow to rest for 10-15 minutes. It is easiest to do the shaping directly on top of oiled parchment paper. Gently flatten each ball into a rectangle. Take one long side and fold toward the middle, as if you were folding a letter. Press down hard on the fold with the side of your hand to seal. Take the other long side and fold up and over the first fold. Press and seal again. Roll the loaf over so the seam is underneath. This is a batard (torpedo shape). Cover and rest again. You can bake this way or go on to make baguettes.

For baguettes, elongate each batard by gently pulling and stretching. Flatten the dough slightly and do the "letter fold" as you did for the batard, pressing down hard on the seams to seal. Gently pull, stretch and roll the loaf until it is the length and thickness you want. Roll the baguettes over so the seams are underneath.

Place the baguettes in a baguette pan, between the folds of a floured linen towel (a "couche"), or on oiled parchment paper. Cover with a kitchen towel and proof at room temperature for 30-60 minutes, until the loaves have swelled to 1 1/2 times their original size and have a slightly bloated appearance. When the loaves are ready, make three diagonal slashes on each with a razor blade or very sharp knife. (If you are making a round loaf, slash a "pound sign" on the top.)

While the loaves are proofing, preheat the oven to 500 degrees (using a baking stone, if you have one, on the middle shelf). On the lowest oven shelf, place an empty metal pan (such as a loaf pan); this will be your steam pan. Just before baking, bring two cups of water to a boil in a saucepan.

When ready to bake, place the loaves in the oven, either on a baking pan or directly on the stone. Quickly and carefully (making sure not to splash yourself or the oven glass), pour the boiling water into the steam pan. Shut the oven door. Wait 30 seconds and spray warm water into the oven, using a spray bottle or plant mister. Shut the door. Repeat the sprays two more times at 30-second intervals. (The steam gives the bread a crisp crust.)

Lower the oven temperature to 450 and bake for 20-30 minutes, until the loaves are golden brown and sound hollow when tapped. (Lower the temperature while baking if they are getting too brown, turning off the oven if necessary.) When done, internal temperature will be 205-210 degrees. Cool on a baking rack.

Note: Due to the lack of salt, this bread spoils quickly and must be stored in the freezer. (Slice before freezing.)

Spread the word

      

  

  

[Author]

Posts