Sunday, 15 March 2009

Bread Baking Babes make Pane Francese!

The Bread Baking Babes have a little friend to play with this month! He is called a chef and he is a lively little helper. Left over from a previous batch of bread, he breathes new life into your loaves without the need for additional yeast. What a helpful little guy!
This month Sara of I Like to Cook is the Host Babe in the Kitchen, and she picked this fabulous technique for us to play with. If you would like to try your hand at this delicious bread and earn yourself a Bread Baking Buddy badge, you have until March 29th, please see Sara's BBB post for the details.

The recipe seems long and complicated but it really isn't. The most important thing is to block out your time, the rest is largely unattended. I tend to write times down in the margins of bread recipes, so I know when to begin them in order to fit them into my schedule.

This bread is quite delicious, it is crunchy on the outside and chewy on the inside. Mildly sour, it goes with almost anything. Well, what are you waiting for? Get baking!


Pane Francese
No, a chef isn't just a guy in a tall white hat; it's a little piece of dough you hold back from your bread dough, which will be added to your next batch of dough to leaven it.
It may seem a little European and daunting, but really, nothing could be easier. The piece of dough -- the chef -- simply sits in your fridge, wrapped in plastic, till you're ready to bake bread again.
The following bread is a bit tangy, but not terribly sour -- French bakers scoff at the ultra-sour breads Americans seem to love. Open-holed and chewy, the texture is what distinguishes this rustic European-style bread.
We used our sourdough starter as a chef to get this loaf going. A piece from the resulting dough is now tucked away in the refrigerator, ready to use when we bake this loaf again. We thank Joe Ortiz and his wonderful book, "The Village Baker" for the inspiration that created this recipe.

Creating the Levain
chef (1/4 cup leftover dough, or 1/4 cup sourdough starter, unfed)
1/4 cup warm, chlorine-free water
1/2 cup King Arthur Unbleached Special Bread Flour

Let the chef soften in the warm water, then whisk out any lumps.
Mix in the flour until you've formed a stiff dough.
Turn the dough out onto a floured surface, and knead it for 5 to 8 minutes.
The chef (now called a levain) should be moist but firm.
Place the levain in a bowl, cover it with a damp cloth, and let it rise in a warm place till doubled. This will take 5 to 6 hours.

Second-Stage Levain
All of the levain (from above)
1/2 cup warm, chlorine-free water
1 1/2 cups King Arthur Unbleached Special Bread Flour

"Refresh" the levain by placing it in a medium-sized bowl, chopping it into small pieces, and adding the water and 1/2 cup of the flour, stirring till smooth.
Add the remaining flour gradually to create a stiff dough.
Knead the dough for several minutes, then return it to the bowl, cover it with a damp cloth, and let it rise for 3 to 5 hours, till it doubles in size.
Punch down the risen levain, and reserve 1/4 cup as your next chef. (Let the piece ferment at room temperature for 3 hours, then wrap it in plastic and store it in the fridge. It'll develop a hard crust; that's OK.)

Dough
All of the second-stage levain (from above)
3/4 cup warm, chlorine-free water
2 teaspoons salt
2 cups King Arthur Unbleached Special Bread Flour
Chop the levain into small pieces, and mix them with the water, stirring till they begin to dissolve.
Add the salt, then 1 1/2 cups of the flour.
Turn the dough onto a lightly floured or lightly greased work surface, and knead until the dough is smooth and satiny, adding only enough additional flour to keep the dough from sticking unbearably.
Return the dough to the bowl, cover it with a damp cloth, and let it rise in a warm place for 8 to 10 hours.

Shaping:
Cut the dough into 2 pieces, and shape each piece into a round or oval.
Transfer the loaves to a lightly greased or parchment-lined baking sheet, or to a floured banneton; cover with a heavily floured cloth, and allow them to rise for 2 to 3 hours, or until they're almost doubled in bulk.
Don't slash or glaze the loaves.
Bake the bread in a preheated 450°F oven for 35 to 40 minutes, or until they're a deep, golden brown.
Yield: 2 loaves.Source: King Arthur Flour

What did I put on the bread?

Feta, Lemon and Dill Slather - LCBO Food and Drink Magazine, Spring 2009

8 oz feta cheese, crumbled
3 tbsp olive oil
2 garlic cloves, minced
Finely grated peel of 1 lemon
1 tbsp lemon juice
Generous grinding black pepper
3 tbsp freshly chopped dill
2 tbsp snipped chives or one small green onion, thinly sliced

Place feta, oil, garlic, lemon zest and juice and black pepper in a food processor. Whirl until it starts to blend together but still has texture. Stir in dill and chives or green onion.
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The Fabulous Bread Baking Babes
Visit these gals to see their take on this month's bread.