Instructions
Dissolve the yeast in the water. The yeast will take on a creamy-looking consistency within 5 to 10 minutes. If it has not, it should not be used. Combine the flour, salt, and yeast in a standing mixer with a dough hook and mix on slow (#2 speed) for 4 minutes and then on fast (#4 speed) for 2 minutes. Remove the dough from the food processor and place it in a well-oiled bowl. It will be quite stiff. Cover the bowl with plastic wrap and place in the refrigerator for 11 to 12 hours. Remove from the refrigerator, bring to room temperature, and continue with the recipe. You will have 10½ oz. (300 g) of Old White Dough.

Final Dough
1½ oz. (40 g) rye flour
1½ oz. (40 g) corn flour
21 oz. (600 g) unbleached white bread flour
1 Tbsp. + 1½ tsp. (22.5 g) malt powder
2 cups (475 mL) water at 68° to 75°F (20° to 24°C)

Combine all of the above ingredients in the standing mixer and mix with the dough hook on slow (#2 speed) for 5 minutes. Remove the bowl and cover with plastic wrap or a kitchen towel. Allow the dough to autolyse (relax) for 15 minutes.

Final Mixing
1 tsp. (5 mL) traditional dry yeast
2 Tbsp. (30 mL) water at 75° to 95°F (24° to 35°C)
1 recipe Old White Dough
1 recipe Final Dough
2 tsp. (10 mL) kosher salt
canola oil or butter (if making a loaf) for greasing pan
¼ to ½ cup (60 to 120 mL) cornmeal

Dissolve the yeast in the water. Combine the Old White Dough, the Final Dough, the salt, and the yeast in the standing mixer. Mix with the dough hook on slow (#2 speed) for 3 minutes and then on fast (#4 speed) for 4 minutes. If your standing mixer has trouble mixing this amount of dough, mix on slow (#2 speed) for 3 minutes, remove the dough to a floured surface and knead by hand. Using your palms, push the dough along the surface away from you. Pull it back over itself and continue the action for about 5 minutes. This is called the push-pull method of kneading.

Place the dough back into the well-oiled bowl making sure the dough is completely coated with oil. Cover loosely with plastic wrap or a kitchen towel, and allow it to ferment for 2 hours at room temperature.

After 2 hours, turn the dough onto a floured surface and cut the dough into one piece, approximately 1½ lb. (650 g) and two 10½ -oz (300-g) pieces. Pat the pieces into rectangles, then fold the two ends into the middle. Repeat twice.

Place seam-side down on a floured surface. Loosely cover with plastic wrap or a kitchen towel and allow to rest 8 to 10 minutes. Shape the 1½-lb. (650-g) piece of dough into a boule (see page 21) or a loaf (see page 20). Shape the two 10½-oz. (300-g) pieces into baguettes. For the baguettes, gently flatten the dough into a rough circle about 8 inches (20 cm) in diameter. Fold the furthest third of the circle to the middle and then bring the third closest to you to the middle. Press down on the seam with the heel of your hand. Take the cylinder of dough and roll it back and forth under your palms and fingers. The cylinder will lengthen. Stop once you have it 12 to 14 inches (30 to 36 cm) in length. Make sure all the seams are pinched closed.

Place the boule and baguettes (seam-side down) on the back of a cookie sheet that has either been dusted with cornmeal or well oiled. (This will make it much easier to transfer the dough onto the hot pizza stone or bricks.) If you have decided to make a loaf-shaped bread, oil or butter a 3¾ - x 7½ - x 2½ -inch (9½ - x 19- x 6½ -cm) pan, Teflon-coated, if possible, and place the dough seam-side down in the pan. Brush whichever shapes you make gently with oil and sprinkle with cornmeal. Cover the dough loosely with plastic wrap and allow it to proof from 35 minutes up to 2 hours, until it has grown approximately 50%. The baguettes will proof more quickly than the larger loaves. You may be able to bake them off first.

Place a pizza stone or smooth, clean bricks on a rack a third from the bottom of your oven and preheat to 400°F (200°C) or 375°F (190°C) for a convection oven. Allow the stone 20 to 25 minutes to heat up. For the boule, use a very sharp knife to cut a halo ¼ inch (.6 cm) deep a third from the top of the loaf. Dust the pizza stone with cornmeal to prevent sticking, and transfer the loaves to the oven. Before closing the oven door, spritz the roof and sides of your oven with warm water.

If you prefer, place 5 or 6 ice cubes on the floor of the oven. This will create steam, which will help crisp the crust.

Bake the baguettes for approximately 25 minutes, the boule for 30 to 35 minutes, and the pan loaf for 35 to 40 minutes or until the crust becomes crisp and turns a medium brown. Breads put in a convection oven may bake slightly faster. Carefully remove the bread from the oven. To test if the bread is fully baked, tap your fingertips on the bottom of the loaf. If it is, it will sound hollow. If not, return the bread to the oven and bake in 5-minute increments until done. Place the bread on a rack to cool. You will not be able to appreciate the true taste or texture of the bread if it has not rested for at least 1½ to 2 hours.

This recipe is from ACE Bakery.


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