Pate fermentee cold dough baguette (Peter Reinhart)

[Dough]

Pate fermentee cold dough baguette (Peter Reinhart)

Category: Yeast bread

Kitchen: french

Ingredients
Dough
wheat flour	280gr.
salt	3 / 4h l.
dry yeast	1 / 2h l.
warm water	170-200ml (170g is better to start with)
cold brew pate fermentee (see below)	455gr.
Pate Fermentee (dough):
Wheat flour	280gr.
salt	3 / 4h l.
dry yeast	0.5h l.
water	170-200ml (it is better to take 170 for a start)

Cooking method

• I love cold dough. They greatly enrich the taste of bread and do not cause as much trouble as leaven. Reinhart is ready to kiss for this!))) The baguette is simple. Here, honestly. Because it seems to take a lot of time (3.5 hours), but almost all this time it simply "inflates" without your participation.
• How to make Pate fermentee, I will rewrite again from my other recipe:
• So let's start with Pate Fermentee. Don't be alarmed. This is just a dough for some types of French bread. We know poolish, biga and Pate Fermentee. If pulish and biga are interchangeable and differ only in the percentage of water and flour, then pate ferment is also at least in the presence of salt, so it stands in a separate order.
• In the best traditions of Reinhart, the dough is aged in the refrigerator. So, from his point of view, the taste of yeast bread becomes richer.
• Mix all the ingredients for the dough. The dough should be soft enough. Keep it for 1 hour at room temperature or until it increases by one and a half times from the original size.
• Squeeze the dough lightly and refrigerate at least overnight. It can be stored in the refrigerator for up to 3 days, and frozen - up to 3 months.
• 
• 1... Get the dough one hour before working with the dough and let it warm up.
• 2.Mix all ingredients. First in a coarse bowl, then knead until the gluten develops well. If with a hook mixer, then 6 minutes at medium speed. I knead in HP. If necessary, adjust the water or flour. Very neat.
• 3.Leave to ferment for 2 hours or until doubled in size. If it doubles in size before the expiration of 2 hours, then knead a little and let it double again.
• 4. Divide into 2-3 pieces and shape into baguettes.
• Molding
• Forgive me, but my husband took pictures. And he has a talent for taking pictures of everything blurred, to light up, to cut people's legs, and so on))). I even wonder how it is possible to take a picture with the automatic equipment. But there are no others and this is better than nothing.))))
• The first photo is split into two and slightly flattened. Carefully. To get a rectangle-like shape.
• 
• The second - overlap the top edge to the middle.
• 
• Bottom edge to middle
• 
• We fold it in half (the overlaps turn out to be inside) as if we are closing an open book on ourselves. In this case, the seam looks at you (that is, it turns out to be from the side, not from above):
• 
• We pinch the seam with the edge of the palm:
• 
• We roll it around the table like a sausage to give the desired length. Gently, without pressing. Ready to proof:
• 
• 5. Leave for proofing for 45-60 minutes (up to one and a half times increase).
• 6. The oven must be hot as hell. Up to 250g. Make cuts, quickly load the baguettes into the oven, add steam (splash with boiling water) and bake for 10 minutes at high temperature. Then you can lower it a little, turn the baguettes 180g, if necessary for even baking and bake until deep golden brown.
• 

The dish is designed for

2 medium baguettes

Note

Mine ate everything. They just took two baguettes and ate them in the morning. Gluttons))). Since I am smart and make a double portion of dough, I will bake again today. But probably Pine de Compage.



OPARA is a dough leaven made from yeast slightly diluted with water, with the addition of sugar and flour.

[Scarecrows]

I recognize the hand of Master Peter and Scarecrows
wonderful bread

Natasha, thanks for the recipe! In the near future I will definitely try to bake it.

Beautifulaaaa!
Natasha, but if I don't have baguette holders. And this one ... how is it ... well ... in general there is nothing ... then if you wrap it in ordinary plump bars, what will happen? Will the taste be lost? And the crunch of a French roll? This I am thinking ... to spoil my recipe or not?

and from me, THANKS! I tried to bake bread on a long cold dough, well, I really liked it! This is in turn!

The baguettes are beautiful! And I join the question - without baguettes or specials. forms can be dispensed with, does the dough hold its shape well?

[Scarecrows]

I recognize the hand of Master Peter and Scarecrows
wonderful bread

Oh, you don't have to throw flowers and rolls at me ...

Beautifulaaaa!
Natasha, but if I don't have baguette holders. And this ... how is it ... well ... in general there is nothing ... then if you wrap it in ordinary plump bars, what will happen? Will the taste be lost? And the crunch of a French roll? This I am thinking ... to spoil my recipe or not?

The baguettes are beautiful! And I join the question - without baguettes or specials. forms can be dispensed with, does the dough hold its shape well?

It keeps the shape well, so nothing terrible will happen to them if there are no baguette holders. The bottom will be flat, not semicircular. And sho with that?, As the IRR would say with a purely Crimean accent))). This never affects the taste. Therefore, I write everywhere - take 170 ml of water. Our torment is not the same as Reinhart's. The dough should be soft, but not sticky or dripping.

And sho with that ?,

I buried the leaven long ago)))) she herself
now I bake on dough.

Usse understood, chef, thanks!

I buried the leaven long ago)))) she herself
now I bake on dough.

I've buried it five times already. She got me sour and moldy and finally got it out. My unorganized nature usually does not coexist with her for long, and the leaven dies, writhing in agony ...

I've buried it five times already.

Every good baker has his own little personal cemetery of leaven

And I'm bookmarked. Thank you Chuchelka !!! I love Chuchelkin, Omelkin and bake bread from Vika, because he is without HAHAL
Moreover, there is a reason - a new oven from Siemens ... Yesterday I presented my husband on the 20th anniversary of the joint life And, though belatedly, this twenty-year anniversary was back in April, but still she waited LJ

Oh, you don't have to throw flowers and rolls at me ...

Awesome baguettes! And it is not surprising that they ate everything at once - so appetizing, I can imagine how crispy.

Awesome baguettes! And it is not surprising that they ate everything at once - so appetizing, I can imagine how crispy.

The most important thing there is a completely stupefying smell. So deep, thick and bready that you can cut it in pieces and eat it separately from the baguettes.))) I stuck my nose into the bag, where the remaining few cut pieces were lying - that's something.

How beautiful baguettes, and in the context are good and "from the face". Well oooo very good. We must bake these. Handsome men may not work, but we will try. And bake without a baguette. Thanks for the recipe.

about no baguette holder. I bake on these foil disposable supers trays where all sorts of little things in life are sold (disposable picnic utensils, etc.). It can be bent in the middle, make such a groove higher and you will get a baguette or a loaf, depending on how many segments you fold. Usually I have 2 baguettes.

Wonderful baguettes !!!

[scarecrow]

The baguettes are amazing, just taking out the brain. I also buried my leaven, in the summer it was somehow not up to it Temperature to keep, to feed ... And bake in the oven in the heat brrrrr. And I will bake this recipe, so I will recover a little current.
I read about "Pine de Compage" - and bookmark it!
scarecrow Do you have a book or something about Peter?

God, how deliciously described !!! Thank you!

[Scarecrow]

Scarecrow, here you write to splash boiling water into a hellishly preheated oven, immediately associations with a bath. A gang of water, a Scarecrow in a hat and with a broom in one hand, and a ladle in the other near the heat of the blazing stove.
This is a departure from the topic. How's the crust? Not solid? And yet, in three days the dough will not peroxide? And on top of something to lubricate?

The most important thing there is a completely stupefying smell. So deep, thick and bready that you can cut it in pieces and eat it separately from the baguettes.))) I stuck my nose into the bag, where the remaining few cut pieces were lying - that's something.

First I looked at the photo - beauty, and more! And then I read it here ...
So deliciously written ... that almost choked with saliva. Gorgeous baguettes!

[scarecrow]

The baguettes are amazing, just taking out the brain. I also buried my leaven, in the summer it was somehow not up to it Temperature to keep, to feed ... And bake in the oven in the heat brrrrr. And I will bake this recipe, so I will recover a little current.
I read about "Pine de Compage" - and bookmark it!
scarecrow Do you have a book or something about Peter?

Yeah, there is a book. All is honored. Reproduced only half.

Scarecrow, here you write to splash boiling water into a hellishly preheated oven, immediately associations with a bath. A gang of water, a Scarecrow in a hat and with a broom in one hand, and a ladle in the other near the heat of the blazing stove.
This is a departure from the topic. How's the crust? Not solid? And yet, in three days the dough will not peroxide? And on top of something to lubricate?

The crust is, of course, hard! Well this is a French baguette. Thin and crispy as it should be. For this purpose gang of water boiling water and bath intense fever. If without boiling water and medium temperature, the crust will be oak and dried.
For three days, the dough in the refrigerator does not peroxide. I had up to a week. But there is already a slightly noticeable alcohol smell appears. It works, but it's better not to keep it that long. 3-4 days is an absolute norm.
Bread and what not to grease. The oven temperature is frantic. If grease is present, it will light up.

First I looked at the photo - beauty, and more! And then I read it here ...
So deliciously written ... that almost choked with saliva. Gorgeous baguettes!

Many thanks to everyone for the compliments, it is incredibly nice that you notice my work. I have little contact lately, I have abandoned many forums, I hardly have time to do anything, but I come here like clockwork.

about no baguette holder. I bake on these foil disposable supers trays where all sorts of little things in life are sold (disposable picnic utensils, etc.). It can be bent in the middle, make such a groove higher and you will get a baguette or a loaf, depending on how many segments you fold. Usually I have 2 baguettes.

Thank you, I need to buy it, otherwise I did it myself from foil, but the shape did not hold well.

Added to the first post with the recipe photos of molding. Don't hit hard for quality.

And these are the same baguettes, the molding of which I added. Pine de Compage has been canceled for today. Photo by phone, so the colors are somewhat cosmic))).



🔗

And I baked baguettes! Yesterday, as I saw the recipe, I immediately ran to put the dough! The smell and taste are simply breathtaking !!! The crust is crispy, the crumb is a little rubbery - that's how I love it !!!! Just a huge THANKS for such a recipe !!!!! And many thanks for the molding method - I practically managed to repeat it !!!

Which color!

Did you make cuts across? Better to do it almost along. In any case, taste and smell are not affected.)))

Somehow I thought - And not if I swing at Peter at the respected Reinhart in the form of Scarecrow ... it's a very interesting recipe, I generally love dough, and I respect cold fermentation immensely, BUT! what if the stove does not support hellfire, there are no baguette forms, here's how to be ?? Well, I think, as it will be, so it will be.

Here ...



Thanks to Tusechka for promoting the most interesting recipes to the masses.

How do you like it? In my opinion, everything worked out.It's just that the bottom is a little flat, and not semicircular due to the lack of shape. That's all the difference. I can even see the preserved large holes!

The taste is rich, so bready, fragrant, due to the lack of shape, yes, they crawled, I postpone the purchase of a baguette holder, I put it off .. now I decided, I have to take it. Eh, if they were in shape, if they went up, the holes would be gorgeous.

Oh. Little scarecrow, I did something wrong. I started a dough, it turned out like a dumpling dough - hard and tight. I don’t know how yeast will raise it ...

Oh. Little scarecrow, I did something wrong. I started a dough, it turned out like a dumpling dough - hard and tight. I don’t know how yeast will raise it ...

Pay attention - the dough is both the dough and the dough itself of the same composition. Therefore, if the final dough during kneading is the same consistency, adjust the water, add a little more. Reinhart's water is 170-200ml. And everywhere he has a point - correct. The dough should be soft, but not very sticky. And for dough and dough. But a slightly different consistency for dough is not scary. Because with the main batch, it will be possible to adjust.

Evening:

🔗

I am reporting. Dough practically did not rise in the refrigerator. When kneading the main dough, water poured 200 ml. The climb went well. It doubled as it should. When I got it out of the HP, it seemed that it was very sticky, my hands got very dirty. She didn't add flour. Formed two loaves, because baguettes cannot be called because of the shape. How much boiling water to splash? I splashed half a mug, my oven did not expect such a turn and began to click with iron inside, I even got a little scared. When baking, flour remained on the surface, why? Wrapped it in a towel and let it cool.
In short. The crust is really hard, the taste, in my account, is very similar to the store one. I really liked it. I want to start again today, but there is a lot of time. Enough for fermentation for 4 hours?

I am reporting. Dough practically did not rise in the refrigerator. When kneading the main test, water poured 200 ml. The climb went well. It doubled as it should. When I got it out of the HP, it seemed that it was very sticky, my hands got very dirty. She didn't add flour. Formed two loaves, because baguettes cannot be called because of the shape. How much boiling water to splash? I splashed half a mug, my oven did not expect such a turn and began to click with iron inside, I even got a little scared. When baking, flour remained on the surface, why? Wrapped it in a towel and let it cool.
In short. The crust is really hard, the taste, in my account, is very similar to the store one. I really liked it. I want to start again today, but there is a lot of time. Enough for fermentation for 4 hours?

In my fridge, the dough rises quite well. And at room temperature, you did not forget to stand it and let it ferment? Did you not immediately put it in the h-k?

Flour can remain on the surface only if you worked on flour (dusting the table) or if you have no mixtures. I dust the table very little. The flour lies on the side with a gosh, and under the dough I periodically smear the flour with a film with my hand. It is very convenient to do this with silicone mats. They are rough: you run your hand and the flour "clings" to the rug. I do this so that whole pieces of dry flour do not end up inside the loaf.

Splash boiling water for half a cup. Splash into a cast iron skillet preheated with the oven or a second baking sheet set at the very bottom. The baking sheet can also "play", but it is not dangerous for him. Your hardware did not click, but played, as they usually say. Sharp cooling from water of highly heated metal. Do not splash any more boiling water into the oven chamber itself. Just in case, so as not to damage.

4 hours for fermentation of what? Doughs? Not enough. She should stand the night. You better do double the amount of dough. You bake one portion the next day, the second every other day / a couple of days. Very comfortably. And it doesn't have to be baguettes. You can also have a pine de campage, for example.

Is it possible to charge HP with the main batch (the one that is with the dough) on the TESTO program (2 h 20 min, Panasonic)

Is it possible to entrust HP with the main batch (the one with the dough) on the TESTO program (2 h 20 min, Panasonic)

In principle, you can.
I am using the Pelmeni program. After kneading, I myself follow the dough using Reinhart's technology.

another question, is flour used in baguettes? I like to half with 1 sec. and I add a little more tsz psh - then, for my taste, a kind of crunchiness appears in the crust. I already started the dough on lice + 1c, it came up perfectly in an hour, now it continues to grow in the c-ke ... What ratio in flour would you advise?

another question, is flour used in baguettes? I like to half with 1 sec. and I add a little more tsz psh - then, for my taste, a kind of crunchiness appears in the crust. I already started the dough on lice + 1c, it came up perfectly in an hour, now it continues to grow in the c-ke ... What ratio in flour would you advise?

Classically, baguettes are made with BC flour, however, you can vary the ratio of different types of flour as you see fit. I always add whole grain flour or bran, simply for nutritional considerations. It has not spoiled any bread yet. Be careful with ZZ flour (I don't know which one you have), it can give a strong weight to the dough, but with 1c flour you can safely half.

Be careful with ZZ flour (I don't know what you have), it can give a strong weight to the dough ...

Thanks for the advice, tsz I add no more than 50g

Oh, how I love and respect these baguettes!

🔗

And this is biga, steeped in the refrigerator:

🔗

One word-temptress)))
Natasha, do you tightly close the patented fermentee in the refrigerator or does it not matter?

One word-temptress)))
Natasha, do you tightly close the patented fermentee in the refrigerator or does it not matter?

I put the cup in a bag so that the top of the dough does not dry out and does not smell like a refrigerator, or I cover it with a lid (the lid of this container has a silicone gasket. It turns out pretty tight).

Thank you .. I just saw a familiar container .. so I thought about the lid))

As always) the result exceeded expectations! Thank you

For the second time in a row I bake and came to say thank you to Natasha !!!

The first time it turned out like this.


Today such ... The crust is a little thinner and more crispy !!! While it is cooling ... But I have already torn off the edge - I could not resist! So tasty!!!



My daughter is already walking in circles, you have to protect from assassination attempts!

They look so much like a ciabatta! Straight crust color - ah.
PS: my husband will sell his homeland for a ciabatta))).

They look so much like a ciabatta! Straight crust color - ah.
PS: my husband will sell his homeland for a ciabatta))).

And mine, too, hinted that they tasted like ciabatta, but I didn't immediately understand.
It turns out he guessed right.
Now my daughter will come - everything will shrink. She likes them so much, I'm afraid she won't stay in the morning ...
I'll go put the dough again.

Natalia, thanks for the recipe! I made Brötchen in the form of German buns - I wanted to learn how to make them for so long!



True, mine are not as full of holes as yours, but I already realized my mistake - I was kneading in HP for too long (full cycle, 30 minutes), I had to interrupt. But I will correct myself and will definitely repeat it! By the way, I froze half of the buns in order to get them out and heat them up in the oven for breakfast!