Classic French Bread Peter Reinhart

[Variations:]

Classic French Bread Peter Reinhart

Category: Yeast bread

Ingredients
Wheat flour for general use	680 BC
Salt	2.5 tsp
Saf instant yeast	1 ⅓ tsp
Warm water (35C)	454 BC

Cooking method

• Recipe from the book "Artisan Breads Every Day".
• This version of French bread is the simplest formula in the book, notes the Author.
• Yeast, flour, salt, water - that's the whole set of ingredients.
• You will need 14 g of fresh yeast for this portion.
• The dough is prepared by cold fermentation.
• Dough preparation in a food processor:
• mix all ingredients in a mixer bowl for 1 minute at low speed. Leave to rest for 5-10 minutes without covering. Knead the dough at high speed for about 2 minutes. Knead it for about a minute on a floured work surface.
• Making dough in a bread maker:
• put the ingredients in cotton in the order prescribed by the instructions, turn on the dough program.
• In my c / n in the program Dough 5 minutes preliminary kneading, 5 minutes rest, 15 minutes main kneading. Then turn off the program forcibly, get the dough.
• Transfer to a bowl greased with olive (vegetable) oil, cover and refrigerate overnight (you can store and use the dough for up to 4 days).
• If the dough is thin, do not add flour! It is better to stretch and fold on four sides (do "stretch and fold") one or more times at 10-minute intervals, and then refrigerate.
• Here's my dough in the bread maker, just kneaded:
• 
• It diffuses quite a bit, so I stretch it and fold it once on a work surface greased with olive oil (before and after photos):
• 
• Place the dough in a container greased with olive oil and refrigerate overnight.
• The dough before being sent to the refrigerator and the same the next day:
• 
• The next day, remove the dough 2 hours before baking.
• Transfer it to your work surface gently.
• The dough holds its shape well, but it should be handled with care, trying not to knock out air bubbles that have accumulated during the ripening process.
• For baguettes and batards, cut into pieces of 283 g, for buns into pieces of 53 g (I have a baguette - 250 g of dough, a loaf - 450 g).
• Give the dough the desired shape, cover with foil.
• Let it rise at room temperature for 1.5 hours or until the volume increases by 1.5 times.
• 
• 45 minutes before baking, preheat the oven to 280C along with a baking stone (I have a maximum oven temperature of 255C).
• 10 minutes before baking, remove the film, let it stand open, cut into the dough.
• 
• Place the blanks in the oven along with a cup of boiling water (just sprinkled water from the spray bottle on the walls of the oven), immediately reduce the temperature to 230 C.
• Bake a baguette for 15-17 minutes, a loaf for 27-35 minutes.
• Baton:
• 
• Baguette:
• 
• A bran baguette from the same dough (when cooking 3 tbsp. L. Flour replaced with 3 tbsp. L. Oat bran):
• 
• With such a modest set of ingredients and simple preparation, excellent bread and baguettes are obtained, with an excellent crisp crust, firm crumb and a very pleasant taste. And a fresh slice of this bread with a slice of butter and a cup of tea is just a delicacy and almost a cake!

The dish is designed for

~ 2 to 570 g, 4 to 280 g or many small buns

Note

Variations:
after cooking, do not put the dough in the refrigerator, but let it rise for about 90 minutes, until it doubles in volume. Divide and arrange as above, place immediately in baking dishes, place in a large bag and refrigerate overnight.
Remove from refrigerator 1 hour before baking.
Prepare the oven in the same way, bake as well.
The dough piece from the refrigerator should be 1.5 times larger than the day before.
Cut cold.10 minutes before baking, remove the plastic wrap, let it stand uncovered.
The author writes that in this case you will get a loaf with a special (distinctive) "bubble" crust.
I tried to do this from the remaining test, this is what I got, the crust is really interesting and unusual:

[Anya,]

Anya,good bread. Well done.

[Angela]

Angelathank you very much to receive praise from you!

Thanks for the recipe!

[Anna]

Anna, Anya, another masterpiece without unnecessary body movements. Tell me, please, did you set the loaf on paper in the form, and then transferred it to the stone with the paper. I am an amateur baking bread, I am interested in details

[Anna]

Anna, about the cake aptly noticed! delicious bread is best!

[Ludmila]

Tell me, please, did you set the loaf on paper in the form, and then transferred it to the stone with the paper.

Yes, Ludmila, I put the loaf on paper in the form, then together with the paper I drag it onto the stone. I don't bake in the form. I only have it for proofing. It's more comfortable for me.
Somehow I tried to spread the dough in a form without paper, to strain and bake in it, in some places the dough was pressed into holes and baked, I had to take out the baked baguette with effort. Since then, I have been proofing only on baking paper and baking on it. With her, the baguette so deftly slides off the mold onto the stone.

[Olga from Voronezh]

Olga from Voronezh, kirch, NataliARH, thank you for your attention to the recipe!

[Anna]

Anna, Thank you. I am very sorry that I did not buy a baguette mold from the joint venture

[Anna]

Anna, awesome bread! You just want to crunch such a crust. The cuts on the baguette are just a song!

[Sonadora]

Sonadora, Manechka, dear, thank you!
Nice to receive your feedback and praise!

[Anna]

Anna, I put the dough for kneading, all according to the recipe, but only at half the rate. The dough is pretty steep. My flour is very dry. I added 2 tablespoons of water, it turned out to be a soft, but not blurry bun. Keeps shape very well. Should the dough be this way or even softer?

[Anya]

... The dough is pretty cool. My flour is very dry. I added 2 tablespoons of water, it turned out to be a soft, but not blurry bun. Keeps shape very well. Should the dough be this way or even softer?

Anya, judging by the description, your dough is correct. It turns out quite steep, on different flours to different degrees, it should keep its shape, such a nice nice (not dense) bun. If you find it necessary to add water, well, you need to focus on your flour. If I know that my flour is "dry" and water-absorbing, then I add some water in excess of the prescribed amount.

[Anya]

Anya, Thank you! I already took out the dough and put it in the refrigerator. It is very pleasantly soft. Silky.
Yes, and to me on "you".

[Anya]

Good, Anya, with pleasure!

I decided to show the dough more closely, just in case, this is right after kneading, before sending it to the refrigerator for fermentation:

I got exactly the same bun.
Tomorrow I'll try to report on baked goods.

[Anis, Anechka,]

Anis, Anechka, with gratitude from all my namesakes

unearthly aroma and very, very tasty bread.
You put me on such bread. In a few days I will become the proud owner of two books by Peter Reinhart.

Peace be with you bakers!

Anise--

kneading in x \ n - then stood for an hour and in the refrigerator
put at 9 am I think the oven is at 22-23

[Notglass]

... the aroma of an unearthly and very, very tasty bread.
... in a few days I will become the proud owner of two books by Peter Reinhart.

Notglass, Anechka, oh, what are the baguettes! Ruddy, and their aroma is felt even through the monitor!
Thanks for the gratitude from the "namesakes"! Pieki to their delight!
Congratulations with all my heart on your purchase of Peter Reinhart's books! This is a very good purchase!
Shade, Anatoly, good luck with the bread! I will wait for your impressions.
Happy Birthday! Health, happiness and good luck!

[Anise]

Anise, thanks for the wonderful recipe! The bread turned out to be VERY tasty)
But I didn't have time to take a picture ...

[Avanturin]

Avanturin, Anya, the most important thing is that I liked the bread!
Thanks for your feedback!

[Annushka]

Annushka how did i miss this recipe ?! By chance I saw some magic on the main page now, for sure - All my wishes come true)))

I thought to ask you to translate the recipe for butter dough, it turned out that it has been there for a long time, I also accidentally discovered it))

Today we discussed a baguette maker, and again the thought flashed through that we should ask you about the dough for baguettes, and here it is))) Miracles)))

"Where thoughts go, there is energy."

I will definitely, one of these days, make my first baguettes on this test

[Sivana]

Sivanagood luck dear!
I am very glad that the recipe was found on time!
I will wait for your impressions and baguettes too!

I bought baguette holders from Tatiana for the joint venture, now I'm looking for recipes to try. Anya, as always, laid out the recipe very lucidly.

[Annushka]

Annushka , finally, I baked baguettes. I will show my not entirely successful outwardly result) But the taste is incomparable))) I will achieve perfect baguettes))

Expensive, 🔗

[Sivana]

I will definitely, one of these days, make my first baguettes on this test

Sivana, congratulations on your first baked baguettes!
For the first, just wonderful baguettes turned out!
Were there any difficulties in the process?

[Annushka]

Annushka , thanks)) Something I hurried with the dough, I lay in the refrigerator for only 5 hours. There is still dough left, I'll try to bake baguettes or a loaf today)
Anh, can you spray an electric oven with water?

[Sivana]

Sivana, while Ani is not there, can I answer?
I have an electric oven. Yes, you can spray and create steam. The main thing is that the spray of water does not fall on the rotating fan (why? I don't know. So the electrician said). He is not afraid of steam.

[Sivana]

... can an electric oven be sprayed with water?

Sivana, yes, I also have an electric one and I spray water from a spray bottle directly onto the walls of the oven, and steam is generated right away. Just try to avoid splashing on the sight glass, otherwise you never know, because it is very hot.
(just in case - you can close the glass with a towel, sprinkle it, then remove it and close the oven)
Notglass, Anyuta, thanks for your help!

Just try to avoid splashing on the sight glass, otherwise you never know, because it is very hot.

Someone from my acquaintances apparently splashed on the glass and it shattered to smithereens. I don’t even remember who had it for a long time, but I was very impressed.

Yesterday I received my baguette maker and immediately put this dough for proofing in the refrigerator (the recipe had been waiting for the arrival of the baguette maker for a long time in the bookmarks). Only I diluted the premium flour with bran and malt to give it a more beautiful color, otherwise, while in the oven, I get a pale dough. I divided the bars into 280 grams (and there was still a piece of dough). She defrosted for 1.5 hours, baked for 30 minutes at maximum. We liked it very much! Delicious!

[AnastasiaK]

AnastasiaK, Nastenka, just fine!
What a delicious crumb in the photo!
And the additions to the dough are very relevant!
You, as always, are smart and well done!
Thank you for the nice review!

[Anise]

Anise, Thank you! The bars turned out to be similar in taste to the bran bars, which we sold in Soviet times. And a little more useful with additives. Not a fancy recipe at all. Will definitely do it again!

... The bars turned out to be similar in taste to the bran bars, which we sold in Soviet times. And a little more useful with additives.

I completely agree with you about greater utility! I try to do the same myself!
How much bran did you add to this batch of dough? Did you brew the malt with boiling water or use dry water?

Bran for a full portion probably added 20 grams, malt about 1, 5 table. spoons. I don't brew malt, it gives me color and taste anyway, I like it.

Yes, the color is really very beautiful! Thanks for the answer, Nastya!

[Anastasia]

Anastasia, did you bake in baguette holders or, like Anya, transferred it from the baguette holder on paper?

[kirch]

kirch, in baguettes). A new baguette holder has arrived to me, and now I am baking Anechka's dough (and for cakes) in a baguette holder.
Here I only added bran.

[Anastasia]

Anastasia, Nastya, thank you. Why am I asking, I also received a baguette holder, I will master it. You don't lubricate her with anything?

[Ludmila]

Ludmila, do not grease, everything is fine with her. Lovely baguette holder.

I will definitely try and unsubscribe!

[Rusa]

Rusa, and this bread is from the category of always successful, from any flour it turns out and generally very tasty, although it is simple in composition.

[Anise]

Anise, Hello! How long can you keep the dough in the refrigerator? Baked according to the recipe for whole wheat wheat 50:50, the bread is fabulous! Thank you very much!

[Marina]

How long can you keep the dough in the refrigerator?

Marina, the recipe says

put in the refrigerator overnight (you can store and use the dough for up to 4 days).

[Albina]

Albina, Thank you! Knead it late in the evening, inattentively read the recipe. Already standing on the proofer.

Added on Friday 17 Mar 2017 7:55 pm

Anise, Thank you! The bread is wonderful! I decided to be hectic, made a longitudinal cut and my bread blurred a little, next time I'll be smarter.

[Albina]

Albina, thanks for the timely help Marinuly!

Added Thursday, 23 Mar 2017 10:54 PM

... made a longitudinal cut and my bread blurred a little, next time I'll be smarter.

Marinuly, the main thing is that they have gained invaluable experience! Correct the next time you bake!
You have to get used to everything. Success in the future! Let everything work out! Thanks for your feedback!
p.s. Sorry for not being able to answer your question, I was not on the forum for several days. Thanks Albina, helped!

[Anise]

Anise, thanks again! Now I bake it all the time for my husband, and for myself, whole grain 50:50, we have a separation of tastes with him. Both breads are amazing! I tried it on pressed and instant yeast, in my opinion there is no difference. Dad liked it very much, he doesn’t like bread from HP, but this one reminds him to taste baked by his mother in the oven. I didn't learn how to insert a photo into a message, there is bread with an unsuccessful cut in my gallery

[Marinuly]

Marinuly, Marina, is this he, your bread? Did I find it right?
He has a very nice crumb! And the bread itself is good!

[Anise]

Anise, yes, this is it. I also liked it, it's so straightforward. With cold fermentation, the crumb turns out to be grayish. This is normal? My flour is Divinka (Altai Territory), I really like it. Even the highest grade is not bleached, creamy in color.