Author Topic: Peter Reinhardt's French Bread  (Read 4931 times)

Offline chocdoc

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Peter Reinhardt's French Bread
« on: December 28, 2009, 01:44:42 am »
I fiddled the recipe a bit to make it thermomix compatible.  You'll notice that the preferment and the next stage are identical, but the preferment adds flavour that you don't otherwise get.  I'm linking to the website version for instructions on forming the loaves - and more information about the bread itself. 

Name of Recipe:Peter Reinhardt's French Bread
Number of People:3 baguettes
Ingredients:

Preferment
285 grams all purpose flour
210 grams water
1 tsp active dry yeast
3/4 tsp salt
Next stage
285 grams all purpose flour
210 grams water
1 tsp active dry yeast
3/4 tsp salt


Preparation:
Weigh water into bowl, sprinkle yeast over.  Set for 3 minutes at 37 C and  ^^.  Weigh in flour and add salt.   :: for a couple of minutes.  Two options now - if you want to make the bread the same day, just leave the dough in the bowl for about 2 hours, until you see it double.  For even better flavour, remove to a container, leave at room temperature for about an hour, knock it down and place in fridge for up to 3 days. 

For next stage, dissolve the yeast in some of the water if you already have the preferment in the bowl, add remaining ingredients to TMX bowl along with the entire preferment and  :: for 2 or 3 minutes until nice and smooth.  Let rise in oiled container for about 2 hours, until doubled in bulk. 

Place a baking tile, or a baking sheet in the oven and preheat to 500 F.  Form your loaves as instructed on the site, let rise for 45 to 75 minutes (to 1 1/2 times the size), turn over onto cornmeal covered peel (or upside down cookie sheet), slash and slide the loaf off the peel or baking sheet onto the hot tile or sheet in the oven.  Turn the oven down to 450 F.   Either add about a cup of boiling water to a pan on the bottom rack, or spray water into the oven every minute for the first 3 minutes of the baking time.  Bake for about 30 minutes, turning the loaves a half turn after about 15 minutes. 


Photos:


Tips/Hints:
Click here for the online version
« Last Edit: December 28, 2009, 01:48:35 am by chocdoc »

Offline cookie1

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Re: Peter Reinhardt's French Bread
« Reply #1 on: December 28, 2009, 06:52:43 am »
Those loaves look interesting Chocdoc. Thanks.
May all dairy items in your fridge be of questionable vintage.

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Offline Thermomixer

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Re: Peter Reinhardt's French Bread
« Reply #2 on: December 28, 2009, 08:01:55 am »
Great work chocdoc - really interesting.  Love baguettes.  those loaves look wonderful and great crusts.

Have you ever tried ice cubes instead of water under the bread?  Not sure if it makes any difference and haven't scoured eG to see what the story is there.
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Offline chocdoc

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Re: Peter Reinhardt's French Bread
« Reply #3 on: December 28, 2009, 01:02:17 pm »
Great work chocdoc - really interesting.  Love baguettes.  those loaves look wonderful and great crusts.

Have you ever tried ice cubes instead of water under the bread?  Not sure if it makes any difference and haven't scoured eG to see what the story is there.

I used to use ice cubes until I realized the dirty oven water was dripping down into the drawer under my wall oven.  But I will sometimes throw them into a pan in the oven.   

Offline Thermomixer

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Re: Peter Reinhardt's French Bread
« Reply #4 on: December 28, 2009, 11:14:48 pm »
 - that is a problem at our local restaurant - but I use a baking tray and throw it on there, so not the same mess.
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Online achookwoman

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Re: Peter Reinhardt's French Bread
« Reply #5 on: January 06, 2010, 01:13:15 am »
Thanks for this bread recipe chocdoc,  it is great to see a different process, and only goes to show how versatile bread making can be.