Pain de Mie (For Smaller 9" Pan)
Yield: 1 loaf
INGREDIENTS:
7/8-1 cup water, lukewarm
1 tablespoon honey
1 1/2 teaspoons salt
2 tablespoons soft butter
2 1/4 teaspoons instant yeast
3 1/4 cups all-purpose flour
2 tablespoons potato flour
1/4 cup nonfat dry milk powder
DIRECTIONS:
Using a standard mixer, mix the ingredients in the order listed to make a smooth dough. It should be smooth and feel bouncy and elastic under your hands. It won't be particularly soft nor stiff.
Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises.
Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan.
Towards the end of the rising time, preheat the oven to 350°F
Remove the plastic wrap, and slide the greased lid onto the pan.
Bake for 25 minutes.
Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F
If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cool, wrap in plastic, and store at room temperature.
Quantity: 23 ounces
INGREDIENTS:
2 1/2 Cups (11.25 ounces) Unbleached Bread Flour (high protein)
1 1/2 cups (12 ounces) Water, at room temperature
1/4 teaspoon (.03 ounces) Instant Yeast
DIRECTIONS:
In mixing bowl stir together the flour, water and yeast until all of the flour is hydrated.
The dough should soft and sticky . . . looks like very thick pancake batter.
Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours or until the sponge becomes bubbly and foamy.
Immediately refrigerate . . it will keep up to 3 days.
Quantity: One 17 x 12 Inch Focaccia
INGREDIENTS:
3 cups (20 ounces) Poolish (see Poolish Pre-Ferment Recipe)
2 2/3 cups Unbleached Bread Flour (high gluten)
2 teaspoons (.5 ounces) Salt
1 1/2 teaspoons (.17 ounces) Instant Yeast
6 tablespoons (3 ounces) Olive Oil
3/4 cup Water, lukewarm (90 - 100 degrees F)
1/4 to 1/2 cup Herb Oil (see below)
1/2 cup grated Parmesan Cheese
DIRECTIONS:
One hour before making the dough remove the Poolish from the refrigerator to remove the chill.
In a large mixing bowl stir together the flour, salt and yeast.
Add the oil, poolish and water and mix on low speed with the paddle attachment until blended.
Switch to the dough hook and knead for 5 to 7 minutes until you have smooth, sticky dough. The dough should clear the sides of the bowl but will stick to the bottom. Add additional flour if needed to obtain a soft and sticky dough.
Generously sprinkle the counter with flour to form a 6 inch square. Using a scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle.
Wait five minutes, allowing the dough to relax.
Coat your hands with flour and stretch the dough from each end to about twice it’s size; now fold the dough into thirds, letter style, returning it to a rectangle shape. Dust lightly with flour, cover with plastic wrap.
Let dough rest for 30 minutes then stretch the dough again. This time mist the dough with spray oil and dust with flour and cover.
Let the dough rest another 30 minutes and repeat the stretching and folding and cover.
Allow the covered dough to ferment on the counter for 1 hour. It will swell up but may not necessarily double in size.
Line a 17 x 12 inch sheet pan with baking parchment.
Spread ¼ cup olive oil on parchment.
Lightly oil your hands and using a pastry scraper; lift the dough off the counter and transfer to the sheet pan, maintaining the rectangular shape as much as possible.
Spoon ½ of the herb oil over the dough
Using your finger tips to dimple the dough and spread out the dough in the pan. Try to keep the thickness of the dough uniform.
Loosely cover the pan with plastic wrap and proof at room temperature for about two hours or until the dough fills the pan.
About 15 minutes for baking drizzle on the remaining herb oil; dimple it in with your fingers.
Let the dough relax for 15 to 30 minutes to allow the gas to build back up. It should be almost 1 inch thick.
Preheat oven to 500 degrees F with the oven rack on the middle shelf.
Place the pan in the oven and reduce oven temperature to 450 degrees.
Bake for 10 minutes.
Add Parmesan cheese and return to oven, rotating pan 180 degrees from it’s original position.
Bake an additional 8 to 10 minutes, or until internal temperature reaches 200 degrees F.
Immediately transfer the focaccia onto a cooling rack, carefully removing the parchment paper.
Cool for at least 20 minutes before slicing.
POOLISH (PRE-FERMENT)
Quantity: 23 ounces
INGREDIENTS:
2 1/2 Cups (11.25 ounces) Unbleached Bread Flour (high protein)
1 1/2 cups (12 ounces) Water, at room temperature
1/4 teaspoon (.03 ounces) Instant Yeast
DIRECTIONS:
In mixing bowl stir together the flour, water and yeast until all of the flour is hydrated.
The dough should soft and sticky . . . looks like very thick pancake batter.
Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours or until the sponge becomes bubbly and foamy.
Immediately refrigerate . . it will keep up to 3 days.
POOLISH FOCACCIA
INGREDIENTS:
3 cups (20 ounces) Poolish (see Poolish Pre-Ferment Recipe)
2 2/3 cups Unbleached Bread Flour (high gluten)
2 teaspoons (.5 ounces) Salt
1 1/2 teaspoons (.17 ounces) Instant Yeast
6 tablespoons (3 ounces) Olive Oil
3/4 cup Water, lukewarm (90 - 100 degrees F)
1/4 to 1/2 cup Herb Oil (see below)
1/2 cup grated Parmesan Cheese
DIRECTIONS:
One hour before making the dough remove the Poolish from the refrigerator to remove the chill.
In a large mixing bowl stir together the flour, salt and yeast.
Add the oil, poolish and water and mix on low speed with the paddle attachment until blended.
Switch to the dough hook and knead for 5 to 7 minutes until you have smooth, sticky dough. The dough should clear the sides of the bowl but will stick to the bottom. Add additional flour if needed to obtain a soft and sticky dough.
Generously sprinkle the counter with flour to form a 6 inch square. Using a scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle.
Wait five minutes, allowing the dough to relax.
Coat your hands with flour and stretch the dough from each end to about twice it’s size; now fold the dough into thirds, letter style, returning it to a rectangle shape. Dust lightly with flour, cover with plastic wrap.
Let dough rest for 30 minutes then stretch the dough again. This time mist the dough with spray oil and dust with flour and cover.
Let the dough rest another 30 minutes and repeat the stretching and folding and cover.
Allow the covered dough to ferment on the counter for 1 hour. It will swell up but may not necessarily double in size.
Line a 17 x 12 inch sheet pan with baking parchment.
Spread ¼ cup olive oil on parchment.
Lightly oil your hands and using a pastry scraper; lift the dough off the counter and transfer to the sheet pan, maintaining the rectangular shape as much as possible.
Spoon ½ of the herb oil over the dough
Using your finger tips to dimple the dough and spread out the dough in the pan. Try to keep the thickness of the dough uniform.
Loosely cover the pan with plastic wrap and proof at room temperature for about two hours or until the dough fills the pan.
About 15 minutes for baking drizzle on the remaining herb oil; dimple it in with your fingers.
Let the dough relax for 15 to 30 minutes to allow the gas to build back up. It should be almost 1 inch thick.
Preheat oven to 500 degrees F with the oven rack on the middle shelf.
Place the pan in the oven and reduce oven temperature to 450 degrees.
Bake for 10 minutes.
Add Parmesan cheese and return to oven, rotating pan 180 degrees from it’s original position.
Bake an additional 8 to 10 minutes, or until internal temperature reaches 200 degrees F.
Immediately transfer the focaccia onto a cooling rack, carefully removing the parchment paper.
Cool for at least 20 minutes before slicing.
Herb Oil
A generous application of herb oil will greatly enhance the flavor of the dough. To make the oil, gently warm the olive oil to 100 degrees and add your favorite mixture of herbs. Additional spices such as paprika, cayenne pepper, etc. may also be added.
INGREDIENTS:
2 Cups Olive Oil
1 Cup Fresh Herbs, chopped (Basil, Thyme, Oregano, Rosemary, etc.)
5 Cloves Garlic, chopped (optional)
1 Teaspoon Spice of choice (optional)
DIRECTIONS:
1. Just warm oil to 100 degrees F, stir in herbs and spices of choice.
2. leftover oil in the refrigerator for up to 2weeks.
