To Try: Jacques Pepin’s Country Bread

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Makes 1 large loaf

3 cups plus 1 Tablespoon unbleached bread flour, preferably organic
1 cup unbleached whole wheat flour, preferably organic
2 1/4 teaspoons active dry yeast
2 teaspoons salt
2 cups tepid water (100 degrees F)

Place 3 cups of the bread flour, the whole wheat flour, yeast and salt in a food processor.  Turn the processor on and, with the motor running  add the water.  Process for 15 to 20 seconds.  The dough will be soft.  Transfer it to a large bowl, cover and let rise at room temperature for about 3 hours until doubled in size.

Push the dough down, bringing the edges toward the center to create a compact ball.  Place seam side down on a baking sheet lined with aluminum foil.  Press into a roundish shape 7 to 8″ in diameter. Cover with a large bowl and let rise again for a couple of hours, until almost doubled in size.

Preheat the oven to 425 degrees F.

When the bread has risen, sprinkle the remaining 1 Tablespoon bread flour on top of the loaf, and, using a serrated knife, cut a few parallel slashes about 1/4″ deep in the surface of the bread.  Place in the oven and mist with water from a spray bottle.  After 5 minutes, spray the loaf again with water.  Bake for about 50 minutes total, until deeply browned and puffy.  Cool on a rack before serving.

After cooling, can be sliced, wrapped well, and frozen, and slices used from freezer as needed.

Published in: on July 13, 2016 at 2:29 pm  Comments (2)  

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2 CommentsLeave a comment

  1. Turn the processor on and, with the motor runnin,g ass the water.

    You may want to correct this sentence 🙂


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