Quick And Easy Artisan Pain De Campagnepane Rustica Recipes

QUICK AND EASY ARTISAN PAIN DE CAMPAGNE/PANE RUSTICA

Steps:

• Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food storage container.
• Mix in the remaining dry ingredients without kneading, usings a spoon, a Danish dough whisk, a 14 cup capacity food processor with dough attachment or a heavy-duty stand mixer with dough hook. If not using a mixer, you may need to use wet hands to incorporate the last bit of the flour.
• Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, however it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days. You can also divide the dough into 4 1-lb portions and freeze in an airtight container for up to three weeks. Thaw 24 hours before use.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb). Dust with more flour and quickly shape into a ball by stretching the surface of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on cornmeal-dusted pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat oven to 450 degrees F, with a baking stone placed on the middle rack. Place a cast iron skillet or empty metal broiler tray on the bottom rack.
• Sprinkle loaf liberally with flour and slash a cross, scallop design or tic-tac-toe design on the top using a serrated bread knife.
• Slide loaf directly onto the hot stone. Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door. Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
• Remove from oven and cool on wire rack. Allow to cool before slicing.

COUNTRY BREAD (PAIN DE CAMPAGNE)

Steps:

• Starter:.
• Mix water and honey in medium bowl. Add yeast; stir to dissolve. Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine. Add remaining 1/2 cup rye flour. Mix in enough bread flour to form shaggy mass that can be worked with hands. Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work. (Starter will be doughlike in texture at this point.)
• Sprinkle 1 tablespoon bread flour in medium bowl. Add starter dough to bowl. Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter).
• Bread:.
• Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook. Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend. Add 1 cup bread flour; beat 4 minutes. Add enough bread flour to form shaggy mass; beat 4 minutes. Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
• Turn out dough onto lightly floured surface; turn to coat. Transfer dough to large bowl. Cover with kitchen towel. Let rise at room temperature 1 hour.
• Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet. Punch dough down. Turn out onto floured surface. Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball. place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen towels. Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.
• Preheat ove to 450°F Place baking pan in bottom of oven; add water to create steam. Using sharp knife, cut 3 diagonal slits across top of each loaf. Place baking sheet with 2 loaves in oven. Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes. Transfer to rack and cool.