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Un pain légendaire du Connecticut, le pain paysan français de Judie, par Bernard (en anglais)

Des Etats-Unis où il est émigré depuis bientôt quarante ans et travaille dans le finance, (mais sans cesser de venir en France régulièrement), Bernard nous envoie une de ses recettes favorites, recopiée d’un article de presse (je me permets de le reproduire ici sans autorisation du support, donc en version légèrement réduite. Pour lire l’article en totalité, cliquer sur ce lien – qui propose aussi une vidéo)

Judie’s Peasant Bread

– 1¾ cups very hot water, about 120-130 degrees

– 4 ounces unsalted butter

– 2 teaspoons, plus additional for topping, Diamond Crystal coarse kosher salt

– 2 teaspoons instant dry yeast

– 7¾ cups unbleached all-purpose flour

For this recipe, you will need a spray bottle filled with water for misting dough and oven and an aluminum baguette pan and parchment paper.

Mix on slow speed, water, butter, 2 teaspoons salt and yeast in large mixer bowl set with dough hook until butter is completely melted and yeast is dissolved. Add flour all at once. While mixing, scrape sides of bowl to make sure all ingredients are incorporated. Mix at high speed for 15 seconds. Let sit in bowl, uncovered for 45-60 minutes, until dough doubles in size.
Line 4 baguette pans with parchment paper. Using your hands, gently divide dough into 4 1-pound pieces, and place in pans, gently forming into baguette shape. This should be done by pinching off pieces of dough from the bowl and directly placing in the parchment-lined pans.
Let dough sit in pans for 15 minutes.

Putting both hands in center of dough, gently stretch dough outward to full length of pan. Make sure the dough is not ripping — the dough needs to relax to the point where it will stretch without ripping. Let sit for 20-30 minutes.

Using a spray bottle, generously moisten dough. Sprinkle coarse kosher salt on top of each dough, as much or as little as you like.

Preheat oven to 450 degrees if using a traditional oven, 390 degrees if using a convection oven. Place in oven for 30 minutes. Open oven and generously spray water in  oven to create steam. Bake for 1 more hour. After baking, remove the breads from the pans immediately and allow to cool on a screen. The bread should be completely  crisp. If the sides of the bread are soft, return to the oven until fully crisp.

Peasant bread should be fully crunchy on the outside and lacy, soft and buttery on the inside. It is best enjoyed warm, but not hot, as the cell structure of the bread needs a little time to set up. Makes 4 baguettes.

Pour en savoir plus, lire l’article de presse qui comprend même une vidéo, ainsi que ce billet du blog Foodie Fatale.

Merci Bernard.

Posted in Pain à la levure, Pains d'ailleurs.

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