Confessions of a French Baker Read Online Free PDF Page B

bowl, about 5—10 minutes. Scatter the olives and the herbs over the dough and continue mixing until they are incorporated.
Remove the dough from the mixing bowl, and set it on the counter to rest for 10 minutes. Return it to the mixing bowl and place on the mixer so the dough hook plunges into the middle of the dough. Mix on medium speed until the dough is soft and pliable, about 15—20 minutes or until the dough passes the windowpane test. (See page 45.)
Remove the dough from the mixing bowl to the counter and gather it up in your hands in arough ball. Bring the full length of your thumbs into the center of the ball so that they meet, and stretch the dough from the center out, as if opening a book, into an oblong shape. Turn the dough a quarter turn and stretch the dough again the same way, creating a smooth ball. Transfer the dough to a large mixing bowl, cover it with plastic wrap or a damp kitchen towel, and set it aside in a draft-free place at room temperature until the dough doubles in size, in about 45 minutes.
Gently remove the dough from the bowl and place it on a clean surface. Cut the dough into 2 pieces (about 1 pound each) and shape them into 2 smooth balls again, as you did before the first rise. Find a surface in your kitchen free from drafts and lay a kitchen towel dusted with flour on it. Place the balls on the towel and cover with plastic wrap or a damp towel to prevent a crust from forming on the surface. Leave the loaves to proof at room temperature until they double in size, in 20—25 minutes.
Shape the loaves by first patting down the balls to allow the carbonic gasses that have developed to disperse. To make
boules
, gather up thedough in a rough ball and shape it as in Step 3. To make
batards
, pat down the dough and shape it into a rough 4-by-10-inch rectangle. With a long side facing you, fold the bottom third of the dough to the center and press to seal it. Fold the top over it and seal along the edge.
Place the loaves, seam side down, on the towel dusted with flour and cover with plastic wrap or a damp towel. Let the loaves rise at room temperature for the final time until they have doubled in size, in about 35—45 minutes.
Meanwhile, preheat the oven to 450°F. Carefully place the loaves on a baking sheet. Brush them with water using a pastry brush. Using a sharp razor blade, make a lozenge-shaped cut on the surface of each loaf by scoring it from end to end in 2 swift motions. To do this successfully, use just the tip of the blade.
Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and bake for 20—25 minutes oruntil the bread makes a hollow sound when you knock on the bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing.
Variation

Fisherman s Bread
Pain Bouillabaisse
    Named for the soup that features the same flavors that infuse this bread—saffron, fennel, garlic, and
herbes de Provence
—this bread is delightful sliced, quartered, and grilled or fried, then topped with a filet of marinated fish or floating in fish soup. It is equally delicious spread with garlic mayonnaise
(Provençal aioli).
    Additional step: Sift a pinch of saffron with the flour and salt.
    Liquid substitutions: Add 3/4 cup water and 1/2 cup olive oil to the dry ingredients.
    Additional steps: Add 2 teaspoons of fennel and 1 teaspoon of
herbes de Provence
to the mixture right after the liquid ingredients have been added. Add 1 tablespoon of diced garlic, dusted with flour, to the dough after it has passed the windowpane test in Step 2. Continue to mix until the garlic is incorporated.

Sweet Yeast Breads
Milk Bread
    Pain au Lait
    Essentially breakfast bread—it's excellent toasted and spread with butter, jam, or honey—this loaf is rather compact, making it good for