Because the methods in this book balance time, temperature, and ingredients, you don’t need an array of pre-ferments to accomplish full development of the flavor and texture of the bread. Time does most of the work through slow, cold overnight fermentation. This formula differs from similar approaches in other recent books by using less yeast, giving the bread better flavor and caramelization, or coloring, of the crust. The dough will keep in the refrigerator for up to a week, but after about 4 days the quality starts to decline. If you want to make a full-size batch and save some of the unbaked dough for longer than a week, place the dough in one or more lightly oiled freezer bags after the initial overnight fermentation, seal tightly, and freeze. To thaw, place the bag of dough in the refrigerator the day before you need it so that it can thaw slowly, without overfermenting. This dough also makes excellent pizza crust (see pages 67 to 73 for other variations and page 24 for shaping instructions).

　　

Ingredients

makes 2 large loaves, 4 to 6 smaller loaves, or up to 24 rolls

　　5 1/3 cups (24 oz / 680 g) unbleached bread flour

　　2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt

　　2 teaspoons (0.22 oz / 6 g) instant yeast

　　2 1/4 cups (18 oz / 510 g) lukewarm water (about 95°F or 35°C)

　　

Do ahead

Step 1

Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for 2 minutes, until well blended. If the spoon gets too doughy, dip it in a bowl of warm water. The dough should be very soft, sticky, coarse, and shaggy, but still doughlike. Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl. Let the dough rest for 5 minutes.

　　

Step 2

To stretch and fold the dough in the bowl, with wet or oiled hands or a wet bowl scraper, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The dough should be significantly firmer, though still very soft and fragile. Cover the bowl with plastic wrap and let the dough sit at room temperature for 10 minutes. Repeat this stretch and fold process three more times, completing all repetitions within 40 to 45 minutes. The dough will be a little firmer than when first mixed and the shaggy texture will have smoothed out somewhat, but it will still spread out to fill the bowl.

　　

Step 3

After the final stretch and fold, return the dough to the lightly oiled bowl, and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days. The dough will rise to about double, and possibly triple, its original size within 4 to 12 hours in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

　　

On baking day

Step 4

Remove the dough from the refrigerator about 2 hours before you plan to bake. Rub the work surface with a few drops of olive or vegetable oil, then use a wet bowl scraper or wet hands to transfer the dough to the work surface. Divide the dough in half (about 21 oz or 595 g each) for two large loaves; into 4 to 6 pieces for smaller loaves; or into 18 to 24 pieces for rolls.

　　

Step 5

Line a sheet pan with parchment paper or a silicone mat, then mist it lightly with spray oil or dust it with flour, semolina, or cornmeal. (If using a banneton or proofing mold, mist it with spray oil, then dust it with flour.) Have a small bowl of bread flour standing by. With floured hands, gently pat the dough pieces into rectangles, then stretch it into torpedos (see page 21), boules (see page 20), or loaves (see page 23), or shape it into rolls (see page 25). With floured hands, gently lift the dough and place it seam side down on the prepared pan (or seam side up in the proofing mold). If air bubbles form, pinch the surface to pop them. Mist the surface of the dough with spray oil and cover loosely with plastic wrap or a towel.

　　

Step 6

Let the shaped dough sit, covered, at room temperature for 60 minutes. Then, remove the covering and let the dough proof for an additional 60 minutes. The dough will spread slightly and the skin will begin to dry out a bit.

　　

Step 7

About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).

　　

Step 8

Just before baking, score the dough with a sharp serrated knife or razor blade. The dough will have spread somewhat but should still have its basic shape, and the shape should spring back in the oven. (If using a banneton or proofing mold, remove the dough from the basket at this stage.) Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or 425°F (218°C) for a convection oven.

　　

Step 9

Bake for 10 to 12 minutes, then rotate the pan and bake for another 10 to 15 minutes, until the crust is a rich golden brown and the internal temperature is 200°F to 205°F (93°C to 94°C). For a crisper crust, turn off the oven and leave the bread in for another 5 to 10 minutes before removing (rolls will take less time). Cool the bread on a wire rack for at least 1 hour before slicing or serving.

　　"Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc." Photo credit: Leo Gong © 2009Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice, and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.