SMALL BREADS - PETITS PAINS – SMALL BAGUETTES

Makes 2 dozens of 5-inch rolls or 4-1 pound baguettes

2 packages of dry yeast

¼ cup warm water (95F-100F)

7 cups all-purpose flour, approximately

1 tablespoon salt

3 cups warm water (95-100F)

PREPARATION 

Dissolve the yeast in the small amount of warm water.  Place 6 cups of flour in a large bowl and form a well in the center.  Pour the dissolved yeast mixture into the well.  With a spoon, mix in a little of the flour to make a thicker mixture.  Let it bubble for 10 minutes.

Dissolve the salt in the 3 cups of warm water and pour it gradually over the yeast mixture, slowly stirring in a portion of flour from the sides.  Beat the soft batter 25 or 30 strokes each time after a portion of flour is added.  When the dough is firm and can no longer be stirred, use hands to blend in an additional cup of flour, if needed.  The dough will be soft but should not stick to the hands if it is sprinkled lightly with flour.

KNEADING 

Turn out on the countertop and begin kneading – push down with force with heels of hands, draw back, give the dough a quarter turn, fold it in half, push down with force, draw back, turn the dough again and fold it, and so continue.  If the dough is sticky, toss sprinkles of flour over the dough and on the work surface.  This is a lean dough (no shortening), so it will have a tendency to stick.  A dough scraper or a broad putty knife is useful to turn the dough.  Knead for about 8 minutes or until dough is soft, velvety ball – elastic to the touch but not solid or too firm.  If the latter, work in a little water (2 tablespoons).

FIRST RISING 

Wash and rinse the bowl in hot water.  Coat lightly with shortening.  Drop in the ball of dough, turning it so all of it is filmed with grease.  Cover the bowl lightly with plastic wrap.  Put aside to double in volume at room temperature (70F-75F).

REST

Punch down the dough.  Cover again and let rest [for about 15 minutes].

SHAPING

Turn the dough onto the work surface.  With a sharp knife or dough scraper, cut off small 3-ounce pieces slightly larger than a large egg.  Once you have established the size, be consistent.  Use a scale, if necessary.

These pieces are rolled into balls to be placed on a baking sheet, breadboard, or left on the work surface to rise.  Form the balls by compressing the small piece of dough between the thumb and forefinger, while tucking together the cut surfaces with the other hand – or roll between the palms.

The France bakers form the pieces on the workbench, pressing down hand and rolling the dough in a circular fashion under a cupped palm.  Both hands at once.

SECOND RISING

Place the balls about an inch apart and cover with a piece of wool blanket or cloth.  Leave for 1 hour.

SHAPING

Place each ball in front of you on the work surface.  Flatten and then fold in half.  With the palms of both hands, roll back and forth to form a petit pain about 5 inches long and 1 inch thick, tapered to the ends.  Place on [greased] baking sheet with seam down.  (see note)

If you wish, some may be shaped as round rolls.  Flatten dough and reshape into a ball.  Place on baking sheet. 

The France bakers use this same dough to make large loaves.  Divide the dough into 4 pieces, shape into loaves; place on baking sheet.  After third rising, slash tops of loaves into loaves; place on baking sheet.  After third rising, slash tops of loaves diagonally 4 or 5 times with a razor blade and bake 35 to 40 minutes.)

THIRD RISING

Cover with wool blanket or other cloth and leave at room temperature (70-75F) for 1 hour.

BAKING

Twenty minutes prior to the bake period, place broiling pan or other container (for ½ cup hot water) on lower oven rack.  The middle rack will be for the bread.  Preheat oven to 440F.

With a razor blade, make a 1/2 –inch-deep cut ¾ of the length of each petit pain, or across the roll.

Carefully pour ½ cup of hot water into the broiler pan.  Slip the baking sheet into the oven.  Close the oven door.

Check bread in 20 minutes.  If the petits pains along the edge of the baking sheet appear done, remove them and bake the balance for another 5 minutes.

FINAL STEP

When baked, remove from the oven and place on rack to cool.  Delicious when served warm or reheated.  Because they are made of lean dough, they will soon begin to dry out.  They freeze well, however, for a later meal. 

MY NOTE:  (1)  I like to proof the baguettes on cloth, seam side up, then when ready to bake, I would transfer them to a baking pan, seam-side down, because they keep their shape better this way.  (2) you can preheat the oven temperature to 500F, use a spray bottle to spritz the oven floor heavily, close the door quickly then load the bread pan.  After that, reduce the oven temperature to 440F.  Do not open the oven door again until the bread is done. 

From The Breads of France by Bernard Clayton.