Bread Essentials: French Petits Pains
Andy Anderson !
So, you ready… Let’s get into the kitchen.
7 ozwarm water, 95 – 105f (35 – 40c)
1/4 tspsugar, granulated variety
2 tspactive dry yeast
1/4 tspsalt, kosher variety, fine grind
2 cflour, all-purpose variety
How to Make Bread Essentials: French Petits Pains
- Bench Scraper or Pastry Scraper: If you work a lot with dough, you will consider this one of your best friends. It is just a piece of metal with dull edges, usually square, with a wooden or plastic handle on one end. It is used to “scrape” the dough off the board when you are kneading it; especially if it is a wet dough.
Another great use is for moving things like chopped veggies from one place to another. For example, you just chopped up a mess of carrots, and you need to move them from the cutting board to the stew pot. Just push them up onto the scraper, and dump them into the stew. It is a great versatile tool, with numerous applications.
The one that I use (pictured) is a LamsonSharp Pro. It has a width of 6-inches (15.5cm), and a depth, up to the handle, of 4-inches (10cm). When I am cooking, it is never far from my side. You can purchase larger sizes; however, in all my time in the kitchen, I have never felt I needed anything larger.
- Stand Mixer: Stand mixers are useful for many more things than working with dough; however, they are a nice tool to for every chef to own. The one pictures is one of the best… KitchenAid Pro. I have two, and this particular one has been hanging about my test kitchen for about a dozen or so years (time flies). I have never had a problem with any KitchenAid mixer that I have purchase, and have been quite a few. They have many diverse models, and colors to choose from. If you are in the market for one, KitchenAid would be my top endorsement.
- Chef’s Note: Here is how it should look… the sides of the bowl are clean, and it is climbing up the dough hook. If the dough is too sticky, then add more flour, about a teaspoon or two at a time, if it is too dry, add a bit of warm water, a teaspoon or two at a time. The process is fairly straight forward, but it is experience that will eventually be your best teacher.