French Style Country Bread Made with Old Dough Fermentation
" This lean bread is made with no fat and no sugar, and it has become our all-time favorite for loaf bread and crusty rolls. This dough starts with an "old dough," which gives it wonderful flavor and a great texture. The first fermentation can be prepared as little as 4 hours before beginning, or it can be made a day or two in advance and kept in the refrigerator. To make the bread in one day, start the first dough (old dough) early in the morning; it needs 4 hours of fermentation time. Then, add the remaining ingredients and knead for about 10 minutes, until smooth and elastic. The old dough makes for a more flavorful bread with excellent texture. I use my stand mixer for the bread, but it can be done by hand as well...."
INGREDIENTS
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First Fermentation "Old Dough"
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4 1/2 cups bread flour, 20 ounces
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2 teaspoons instant yeast
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1 1/2 cups plus 2 tablespoons water, room temperature (70 ° F to 75° F), 13 ounces
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2 teaspoons salt
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1 tablespoon flour
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Dough
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1 1/2 cups plus 2 tablespoons water, room temperature (70 ° F to 75° F), 13 ounces
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4 1/2 cups bread flour, 20 ounces, plus more, as needed, for kneading
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2 teaspoons instant yeast
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2 teaspoons salt
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