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069e55df 1471 440b 9ceb fc46354d1624  2016 09 06 20 15 56
Jim Kennedy
Jim Kennedy

Pain Ordinaire Careme - A Daily Loaf
From Bernard Clayton's "Breads of France"

2 pkgs. dry yeast
2 1/2 cups cool water
6 cups all-purpose flour
2 tsp salt
2 tsp water

Proof yeast in water for 5 minutes
Add 4 cups flour and water in mixer with paddle attachment, beat until batter pulls away from side of bowl
Dissolve salt in 2 tsp water, add to batter
Switch to dough hook
Add flour 1/4 cup at a time, continue until dough is smooth
Remove from bowl, knead for 5 minutes
Place dough in greased bowl for 2 hrs.
Fill time with adult beverage
Punch down, return to bowl for 1 1/2 hrs
Punch dough again, shape and place on baking sheet
Optional step: let rise for an hour
Bake at 450 until golden brown. (Provide steam by preheating cast iron pan in bottom of oven, pour in a cup of water 5 minutes before baking.)
Cool bread on rack