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PaneTeresa Bread
The French shaped Pane Teresa Loaf
This recipe uses only bread flour, no all purpose flour is used.
First make a motherdough by making up the basic white dough.(no salt or oil though)
Here is the basic recipe for making two pounds of dough, it was made in the afternoon at 2:00pm :
- 1 cup vigorous sourdough starter
- 1 cup warm water
- Approx 3 cups bread flour
Process this bread as usual for about 3 minutes in your dough machine or mix by hand.
Put the motherdough into the refrigerator right away in a large covered bowl.
Then let the motherdough refrigerate overnight.
Next day, in the evening at 7 pm:
In dough mixer add:
- 3 cups cold water
- 2 Tablespoons oil
- 2 pounds of the cold motherdough (pull it apart in chunks while adding to your mixer)
- About 7 cups bread flour
- 1 Tablespoon non iodized salt (add this later)
I processed this dough for about 5 minutes(the dough is very wet ).
Then I refrigerated the dough right away in a large covered bowl overnight.
( I use a tupperware cake cover turned upside down)
Next morning at 7:30 in the morning, take out dough and let warm up for about 2 hours.
Stir in salt (the dough is goopy, I stirred in by hand).
Let dough rest for 15 minutes.
Shape loaves. This made 1 two pound loaf which I shaped as a french loaf,
and two other loaves, which were about 1lb 12 oz each, which I shaped as round boules.
(Alternately divide into three pieces and shape all as french loaves or baguettes).
Place in proofing pans, bowls or baskets, lined with proofing cloths which are sprinkled
with flour or Semolina flour.
Let loaves proof another two hours. It is now about 11:45.
The first loaf was slashed and went in for the first five minutes at 500F degrees preheated oven. Spray water 3 - 4 times during the first 5 minutes. I turned down the oven to 425 for about 25 minutes more turning the loaf halfway.
You may want to put your last loaf in the fridge when you are baking the first loaf in case it overproofs.
Then take it out when the second loaf is baking. It was cool today so I got away without having to do that.
However it was quite some time before the last loaf went in. Be warned that my dough was very flat when it went into the hot oven. I think it is really important to have a HOT oven for the oven spring. Also make sure to dust the bottom of your loaf well before you turn it out on the peel or into the oven. It is flat without much shape and so is hard to move off of the peel.
The oven spring happens after its been in about 10 - 15 minutes or so. I kept a small metal bowl of hot water in the oven to make sure the dough didn't dry out after the first 5 minutes of spraying. Make sure you keep the oven door shut during the time when the bread is doing its spring. It does take time and it is stressful to put flat dough in the oven but the bread is worth it!
The boule shaped loaf This bread was named in the "Name that Bread" contest by the Northwest Sourdough yahoo group.
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