until butter is broken into flour, then with the processor going, pour in 1¼ cups of yeast-milk; continue pouring by driblets, watching carefully, until dough balls up on top of steel blade. Process, with dough riding on blade, for 15 seconds—this constitutes the preliminary kneading. Turn the dough out onto your work surface and proceed to Step 4, below.
NOTE : If you happen to add too much liquid and the machine clogs, sprinkle in more flour and the machine will often start up again. If not, remove dough and continue by hand.
4) Then let the dough rest 2 to 3 minutes. Knead again briefly with the heel of your hand until dough begins to clean the butter off the kneading surface and off your hand. It is now sufficiently kneaded, although it will remain quite soft and somewhat sticky.
5) First rising—pointage premier temps—3 to 4 hours at around 70 degrees
The clean 4- to 5-quart mixing bowl
A large plastic bag that bowl will fit into, or a large sheet of plastic
A bath towel
You will have about 3 cups of unrisen dough, and it is to rise 3½ times in volume or to 10½ cups. Fill the bowl with 10½ cups of tepid water and make a mark on the outside to guide you; pour out the water, dry the bowl, and place the dough in it. Slip bowl into plastic bag or top with plastic and cover with the towel. Set on a wooden or plastic surface or on a folded towel or pillow and place at a temperature of 68 to 72 degrees.
Dough should take a minimum of 3 hours to rise for the yeast to do its best work. When dough has risen to the 10½-cup mark, or to 3½ times its original volume, it will feel light and springy when pressed, and is ready for its second rise.
(*) DELAYED ACTION : See chart .
6) Deflating and second rising—rupture; pointage deuxième temps—1½ to 2 hours at around 70 degrees
The dough is now to be thoroughly deflated and folded to expel accumulated gas, and to redistribute the yeast into an even finer network of gluten that will result in a close-grained texture when the bread is baked.
With a rubber spatula or the slightly cupped fingers of one hand, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping the bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
With the lightly floured palms of your hands, pat and push the dough out onto a roughly shaped rectangle 10 to 12 inches long .
With the help of a scraper or spatula, fold the right side over toward the center, then fold the left side over to cover it, as though folding a business letter . Pat the dough out again into a rectangle, fold again in three, and put the dough back in the bowl. Cover with plastic and towel and let rise a second time, to not quite triple in volume, or to slightly below the 10½-cup mark on the bowl.
(*) DELAYED ACTION : See chart .
If you want to freeze the dough, however, you can do it after the next step.
6) Molding and final rising—la mise en forme; l’apprêt—40 to 60 minutes at 75 to 80 degrees
White vegetable shortening
An 8-cup rectangular breadpan with vertical or only slightly outward-slanting sides (for example, 9½ by 5½ inches, 2¾ inches deep), or a round pan, or two 4-cup pans
Remember to preheat oven to 435 degrees in time for next step. Grease inside of bread pan (if pan is new, grease heavily then roll flour around inside and knock out excess). With a rubber spatula or the slightly cupped fingers of one hand, loosen dough from bowl and turn out onto a lightly floured surface. If you are making 2 loaves, cut dough cleanly in half with one chop of a long knife. Lift one end of dough and flip it over on to its opposite end. To relax the gluten and make dough easier to form, let rest 7 to 8 minutes covered with plastic.
Following are illustrated directions for forming rectangular loaves. For cylindrical and circular forms, use the French bread system .
With the lightly floured palms of your hands, pat and push the dough
NOTE : If you happen to add too much liquid and the machine clogs, sprinkle in more flour and the machine will often start up again. If not, remove dough and continue by hand.
4) Then let the dough rest 2 to 3 minutes. Knead again briefly with the heel of your hand until dough begins to clean the butter off the kneading surface and off your hand. It is now sufficiently kneaded, although it will remain quite soft and somewhat sticky.
5) First rising—pointage premier temps—3 to 4 hours at around 70 degrees
The clean 4- to 5-quart mixing bowl
A large plastic bag that bowl will fit into, or a large sheet of plastic
A bath towel
You will have about 3 cups of unrisen dough, and it is to rise 3½ times in volume or to 10½ cups. Fill the bowl with 10½ cups of tepid water and make a mark on the outside to guide you; pour out the water, dry the bowl, and place the dough in it. Slip bowl into plastic bag or top with plastic and cover with the towel. Set on a wooden or plastic surface or on a folded towel or pillow and place at a temperature of 68 to 72 degrees.
Dough should take a minimum of 3 hours to rise for the yeast to do its best work. When dough has risen to the 10½-cup mark, or to 3½ times its original volume, it will feel light and springy when pressed, and is ready for its second rise.
(*) DELAYED ACTION : See chart .
6) Deflating and second rising—rupture; pointage deuxième temps—1½ to 2 hours at around 70 degrees
The dough is now to be thoroughly deflated and folded to expel accumulated gas, and to redistribute the yeast into an even finer network of gluten that will result in a close-grained texture when the bread is baked.
With a rubber spatula or the slightly cupped fingers of one hand, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping the bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
With the lightly floured palms of your hands, pat and push the dough out onto a roughly shaped rectangle 10 to 12 inches long .
With the help of a scraper or spatula, fold the right side over toward the center, then fold the left side over to cover it, as though folding a business letter . Pat the dough out again into a rectangle, fold again in three, and put the dough back in the bowl. Cover with plastic and towel and let rise a second time, to not quite triple in volume, or to slightly below the 10½-cup mark on the bowl.
(*) DELAYED ACTION : See chart .
If you want to freeze the dough, however, you can do it after the next step.
6) Molding and final rising—la mise en forme; l’apprêt—40 to 60 minutes at 75 to 80 degrees
White vegetable shortening
An 8-cup rectangular breadpan with vertical or only slightly outward-slanting sides (for example, 9½ by 5½ inches, 2¾ inches deep), or a round pan, or two 4-cup pans
Remember to preheat oven to 435 degrees in time for next step. Grease inside of bread pan (if pan is new, grease heavily then roll flour around inside and knock out excess). With a rubber spatula or the slightly cupped fingers of one hand, loosen dough from bowl and turn out onto a lightly floured surface. If you are making 2 loaves, cut dough cleanly in half with one chop of a long knife. Lift one end of dough and flip it over on to its opposite end. To relax the gluten and make dough easier to form, let rest 7 to 8 minutes covered with plastic.
Following are illustrated directions for forming rectangular loaves. For cylindrical and circular forms, use the French bread system .
With the lightly floured palms of your hands, pat and push the dough
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