Pain Brié French bread

跟着下廚房做的麪包，但發現配料用的太不太對勁兒。不符合長時間儲存的條件。
This dough must be started the night before and the sponge allowed to proof overnight.

用料  

Pain Brié French bread的做法  

1. Dissolve the yeast in one cup of lukewarm water in a large bowl.
   After a minute or two, add one cup of flour and mix.

2. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
   Cover the bowl with a towel and let the dough rise overnite at room temperature.

3. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.

4. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
   Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.

5. Now, take the dough on your board and pound it heavily with a rolling to flatten it.
   Fold the dough and pound it again until flat.
   Repeat this process 7 or 8 more times.

6. Now let the dough (and the cook) rest for ten minutes.

7. Form the dough into a ball, place on a board or counter and cover with plastic wrap.
   Let the dough rise for two and a half hours at room temperature.

8. Pre-heat the oven to 425 degrees.

9. With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf.
   

10. Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.

小貼士

Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.