TENDER BREAD DOUGH – PATE A PAIN TENDR
This is a no-fail recipe that makes a tender, light loaf. I use it as a base for just about all my recipes that call for dough, such as the buns for PAN BAGNA (page xx) or the dough for Flammekeuche (page xx). It’s a winning recipe, and once you’ve made it you’ll put it in your “favorites” file.
TENDER BREAD DOUGH – PATE A PAIN TENDR
This is a no-fail recipe that makes a tender, light loaf. I use it as a base for just about all my recipes that call for dough, such as the buns for PAN BAGNA (page xx) or the dough for Flammekeuche (page xx). It’s a winning recipe, and once you’ve made it you’ll put it in your “favorites” file.
Servings Prep Time
1 pound dough 15minutes
Cook Time Passive Time
20-25minutes 2-3 hours
Servings Prep Time
1 pound dough 15minutes
Cook Time Passive Time
20-25minutes 2-3 hours
Ingredients
  • 1teaspoon active dry yeastI like SAF yeast
  • 2cups; 500ml very warm wateralmost hot
  • 3 to 5cups; 400-666g unbleached all-purpose flour
  • 2teaspoons fine sea salt
  • 3tablespoons;45g unsalted buttersoftened, or olive oil,
Instructions
  1. In a large mixing bowl or the bowl of an electric mixer fit with the paddle, whisk the yeast into the water along with ½ cup (70g) flour. Let the mixture sit just until it begins to bubble, then add the salt and stir. Gradually add 2 cups (265g) flour, then stir in the olive oil. Add enough remaining flour to make a dough that is firm but not at all dry. Knead the dough until it is smooth and satiny, about 5 to 6 minutes.
  2. Place the dough in a bowl, cover with a dampened tea towel, and let it rise at room temperature (68-80F; 20-27) until doubled in bulk, about 1 hour. ( At this point, the dough is ready to be shaped as you like, after punching it down).
  3. Punch down the dough and shape it into a round loaf, 5-inches (13cm) in diameter or an oblong loaf 9-inches (23cm) long and set it on a floured baking sheet to rise, or line a conventional loaf pan (9 x5x3; 23x13x7.5cm) cover and let rise again until almost doubled in bulk, about 20 minutes. If you are making buns for Pan Bagnat (page xx), then cut the dough into 6 equal-sized pieces and set them about 3-inches (7.5cm) apart on a flour-dusted or parchment-covered baking sheet. Pat the dough into rounds that measure about 5 inches (12.5cm) across. Let them rise until nearly doubled in bulk, about 20 minutes.
  4. Preheat the oven to 400F (200C).
  5. Prepare the egg wash if using: whisk together the egg and water until foamy.
  6. Paint the top of the formed bread dough or buns with the egg wash and bake. If you’re making one loaf, you’ll want to slash it several times with a very sharp knife, about ¼-inch deep (.63cm) deep, to allow the steam to escape during baking. Bake until the loaf is golden and sounds hollow, about 30 minutes. (For buns, bake until they are golden puffed, about 20 minutes).
  7. Turn the bread out onto a cooling rack and let it cool thoroughly before slicing.