It’s been almost two months since I last posted. Sorry it took me so long to come back online but life kind of intervened… Anyway here we are in our summer river retreat enjoying family, friends and retirement. Hard to believe we finally have time on our hands. What a treat!
I have been baking up a storm, mostly Gérard’s rustic batards which have become a staple in our house since it is such a tasty bread and such a reliable recipe and if I make a double batch, there is enough for us, for the freezer and for the neighbors too, which is always nice. Although the other day, I overlooked the fact that it was searingly hot out and I let the dough overproof. That’s how I discovered that, when overproofed, Gérard’s dough makes deliciously flavorful and crusty flatbreads (not pretty to look at though).
- In a small bowl, whisk together the flour, yeast and sugar. Then whisk in the salt, add the mashed potato and olive oil and mix with a wooden spoon or rubber scraper until just incorporated in clumpy bits
- Add the water and egg and stir in until blended
- Using an oiled spatula or dough scraper, scrape the dough onto a counter and knead it lightly for about 15 seconds, just to form a smooth dough with a little elasticity
- Pour 4.5 g of oil into a bowl and place the dough in the bowl. Turn it over to coat all sides. Cover tightly and allow to sit at room temperature for 30 minutes or until slightly puffy
- Set the dough, still in the container, in the refrigerator for up to 24 hours (if planning to use it right away, double the fermentation time to one hour and skip the fridge part)
- When ready to bake, lift the dough out of the bowl and place it on a baking sheet covered with parchment paper (Beranbaum uses an oiled pizza pan)
- Press down on the dough to deflate it gently and shape it into a smooth round by tucking under the edges. Allow it to sit for 15 minutes, covered
- Place a baking stone on an oven shelf at the lowest level and preheat the oven to 475º F/246º C one hour before baking
- Using your fingertips, press the ball of dough out into a 10-inch circle, sprinkle with some olive oil from the bowl, cover with plastic wrap and allow to sit for 30 to 40 minutes, until the dough becomes light and slightly puffy with air
- Garnish with the desired toppings and set directly on the hot stone
- Bake for 10 minutes, check for color (turn 180º if your oven has heat spots as mine does) and bake for another 5 to 10 minutes until nicely colored
- Eat while still warm.