Bread recipe: Basic white dough

Basic white dough

by (Marc-André Cyr, Chef Boulanger)

Here is the updated recipe from chef baker Marc-André Cyr (we thank you very much!). A "white paste" recipe that is equally suitable for round bread, baguette, pizza dough or foccacia. What varies is the way of working it. 1, 2, 3 ... go!

Ingredients:

• 500 g all-purpose, unbleached untreated, organic and Quebec flour
• 10 g (approx. 1 teaspoon) table salt
• 3 g (3/4 teaspoon) instant dry yeast (Fleischmann's type)
• ± 350 g water (at room temperature)

Preparation:

1- Mix the dry ingredients well.

2- Add the water. Mix until well moistened (the flour should be completely incorporated). Blend for about 3 to 4 minutes. Cover the bowl. Let stand, covered (with a cloth) for 15 minutes.

3- Make a flap (1st flap), that is to say stretch and fold the dough on itself as if to form a bundle. Let stand, covered (with a cloth) for 20 minutes. 

4- Repeat the previous step (2nd flap). Let stand, covered (with a cloth) for 30 minutes.

5- Make a last flap (3rd flap). Let stand covered. The dough will double in volume. ± 90 minutes.

6- Form a ball with the dough without tightening it too much. Place the zipper down. Let stand directly on the counter or on a board for about 30 minutes. Cover the dough with a slightly damp cloth or plastic wrap.

7- Shape the dough into a ball. Place the zipper up in a banner or a cul-de-poule previously lined with a linen cloth. Let stand for 30 to 45 minutes.

8- Meanwhile, place an enameled cast iron casserole dish and its lid in the oven. Heat at 500F for at least 30 minutes.

9- When the dough has rested, carefully remove the casserole from the oven. Gently invert the loaf into the casserole dish. Give a blow with the blade. Put on the cover. Bake for 15 minutes.

10 -Carefully remove the lid and cook for an additional 15-17 minutes or until the loaf turns a dark golden color.

11- Remove from the oven. Take the bread out of the casserole dish and let cool on a wire rack.

Hazelnut grape variant: add on the 3rd flap:

150 g raisins
150 g toasted hazelnuts

Cheese variant: add on the 3rd flap:

300 g grated cheese
smoked paprika to taste

 
Marc-André Cyr (Chef Boulanger)