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How to Make Pain Ordinaire
How to Make Pain Ordinaire
For 2 loaves, scaled at about 1 1/2 lbs. Learned at the Green Gulch Zen Garden near Muir Beach.
Put water in a bowl, add yeast and whisk.
Gradually add flour until it becomes difficult to whisk (thin batter).
Change to spatula and beat 300 times, turning the bowl.
Add salt! Continue adding flour, but fold rather than beat it in, until it becomes difficult (thick batter).
Change to card-type spatula and continue folding in flour until the dough is a "shaggy mass" and is coming away from the sides of the bowl. Taste the dough for salt!
Not tasting for salt. Tasting to make sure there IS salt!
Fold, push, turn! Knead for 10 minutes, adding flour in small amounts, until dough is smooth, shiny, and tacky-feeling.
Oil mixing bowl and put dough in, smooth side down, then flip over and cover.
1st Rise = 1-2 hours "Punch down" 2nd rise = 3/4 -1 1/4 hours Round and rest = 1/4 - 1/2 hour Form into loaves Proof = 1/2 - 1 hour Bake = 30-40 minutes @ 450 degrees Total time = 4-5 hours
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30 Ounces Flour
20 Ounces Water
⅓ Ounces Yeast
⅔ Ounces Salt
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