Pain Ordinaire

Simple four ingredient White Bread from the Book “Bread” by Eric Treuille and Ursula Ferrigno.


2 tsp.Dried Yeast

12 OZ. Warm Water

31/2 cups Bread Flour

1 1/2 tsp. Salt

Sprinkle the Yeast into about 4 oz. of luke warm Water,Let it disolve for at least 5 minutes.Mix the Flour and Salt in a large bowl.

Make a well in the Flour…

Pour in the Yeasted Water…

Use a wooden spoon to draw enough Flour into the Water to make a soft paste.Cover with a Tea towel and allow thepaste to form what is called a “Sponge”

The Paste will have expanded and become smooth.This should take about 20 minutes.

Pour most of the remaining Water in and keep adding until you have a firm moist dough.I needed an additional 2 or 3 Tablespoons.

Turn the Dough out on a Floured surface…

Knead the Dough for about ten minutes until it is smooth and almost shiny.The tendency is to cut this step short…I advise against it This is the Soul of traditional Bread Making.Once you learn to do it it is almost hypnotic.

Form the Dough into a Ball and roll it around in an Oiled Bowl.Cover it with a tea Towel and let it rise for about 2 hours.

Punch it down,Cover it again and let it rest for at least 10 minutes…

Form it into a Loaf,Lay it on a Floured baking sheet,cover with the Tea Towel and let it proof for about 45 minutes…

Cut 5 diagonal slashes about 1/4 to 1/2 inch deep.You really need a VERY sharp blade or the crust will tear.

Bake it in a preheated 425 oven for 35 to 45 minutes, depending on your oven.Cool it on a rack and ENJOY!

At 51 I have NEVER been a fan of White Bread…Until today!


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