Show C8 —The Herald Journal Logan Utah Tuesday March 1 9 2002 ‘Amdleima broad’ PROVIDENCE RI (AP) — Master PetenReinhart learned about “pain a l'ancienne" at Philippe Boulangerie in 1996 when he went to Paris to study with some of France’s very best bakers Simply translated pain a l’ancienne means “ancient bread” Simply described it’s the best bread Reinhart has ever tasted the odd thing about pain a l’ancienne is that it isn't ancient “It really should be called ‘pain says Reinhart who is still trying to find out where this revolutionary bread originated and how it got its name “The pain a l’ancienne I had in Paris was the best baguette I’d ever had” baker recalls Reinhart an and cookbook author who has sampled countless loaves of bread in his life How to make this peerless French Mead is the heart and soul of Reinhart’s latest book “The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread” (Ten Speed Press $35) The secret to making pain a l’ancienne is not in the ingredients or in the hearth oven in which it is baked It’s in the recipe’s delayed fermentation technique caused by using ice cold water to mix it and then immediately refrigerating it In Gosselin’s technique the yeast is not added until the second day Reinhart explains In Reinhart’s version modified for home bakers the yeast is added during the first mix Despite all the intimidating science this is one of the doughs in Reinhart's book He included this particular recipe because he believes that home bakers are hungry for professional information His book includes these three tips for making pain a l'ancienne: It will take two days to make pain a l’ancienne so plan accordingly This dough is very sticky so it is best made in an electric mixer or processor r Use sharp scissors to score the bread instead of a knife or razor The wet dough is difficult to slit in the normal manner Try to get a long angle and make a long cut rather than short snips Mead-bak- er Gos-selin- ’s award-winni- easiest-to-ma- ke Recipes Cl Continued from Cucumber Dill Sauce 1 cup sour cream 12 cup mayonnaise 1 huge cucumber peeled and seeded coarsely chopped 2 tablespoons chopped ' onion 1 teaspoon sugar (about ' counter with a plastic dough scraper that has been dipped in cold water dipping your hands as well to keep the dough from sticking to you Avoid punching down the dough as you transfer it to e expel as little as possible of the in the that has built up dough gas during fermentation If the dough is very wet sprinkle more flour over the top as well as under it Dry your hands thoroughly and then dip them in flour Roll the dough gendy in the sprinkled flour to coat it thoroughly simultaneously stretching it into an oblong about 8 inches long and 6 inches wide If il ia too sticky to handle continue sprinkling flour over it Dip a metal pastry scraper into cool water to keep it from sticking to the dough and cut the dough in half width- wise with the pastry scraper by pressing it down through the dough until it seven it then dipping it again in the water and repeating this action until you have cut down the full length of die dough (Do not use this blade a a saw use it s a pincer pinching die dough cleanly with each cut) Let the dough relax for 3 minutes Prepare the oven for hearth baking making sure to have an empty steam pan in plac& (See sidebar) Preheat die oven to 500 F or 550 F if your oven goes this high Cover the back sheet pans with of two baking parchment and dust with semolina flour or cornmeal carbon-dioxid- 6 cups unbleached bread flour 2 14 teaspoons salt 1 34 teaspooqs instant yeast 2 14 cups plus 2 tablespoons water (or more as needed) ' Semolina flour or cornmeal for dusting Combine the flour salt yeast and water in the bowl of the electric mixer with the paddle attachment and mix for 2 minutes on low speed Switch to the dough hook and mix for 5 to 6 minutes on medium speed The dough should be sticky on the bottom of the bowl but it should release from the sides of the bowl If not sprin-kl- e in a small amount of flour until this occurs (or dribble in water if the dough seems too stiff ) Lightly oil a large bowl and immediately transfer the dough with a spatula or bowl scraper dipped in water into die bowl Mist the top of the dough with spray oil and cover the bowl with plastic wrap Immediately place the bowl in the refrigerator and chill overnight The next day check the dough to see if it has risen in the refrigerator It will probably be partially risen but not doubled in size Leave the bowl of dough out at room temperature for about 2 to 3 hours (or longer if necessary) to allow the dough to wake up lose its chill and continue fermenting' 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill 12 teaspoon salt 14 teaspoon white pepper Place all ingredients in a blender or food processor and process until smooth about 30 seconds Taste for seasoning Refrigerated until ready to use Makes about sauce Warmed Goat Cheese Appetizer 12 cups fresh rosemary or thyme sprigs crackers or crostini Place the goat cheese log in a decorative baiting dish Place the tomatoes garlic red peppers olives and pine nuts on and around die cheese Bake uncovered for 10 minutes in a oven Garnish with rosemary or thyme sprigs Serve warm with crackers or crostini Serves 8 Note: This may be made ahead and refrigerated fora day If it is refrigerated warm it longer For variations on this dish use Brie :6r 'feta cheese instead of goat cheese use almonds cashews or macadamia nuts instead of ounce log goat cheese 1 1 -- (chevre or montrachet) 14 cup julienne cut - 1 12 cup) Gently transfer die dough to die floured ice-co- ld ng : sun-dri- ed tomatoes in olive oil or reconstituted in warm water 1 tablespoon minced garlic 1 cup roasted red peppers cut into strips 14 cup pitted kalamata sun-dri- olives 14 cup toasted pine nuts of Hard of The Hearing (SHHH) meets at 7 tonight at OPTIONS for Inde- pendence 1095 N Main Logan Rep Loraine Pace will speak For more information call Fred Von Niederhausem 8 at or Katherine Self-He- lp 752-316- DeSpaih at 753-53- 53 Of League ' Writers The League of Utah Writ- ers will meet at 7 pm Wednesday in the archives room of the Logan Library Nadene Mattson will discuss fiction writing and guests are welcome For further information contact Sammie Justesen 8 at the Terrace Oh Sound Money (public radio personal finance Investment SDeSkef £ Wtihnger CEO of Whitthnger Capital Manage-ment !nc will speak on Investing in Turbulent Times" 1:30 to 2:30 pm Fri- day inUSU Taggart Student Center Walnut Room Park in call-i- 1 n program) Whittlinger delivers a Weekly primer segment called “Your Money ' :AP photo Master baker Peter Reinhart Is shown with some of Ns arflaanal bread at Johnson & Wales University Providence RI pine nuts i Letqpn Almond Tut or Using (me homemade pie crust dough tart press dough into a pan with removable bottom Cut away excess dough Set aside store-boug- ht 10-inc- - h Filling: 3 large eggs ee - Simpson program by Marilyn Thomas Regrets only 732-2937 v ed 375-degr- Happenings' SHHH meeting ®(? When die dough has doubled from its original prerefrigerated size liberally sprinkle the counter with bread flour Pain a I’andenne mod-erne- ”’ hoartt worn® 34 cup sugar 8 tablespoons fresh lemon juice 1 tablespoon grated lemon zest 5 tablespoons butter melted 12 teaspoon vanilla extract 1 cup ground almonds powdered sugar In a medium bowl beat the eggs and sugar until frothy d and Beat m lemon juice and lemon zest ' Gradually pour in the melted butter vanilla extract and ground almonds Beat until well combined and pour into prepared tart shell Bake in preheated 350 degree oven for 30 "mmum or until filling is set Allow die tart to cool to room temperature before removing outer ring of tart pan Sprinkle with powdered sugar and cut into wedges Saves 8 to 10 lemon-colore- Manager" focusing on investment questions from “orphan IRAs" to socially responsible investments She holds ah MBA from Vander- bilt University For more information go to http:wwwgoundmoneyOrga boutericawhittlingerhtm 752-928- Clio Club Clio Club will meet at 1 pm Wednesday at the Cot? tage Hostess will be Carol Utak Stm Theatre and the Marie Eccles Caine Foundation proudly present the third annual 2450 North Main '5 w £IOft2SSrtbi2£0 The Tima Machine ro-- u axsHS'Mfaia Count Of Mania Cristo 40 £15 Dragonfly i em Dm Glen Smith Spectrum Utah State University 4X£00XSrfft&fi210 - ui Friday April 5 2002 7:30 pm i ro--u wwW l niP fiWfl dOflOMW 5tl515StSn215 Sat 12 Noon iw Showing of ICE AGE ' On sale now at Utah State University outlets Charge by phone MlhHipOkMrtMi CINEMAV3 v 60 Wm 100 North Showtime 430 700 30SaSun£10 40 Days and 40 Nigels a fcao Return lb Neveriand 430 70S Sot a Sun 210 Beautiful Mind re A 435 710 45 Soil Sun 200 :U ): f I"- 3 at 88878-283-1 (FA224 Chase Fhe Arts CfenteO af v'Tickets are just )5 at thedoorf Arrive indy for best seating! 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