Chef Pepin Bread Recipes

Jacques Pepin's Flatbread Recipe Food.com

WebMar 24, 2017 · Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in …

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1. Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
2. Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
3. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
4. Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.

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Gros Pain (Big Bread) Jacques Pepin's French Country Loaf Recipe

WebNov 9, 2013 · Step 1. Put the flour, salt, yeast and water in the bowl of a stand mixer with a dough hook and beat, on medium speed, for 2-3 minutes until a smooth, elastic dough …

1. Put the flour, salt, yeast and water in the bowl of a stand mixer with a dough hook and beat, on medium speed, for 2-3 minutes until a smooth, elastic dough forms(the dough will be very soft, slightly sticky).
2. Transfer the dough to a large bowl and cover with plastic wrap-let rise until doubled and bubbly-about 3 hours.
3. Break down the dough by bringing the outer edges to the center-pressing down to release the air inside-gently knead in 2 Tb of additional flour until the flour is fully incorporated-grease a bowl and place the dough into the bowl, cover with plastic wrap and let it rise for 2 hours more, or until doubled.
4. Preheat an oven to 425F.

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