Reinhart’s Bread Recipe

Directions

1. Day One: If using an electric mixer, use the paddle attachment. Place all the ingredients except the olive oil in the bowl and mix on low speed for 2 minutes. The dough will be sticky but fairly smooth (if it seems stiff, drizzle in some additional water, a teaspoon at a time until it becomes sticky). With the machine off, pour the oil over the dough, scrape down the sides of the bowl with a plastic bowl scraper (dip the scraper in water to keep the dough from sticking to it), and then mix on low speed for another 15 seconds. Let the dough rest in the mixer for 5 minutes (you will not need to cover it). Mix again, on medium speed for 30 seconds to a minute. The dough will be smoother and stronger, but it will still be sticky. If it is too wet, that is, if feels like a batter and does not have enough structure to hold together, add some additional flour. Even though sticky, the dough should be able to pass the windowpane test when stretched gently with wet hands
2. If mixing by hand, follow the same process as above, using a large mixing spoon to replicate the paddle. Keep a bowl of water handy and dip the spoon in the water from time to time to keep the dough from sticking. Use a plastic bowl scraper, also dipped in water, to continually scrape down the bowl. You can also use your hands to mix the dough, also dipping them in water to prevent sticking. Adjust the water or flour, as needed. After 2 or 3 minutes of mixing, add the olive oil and mix for another 15 seconds, long enough only to coat the dough. Let the dough rest in the bowl for 5 minutes, uncovered, and then mix again for 1 minute. The dough will be smoother and stronger, but it will still be sticky. If it is too wet, that is, if feels like a batter and does not have enough structure to hold together, add some additional flour.
3. 2. For focaccia, prepare a sheet pan, lining it with parchment and oiling it with 1 tablespoon of olive. Transfer the dough to the center of the oiled pan, rub olive oil over the top of the dough. Press the dough flat with your hand (it will only cover about half the pan), cover the pan with plastic wrap or place it in a plastic bag, and immediately refrigerate it for an overnight cold fermentation (it will be useable for up to three days). See instructions below for how to press out a focaccia or schiacciata. (Note: For ciabatta, or pain rustique, or pain a l’ancienne mini baguettes, lightly oil a bowl with olive or vegetable oil (or pan spray), form the dough into a ball, and place the dough in the bowl (the bowl should be large enough to accommodate the dough when it rises to nearly double its size). Cover the bowl with plastic wrap or place it in a plastic bag and refrigerate it immediately for an overnight, cold fermentation. The next day you can make ciabatta or mini-baguettes.)