Beneath night's dark blanket
a white candle is lit.
A warm Advent gift,
the flame of human spirit.
With this 2nd light of advent
We give thanks to the plants.
To the flowers and trees,
to the vegetables and grass.
and life force they provide,
their nourishment and oxygen
Enfolds our lives.
Gracing the land,
The strength of their roots
Above which we stand.
Pan au Lait ingredients:
Pâte Fermentée (starter):
½ tsp. (2.5 mL) traditional dry yeast
1/3 cup (80 mL) lukewarm water, 75° to 95°F (24° to 35°C)
4¼ oz. (120 g) unbleached hard white flour
Pain au Lait:
2/3 cup (160 mL) lukewarm water, 75° to 95°F (24° to 35°C)
25 oz. (710 g) unbleached hard white flour
8½ oz. (240 g) semolina flour
3 oz. (90 g) sugar
¾ cup (180 mL) unsalted butter, at room temperature
1¼ cups (300 mL) homogenized milk, at room temperature
2 extra large eggs
4 tsp. (20 mL) traditional dry yeast
1 recipe Pâte Fermentée, fermented 4 to 6 hours
4 tsp. (20 mL) salt
canola oil to lightly coat mixing bowl and pans
1 egg white for glazing
cornmeal (for baking boules)
Instructions
For the Pâte Fermentée:
Carefully measure all the ingredients. In a small bowl, dissolve the yeast in 1 Tbsp. (15 mL) of the water. The yeast should take on a creamy-looking consistency within a few minutes. (If it has not, discard it and buy new yeast.) Add the remaining warm water and stir. Place the flour in the standing mixer bowl with the dough hook attachment. Add the water and yeast mixture and mix on slow (#2 speed) for 2 minutes until the flour is incorporated and the mixture has the look of playdough or silly putty.
Transfer the pâte fermentée to a lightly oiled, medium-sized bowl. Cover with plastic wrap and leave to ferment at room temperature for 4 to 6 hours. It should look puffy and have a few air bubbles when it is done.
When the pâte fermentée is complete, it can be used immediately or refrigerated for a few hours. Bring to room temperature before continuing the recipe.
For the Pain au Lait:
Pour 1/3 cup plus 3 Tbsp. (125 mL) of the water into the standing mixer bowl. Add the white flour and semolina flour, the sugar, butter, milk, and eggs. Hold back ¼ to S of the flour mixture if your bowl is not large enough. Attach the dough hook and mix on slow (#2 speed) for 3 minutes. Drape a kitchen towel or plastic wrap over the bowl and let the dough rest for 15 minutes. This process is called autolyse. It allows the dough to absorb water and the gluten to develop. Don't be concerned if the dough clings to the dough hook.
Pour the remaining 1/8 cup plus 1 tsp. (35 mL) of lukewarm water into a small bowl and stir in the yeast until dissolved. Add the pâte fermentée and the dissolved yeast to the dough and mix on slow (#2 speed) for 1 minute. Add the salt and mix for 2 minutes on slow (#2 speed) and then on fast (#4 speed) for 3 minutes. If you have not added all the flour, remove the dough from the bowl and knead it in now. Use the push-pull method, allowing your palms to push the dough away from you along the surface. Pull it back over itself and continue the action for about 4 minutes. The dough, when ready, should feel slightly sticky when pressed with your palm.
Pat the dough into a ball and place in a large, lightly oiled bowl. Turn it over so that it is completely coated in oil. Cover with a kitchen towel or plastic wrap and allow to rise at room temperature for about 1½ to 2 hours. The dough should almost double. Leave it up to an extra hour if necessary.
To Make Loaves
Lightly oil 3 pans approximately 3¾ x 7½ x 2½ inches (9½ x 19 x 6½ cm) in sizeTeflon-coated if possible. Remove the dough from the bowl and place on a lightly floured surface. Cut the dough in 3 equal pieces, approximately 1½ lbs. (700 g) each. Shape each piece into a ball, cover with plastic wrap or a towel and let them rest for 15 minutes. Gently pat each piece of dough into a rectangle 8 inches (20 cm) long and of even thickness. Using your palms, roll one long side of the dough toward the other like a long jelly roll and pat into a shape that will fit your pan. Gently press the seams together. Put the dough into the pans, seam-side down. Again, drape with a kitchen towel or plastic wrap. Allow to rise at room temperature until approximately 1½ inches (4 cm) above the rim of the pan (about 2 to 3 hours). Press your finger into the dough. If it leaves a slight indentation, the bread is ready to be baked. If it springs back, cover it and check again in 15 minutes. As the dough is proofing, preheat the oven to 375°F (190°C), or 325°F (165°C) for a convection oven. Check the temperature with an oven thermometer.
Uncover the loaves. Brush the top of each loaf with lightly whisked, room temperature egg white. Open the oven door and generously spray the sides of the oven with hot water. Alternatively, place 5 or 6 ice cubes on the oven floor. Close the door. Wait 10 to 20 seconds and place the pans on a rack a third from the bottom of the oven. Bake for 30 to 40 minutes. Breads put in a convection oven may bake slightly faster.
The bread should be a golden brown and produce a hollow sound when you tap the bottom crust. To do this, carefully tip the bread out of the pan. It should just slip out. Tap the bottom crust with your fingertips. If it is fully baked, it will sound hollow. If not, return the bread to the pan and bake a further 5 minutes. Repeat until the bread is done.
Remove the loaves immediately from the oven and cool, well spaced, on a wire rack. Resist the temptation to cut into them immediately. They will taste much better about an hour or two later.
***Great gift ideas: Check out Mama4Earth's wonderful shop! The Magic Onions is offering a giveaway of Mama4Earths sweet pink mohair kitty!
Hop on over and check out Onion's ETSY shop as well! I'm loving her round felted mice and little seed pod babies-which I've just discovered have already sold! :( I'm so SAD. Should have been on top of it.
