POILANE BREAD NYC RECIPES

Steps:

• In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes. Add the butter, and beat until well blended, about 2 minutes. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
• Lightly flour a work surface, and turn the dough out onto it. Divide the dough in half, and shape into 2 discs. Wrap in plastic, and refrigerate for 30 minutes. (The dough can be frozen for up to 3 months; thaw for at least 3 hours at room temperature before rolling.)
• Line two baking sheets with parchment paper.
• Lightly flour a work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough out 1/4-inch thick, reflouring the surface and pin as needed. Cut out 2-inch rounds, and place 1/2 inch apart on the baking sheets. Gather the scraps, reroll and cut out more cookies. Refrigerate the cookies on the baking sheets for 30 minutes before baking. (Alternatively, you can stack the cut-out rounds between sheets of parchment or wax paper, cover and refrigerate; place on baking sheets when you’re ready to bake the cookies.)
• Position racks in the upper and lower thirds of the oven, and heat to 350 degrees. Bake the cookies until the centers are set and the edges are very lightly browned, 17 to 19 minutes. Rotate the pans from top to bottom and front to back halfway through the baking time. Immediately transfer the cookies to a wire rack, and let cool completely. Store the cookies in an airtight container for up to 1 week.

Steps:

• On the evening of day 1 mix all the ingredients together with a dough whisk or a large spoon. If your sourdough is thick, dilute it in the water first, then add to the flour. Place it in a bowl (it won’t rise much), cover with cling film and leave at room temperature for 12 hours.
• On the morning of the next day add the water to your starter and mix well. Add the rye and spelt flours, the salt and almost all of the white flour and mix in - it will now have to be kneaded by hand or in the standing mixer with a dough hook.
• When the dough has formed a ball, the standing mixer won’t do – dust the work surface lightly with extra flour and knead by hand for about 10 minutes. It should still be slightly sticky to the touch but look smooth and elastic. Oil a large (it will roughly double in volume) bowl lightly, place the dough in and turn it around to coat with oil. Cover the bowl with cling film and place in the fridge for 24 hours.
• After that time (on the morning of day 3) remove the dough from the fridge first thing as it will take about 5 hours to warm up and start rising.
• Turn it out onto the work surface and shape into a ball, tighten the dough surface by dragging the ball on the worktop towards you with your palms cupped underneath it.
• Generously flour a large banneton or a proving basket and place the dough in it seam side up. Dust the top with more flour, cover with a clean tea towel and leave in a warmish place for 4 ½ - 5 hours, until risen by about a half.
• Preheat the oven to 240C/475F/gas 8 with a baking cloche or stone, or a large cast iron casserole inside. When the dough has proved, remove the dish or stone from the oven, carefully turn the loaf into the dish, score the top with a lame or a serrated knife, place the lid on and return to the oven. If you bake on a stone, spray the oven with water when the bread’s gone in.
• Bake for 25 minutes, then take the lid off and bake it for further 20 minutes – the internal temperature, when ready, will be 100C/200F. Cool on a wire rack.