Pain Bagnat De La Turbie

* Exported from MasterCook *

Pain Bagnat De La Turbie

Recipe By : Cooking Live Show #CL8926
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
olive oil rolls
sponge:
2 cups tepid tap water
1 envelope active dry yeast
4 cups unbleached -- all-purpose flour
dough:
1 1/4 cups unbleached -- all-purpose flour
-- , (up to 1)
2 tablespoons olive oil
1 tablespoon salt
cornmeal for the pan
filling:
extra virgin olive oil
salt
8 flat anchovy fillets -- chopped
3 large ripe tomatoes -- sliced
1 large sweet onion -- sliced
1 large green pepper -- seeded and sliced
1/2 cup pitted nicoise olives
chopped basil -- optional

For the sponge, combine ingredients in the bowl of an electric mixer
fitted with the paddle. Mix on low to medium speed for 5 minutes,
until the dough is smooth and elastic. To mix in the food processor,
combine ingredients and pulse repeatedly until smooth. Let rest 5
minutes, then run continuously for 30 seconds.

Scrape the sponge into a bowl and cover tightly with plastic wrap.
Allow to rise at room temperature until double. Deflate sponge and
refrigerate at least 8 hours or overnight.

For dough, add flour, oil and salt to sponge and stir in with a rubber
spatula. Return to mixer and mix with dough hook about 5 minutes on
low speed, until dough is smooth and elastic. To mix dough in
processor, place dough in work bowl fitted with metal blade. Pulse
until smooth, then allow to run continuously for 30 seconds. Allow to
rest 5 minutes, then repeat 30 second mixing.

Scrape dough to an oiled bowl and cover with plastic. Let dough rise
until double. Flour work surface and place dough on it. Deflate dough
by pressing hard with palms of hands; divide into 8 equal pieces.
Round each piece of dough by tucking the ends underneath and forming a
rough

half-sphere. Cover with a towel or plastic and allow to rest 5
minutes. Place rolls on cookie sheets dusted with cornmeal. Cover with
a towel or plastic and allow to rise until double.

About 30 minutes before baking, preheat oven to 500 degrees and set
racks in the middle and lowest levels. Set a pan on the lowest rack to
hold water to make steam during the initial part of the baking. Place
pans with rolls in oven, then pour 1 cup water into pan on lowest
rack. Add water again after 5 minutes of baking. Bake 30 minutes until
rolls are well colored and risen. Cool on a rack.

To make the pains bagnats, split rolls and generously oil cut
surfaces. Add ingredients in order to bottom sides of rolls. Replace
tops and press. Arrange rolls on a pan and place another pan on them.
Place a weight on the top pan and leave them an hour or so. Cut in
quarters to serve.

Yield: 8 pains bagnats




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