Robuchon's bread preparation distils the French country loaf (pain de campagne) to its essentials: a long, cold fermentation that develops flavour without requiring complex equipment or technique. The cold retardation is the technique that makes Robuchon-style bread achievable at home — the refrigerator does the work of complex time and temperature management.
- **Poolish (pre-ferment):** A mixture of flour, water, and a very small amount of yeast (1g per 500g flour) fermented overnight at room temperature — the extended fermentation develops complex acids and aromatic compounds that a straight dough cannot achieve. - **The main dough:** The poolish added to additional flour, water, and salt — minimal kneading, a long autolyse (rest) to allow gluten development without mechanical work. - **Cold retardation:** The shaped dough placed in the refrigerator for 8–18 hours — the cold slows fermentation without stopping it. The slow fermentation develops depth impossible in a short room-temperature rise. - **The steam oven:** A covered Dutch oven or a professional deck oven with steam injection — the steam keeps the surface moist during the first phase of baking, allowing the maximum oven spring before the crust sets.
The Complete Robuchon