Pain Pepin

Jacques Pepin's One Pan Bread really caught my interest a while back. Well, probably everybody's interest. But there were so many comments online about failures, it stopped me from trying it until recently, mainly because I saw a beautiful loaf of it on Pinterest, decorated with herbs and tomatoes. (Once you see that, the other loaves look boring!)
The trick to the "one pan" is the kind of pan you use. It won't work without the perfect pan. I was pretty sure I had one so decided to give it a try, preparing myself not to be surprised if it stuck to the pan when finished. (Mine is a Calphalon, 4 1/2 quart, 8 inches diameter, with a lid. Like THIS.)

As you can see, it worked perfectly! I took a photo of the pan just after baking so you can see how the bread drew away from the sides. (Bottom of post)  Also at the bottom of the post is the video of Pepin making the bread.
I did make some changes to the original recipe: I added sauteed and cooled garlic, onion and thyme to the dough before the first rising. After taking the dough out of the fridge the next morning to bake, I decorated the top with parsley, mint, chives, tomatoes and thyme.
Do try it.

Jacques Pepin's One Pan Bread

You need a non-stick pot and  an overnight rising in the fridge.

Ingredients:
2 1/4 cups lukewarm water
2 teaspoons salt
2 teaspoons yeast (If you've watched the video, Pepin is very vague about amount of yeast.)
4 cups flour


Method:
In a non-stick pot combine all ingredients with a wooden spoon. (If you are adding onions or herbs, do it now.)
Place lid or cover on pot and proof at room temperature for 60 to 90 minutes.

Deflate the dough, replace lid and place pot in the refrigerator overnight; 10 to 14 hours or so.

When ready to bake, remove lid and place pot in (preheated) 400º(F) oven ~ bake for about 40 minutes until deep golden brown. . 

Makes great toast, great sandwiches and you can add herbs, minced onion, roasted garlic, etc. to the dough.  THIS website is where I got the idea to decorate the top; she also added tabbouleh to hers. Check out her recipe.

Here's a photo of the pan I made the bread in...you can see it has pulled away from the sides.