I am intrigued by what I see. This time it is a photo of Pain de Beaucaire. You can almost taste the bread. I found this on the blog of Wild Yeast and on the site of Breadcetera. The use of slurry and placing the dough seam side up, did the rest.
Have a look at the blog of Wild Yeast Susan. She gives good tips to keep in mind. Also you find the amount for 3 loaves.
As usual I start the first time with a smaller amount. Till I have experienced it for myself. The other reason is that I love to bake bread and there are just two people, Peter and me, to enjoy the breads. Unless I give away the breads, which I also like to do. The more bread there is in the freezer, the longer I need to wait to bake bread.
But, using the smaller amount has a down side to it. The original recipe of Wild Yeast Susan gives 3 pieces of rectangular dough. I ended up with 2 pieces of smaller rectangular dough. The result is
Pain de Beaucaire
This is what I used:
• 44 g flour
• 5 g rye flour
• 49 g water
• 10 g mature 100%-hydration sourdough starter
Final Dough Ingredients:
• 251 g flour
• 134 g water
• 6 g salt
• all of the levain
• 6.6 g flour
• 33.3 g water
• coarse wheat bran
This is what I did:
Mix levain ingredients and ferment for 12 hours.
In a stand mixer with dough hook, combine all of the final dough ingredients in low speed. Adjust the water as needed to achieve a stiff dough consistency. Continue mixing in low speed to a medium level. This might take about 10 minutes.
Transfer the dough to a lightly floured container. Cover and ferment at room temperature for an hour and 15 minutes.
Turn the dough into a well-floured counter. Pat it into a rectangle. Fold the dough in thirds, letter-style, brushing off excess flour as you fold. I ended up with a 13 x 25- cm rectangle of folded dough.
Place the dough back into its floured container or onto a floured baking sheet, cover, and ferment for another hour and 15 minutes.
On a well-floured counter, pat or roll the dough into a rectangle.
Make slurry by whisking together 6.6 g of flour and 33.3 g of water. Brush the slurry generously over the surface of the dough.
Cut the dough in half.
Sprinkle one half evenly with a little bit of bran.
Flip the un-branned half of the dough over onto the bran-covered half to make a sandwich with the wet sides and the bran in the middle.
Cut the dough into two strips.
Place the loaves in a lightly-floured parchment. Cover and proof at room temperature for 2.5 hours.
Meanwhile, preheat the oven, with baking stone, to 246 C. You will also need steam during the initial phase of baking, so prepare for this now.
To bake, carefully turn the proofed loaves on their sides so the seam is facing up. Placing them on parchment paper helps get them in the oven without falling over.
Once the loaves are in the oven, reduce the temperature to 230C. Bake for 10 minutes with steam, and another 25 minutes or so without steam. Then turn off the oven and leave the loaves in for another 10 minutes, with the door ajar.
Cool on a wire rack. The bread didn’t looked exactly like the original Pain de Beaucaire, but it tasted good with a chewy crumb. And it was fun to make. So, next time I will make the whole amount and they will look more like the original.
Inspired by Wild Yeast I will send this bread to Wild Yeast Susan'sYeastspotting.
And by Breadcetera with video