July 29th, 2012

Petit Pain de Beaucaire

Pain de BeaucaireI baked already a lot of french breads:  Brioche, Brioche Tropézienne, Baguette in all Variations, Pain d’Epi, Pain de Mie, Croissants and au chocolate, Pain Bordelaise únd Pain aux Levain aux grains mélangés e noisettes. Did I forget something? Ah, yes, there was also the  Pain de Beaucaire.  A great bread, which method for forming the loaves fascinated me already three years ago. It was time to dust off the recipe and bake it again. This time I used an old-bread-preferment and reduce the size of the bread to produce rolls instead. This idea I got from Lutz, who unintentionally baked the Pain de Beaucaire as rolls, an idea I liked already when I read his blog entry two years ago.

And like the last time, forming the bread was an easy thing to do, and seeing the great ovenspring in the oven let me already hope for the best. When I pull the rolls out of the oven their crust sang already its crackling song while cooling down, promising me an airy crumb under the crisp crust. An really, when I cut one of the rolls, I was very happy with the crumb I see, open but not to open, perfect for breakfast.

I’m happy, that Cinzia from Cindystarblog choose the theme French Bread for Bread Baking Day!


Petit Pain de Beaucaire

yields 12 rollsPain de Beaucaire (2)

Old bread dough

  • 50g old, dried  Bread (Semmelbrösel)
  • 50g flour type 550
  • 100g Water
  • 1g fresh yeast

Levain

  • 50g sourdough
  • 55g Water
  • 70g Mehl Typ 550

Teig

  • old bread dough
  • Levain
  • 355g flour Typ 550
  • 150g Water
  • 10g Salt
  • 1g fresh yeast

Slurry

  • 25g Water
  • 5g flour Typ 550
  • 10g Bread crumbs

In the evening mix water, flour and starter for the sourdough and ferment for about 10 –12 hours at Roomtemperature.

For the preferment with old bread ground the bread to fine crumbs, mix crumbs with flour, yeast and water. Ferment for about 10 hours at Roomtemperature.

Mix all ingredients for the dough  and knead it for about 5 min at low speed, then 6 min on high speed until medium gluten development.

Ferment for 1.5 hours.

Mix ingredients for the Slurry.

Flatten the dough to rectangle, let the dough rest for 30 min (1). Now roll the dough into a rectangle of 30 cm x 24 cm (2). Now cut the dough in half on the long side, creating two rectangle of 15cm x 24 cm (3). Cover one half with the slurry (4), then lay the other half on the top. Divide the dough into four rectangles of 7,5 cm x 12 cm (5), and divide this rectangle into three rolls of 7,5 cm x 4cm (6).

Proof for 1 hour.

Preheat the backing stone on 250°C in the meantime.

Turn the rolls seam side up (7) and transfer them in the oven.

Bake for 25 min and 250°C with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

pain de beauclaire

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10 thoughts on Petit Pain de Beaucaire

  1. cinzia July 29th, 2012

    Tank you so much for this interesting recipe!
    Never heard before you could use some old bread to make preferment, I’m always learning thanks to blog events :-)
    Have a nice Sunday!

    Reply
  2. Nadja July 29th, 2012

    Zwei neue Rezepte am Wochenende – klasse :-)) Wandern beide in den Drucker und auf die Nachbackliste ;-) Lutz Pain Beaucaire liegt hier bedauerlicherweise schon sooo lange rum *schäm*, aber meine Nachbackliste geht mittlerweile sicherlich 2x rund um den Erdball :-0 und oftmals kann ich mich nicht entscheiden, was ich denn nun backen soll. Schönen Sonntag noch Steffi :-) Herzlichst Nadja

    Reply
    1. Stefanie August 2nd, 2012

      @ Nadja: Wenn man am Wochenende zweimal Besuch zum Frühstück hat, hat man die beste Ausrede, um zwei neue Rezepte auszuprobieren. Das mit der langen Nachbackliste kenne ich auch, und dann kommen auch noch die eigenen Ideen hinzu… Ich glaube, ich bräuchte jeden Tag Frühstücks-Besuch, um alle Rezepte auszuprobieren!

      Reply
  3. My Italian Smörgåsbord August 3rd, 2012

    this bread looks amazing. I love all of it. the presence of sourdough, the very small addition of yeast, the old bread dough… bookmarked and already planning when to try it. have a nice weekend.

    Reply
  4. Ninive August 6th, 2012

    Diese Brötchen gefallen mir sehr gut, mal schauen wann sie es in meinen Ofen schaffen. Danke für die anschaulichen Fotos!

    Reply
  5. Eleonora January 15th, 2014

    Hi Stefanie, nice to meet you. I’m Eleonora and I’m writing from Italy.
    I’ve already discovered this nice bread…and I’d like to try it!
    I read also your first post with the Pain de Beaucaire….and I’ve a question for you:
    what is the scope of using two sourdough (the preferment eith old bread, and the levain)? in the first receip you used only the second one…
    I don’t know if this is a stupid question…I’m not very able with the bread…but I want to learn something new!!!
    thank you!!!

    Reply
    1. Stefanie January 15th, 2014

      @Eleonora: Nice to meet you, too! You know there is nothing as a stupid question! Just keep asking questions!
      The Idea of using more then one preferment/sourdough is that different types of preferment create different aroma nuances and when you combine them you get a bread with a very flavourful taste! I sometimes even use three different kinds of preferments!

      Reply
      1. Eleonora January 15th, 2014

        oh it’s a very interesting method!!!
        I’d like to try your pain using a 50%-hydration sourdough in place of yeast…
        thanks a lot!

        and congratulations for your beautiful blog

        Reply

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