I 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.
Petit Pain de Beaucaire
yields 12 rolls
Old bread dough
- 50g old, dried Bread (Semmelbrösel)
- 50g flour type 550
- 100g Water
- 1g fresh yeast
- 50g sourdough
- 55g Water
- 70g Mehl Typ 550
- old bread dough
- 355g flour Typ 550
- 150g Water
- 10g Salt
- 1g fresh yeast
- 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.