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.
I’m happy, that Cinzia from Cindystarblog choose the theme French Bread for Bread Baking Day!
Lutz baked a swabian Potato Bread last year, a little bit later there was a modified version on Grain de Sel, which Petra baked, too. I realized the recipe then and decided to bake my own version of this bread.
I increase the sourdough and preferment amount as well as the amount of potatoes but decrease the yeast amount. After I had such a good experience with old bread (aka bread crumbs) in preferment I decided to add the bread crumbs to the preferment. Instead of oil or lard I preferred Butter.
The bread is very delicious with a soft cumb and a thick, crispy crust. It is very aromatic because of the two preferments, and the higher amount of bread crumbs adds a nice nut-like flavour to the dough.
This is a new favourite!
After the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago.
The Baguette with 3/4 Sponge and cold Autolysis had a great taste but I did not like how they look then. So I decided to change some parameters of the recipe, adding an old bread preferment and some gluten. The dough I got with the changed recipe was soft but not sticky and easy to handle.
When I shashed the baguettes I was already hopeful that this time the baguettes would look as perfect as the baguette I was dreaming of. And when I drew them out of the oven I was stunned because they were so beautiful. The most beautiful baguettes I ever bake.
And their taste is great, too. The two preferments add a complex flavour to the bread and the old bread adds nutty nuances to the taste. A delicious bread, which I will bake often for sure.
When you bake your own bread, you normally have to deal with leftover bread, too. When the bread become stale, I normally place it on top of the kitchen radiator and let them dry out completely. When they are dry, I put them in a food container and keep them for further use, like bribing our guinea pig (not a healthy treat, I know) or crushing them to bread crumbs. The bread crumbs I use regulary for cooking and baking. I like to put them into the filling of sweet pastries. Or I add them into a bread dough, replacing a part of the flour with the bread crumbs.
Lutz like to put old bread into preferments. I like this idea and vary his kind of preferment, so that its made out of bread crumbs completely. Together with some sourdough and a slow and long proof in the fridge, it adds a lot of flavour to the bread. Very delicious!