Some years ago, when I discovered bread baking again after a longer periode of not-baking, one of the first breads I bake was the Farl a la Paul Hollywood. I found the recipe on Petras Blog, Chili und Ciabatta.
This weekend, when I thought about a bread for our barbeque at work, the Farl sprang back into my mind and I decided that I would tweak the recipe. I added a Pâte Fermentée and reduced the amount of yeast.
The dough was very easy to handle due to the lower hydration then my usual recipes – a good bread for beginners – and the bread was everything I hoped. Thin crust, regular crumb, with the flavours of a slow rising bread and a hint of buttery taste.
Farl with Pâte Fermentée
- 125g flour Type 550
- 85g Water
- 1g fresh yeast
- 2g Salt
- Pâte Fermentée
- 375g flour Type 550
- 215g Water
- 30g Butter
- 7g fresh yeast
- 8g Salt
For the Pâte Fermentée knead all ingredients for 5 min. Let the dough rise for 1 hour at room temperature, then ferment it for at least 12 hours in the fridge.
The next day: Knead all ingredients at low speed for 5 min, then turn to hight speed for another 5 min until middle Gluten development.
Let the dough rise for 1 hour.
Form the dough to a round loaf and place it in a bread form. Proof for 1 hour.
In the meantime heat the bread baking stone at 250°C.
Slash the loaf before placing it in the oven. Bake for 45 min with steam. In the last 10 min open the door ajar to remove the steam from the oven to get a crispy crust.