{"id":4031,"date":"2012-07-29T06:43:00","date_gmt":"2012-07-29T04:43:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4031"},"modified":"2020-04-05T09:17:00","modified_gmt":"2020-04-05T07:17:00","slug":"petit-pain-de-beaucaire","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/07\/petit-pain-de-beaucaire\/","title":{"rendered":"Petit Pain de Beaucaire"},"content":{"rendered":"

$\"Pain$ I baked already a lot of french breads:\u00a0 Brioche<\/a>, Brioche Trop\u00e9zienne<\/a>, Baguette<\/a> in<\/a> all<\/a> Variations<\/a>, Pain d’Epi<\/a>, Pain de Mie<\/a>, Croissants <\/a>and<\/a> au chocolate<\/a>, Pain Bordelaise<\/a> \u00fand Pain aux Levain aux grains m\u00e9lang\u00e9s e noisettes<\/a>. Did I forget something? Ah, yes, there was also the\u00a0 Pain de Beaucaire<\/a>.\u00a0 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<\/a>, who unintentionally baked the Pain de Beaucaire as rolls, an idea I liked already when I read his blog entry two years ago.<\/p>\n

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.<\/p>\n

I\u2019m happy, that Cinzia from Cindystarblog<\/a> choose the theme French Bread<\/a> for Bread Baking Day<\/a>!<\/p>\n

<\/p>\n

Petit Pain de Beaucaire <\/u><\/h2>\n
yields 12 rolls $\"Pain$ <\/p>\n
Old bread dough<\/p>\n
\n
50g old, dried\u00a0 Bread (Semmelbr\u00f6sel)<\/li>\n
50g flour type 550<\/li>\n
100g Water<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Levain<\/p>\n
\n
50g sourdough<\/li>\n
55g Water<\/li>\n
70g Mehl Typ 550<\/li>\n<\/ul>\n
Teig<\/p>\n
\n
old bread dough<\/li>\n
Levain<\/li>\n
355g flour Typ 550<\/li>\n
150g Water<\/li>\n
10g Salt<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Slurry<\/p>\n
\n
25g Water<\/li>\n
5g flour Typ 550<\/li>\n
10g Bread crumbs<\/li>\n<\/ul>\n
In the evening mix water, flour and starter for the sourdough and ferment for about 10 \u201312 hours at Roomtemperature.<\/p>\n
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.<\/p>\n
Mix all ingredients for the dough\u00a0 and knead it for about 5 min at low speed, then 6 min on high speed until medium gluten development.<\/p>\n
Ferment for 1.5 hours.<\/p>\n
Mix ingredients for the Slurry.<\/p>\n
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).<\/p>\n
Proof for 1 hour.<\/p>\n
Preheat the backing stone on 250\u00b0C in the meantime.<\/p>\n
Turn the rolls seam side up (7) and transfer them in the oven.<\/p>\n
Bake for 25 min and 250\u00b0C with steam.<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n
$\"pain$ <\/p>\n","protected":false},"excerpt":{"rendered":"
I baked already a lot of french breads:\u00a0 Brioche, Brioche Trop\u00e9zienne, Baguette in all Variations, Pain d’Epi, Pain de Mie, Croissants and au chocolate, Pain Bordelaise \u00fand Pain aux Levain aux grains m\u00e9lang\u00e9s e noisettes. Did I forget something? Ah, yes, there was also the\u00a0 Pain de Beaucaire.\u00a0 A great bread, which method for forming […]<\/p>\n","protected":false},"author":1,"featured_media":20086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,9],"tags":[44,85,339],"class_list":["post-4031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-baking-day","category-brotchen","tag-altes-brot","tag-bread-baking-day","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=4031"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4031\/revisions"}],"predecessor-version":[{"id":20085,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4031\/revisions\/20085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20086"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Petit Pain de Beaucaire <\/u><\/h2>\nyields 12 rolls<\/p>\nOld bread dough<\/p>\n\n50g old, dried\u00a0 Bread (Semmelbr\u00f6sel)<\/li>\n50g flour type 550<\/li>\n100g Water<\/li>\n