Parisian loaf (oven)

Category: Yeast bread
Parisian loaf (oven)

Ingredients

Wheat flour 600 g
Salt 12 g
Sugar 6 g
Dry fast-acting yeast 3 g
Water 350 ml

Cooking method

  • Still, I ventured on this bread:

  • Opara:

  • 360 g wheat flour
  • 300 g of water,
  • 3 g of dry fast-acting yeast.

  • Mix the dough (kneaded in a food processor), tighten with plastic wrap and leave at room temperature for 4-4.5 hours, until the dough rises completely, and then begins to settle in the center.

  • Parisian loaf (oven) Parisian loaf (oven) Parisian loaf (oven)

  • Dough:

  • 240 g flour,
  • 6 g sugar
  • 12 g salt,
  • 50 g of water,
  • + all the dough.

  • Knead to a moderately tight dough from all the dough and all the dough ingredients:

  • Parisian loaf (oven)

  • Transfer the dough to a greased bowl with vegetable oil and leave to rise at room temperature for 3 hours.

  • Parisian loaf (oven)

  • The dough should rise at least three times.

  • Parisian loaf (oven)

  • Divide the dough in half, round slightly and leave to rest on 10-15 minutes.

  • Parisian loaf (oven)

  • Then shape the long, pointed loaves and lay them seam side down on a piece of paper or a silicone mat:

  • Parisian loaf (oven)

  • Proofing - two hours - at room temperature.

  • Parisian loaf (oven)

  • Make three or four oblique cuts on the spaced loaves and spray with water.

  • Parisian loaf (oven)

  • Don't repeat my mistake - the cuts should be smaller and shorter!
  • Steam bake at temperature 220 ° C 25-30 minutes, until golden yellow.
  • Cool on a wire rack:

  • Parisian loaf (oven)

  • The aroma is delicate like a loaf, even rich; but the taste is very neutral.

  • Parisian loaf (oven) Parisian loaf (oven) Parisian loaf (oven)

  • Parisian loaf (oven)

  • Enjoy your meal!

The dish is designed for

Two loaves

Time for preparing:

12 hours

Cooking program:

oven

Note

This loaf hooked me with its charming beauty!
I couldn't resist trying to bake something like that.
A source:

🔗

Very versatile bread, I will definitely repeat it more than once.

Lantana
# The aroma is delicate like a loaf, even rich; but the taste is very neutral.
#

in appearance, and the recipe is very attractive, the phrase above confused, there is not enough salt? or?
on the weekend I planned to repeat your recipe
Axioma
Quote: Lantana


... in appearance, and the recipe is very attractive, the phrase above (but the taste is very neutral) confused, not enough salt? or?
on the weekend I planned to repeat your recipe

Don't be embarrassed Lantana ... By the definition of "neutral" I did not mean the taste of kulich or the taste with sourness, like rye bread - there is the taste of BATON!
So, you think carefully, weigh, before you decide to transfer yourself a day off!
No matter how much time it takes to prepare such loaves 12 hours!

Parisian loaf (oven)

Decide. The choice is yours!
Freken Bock
AXIOMA, what a beautiful loaf! What yeast do you use? I'm trying to "jump" off the leaven. So far unsuccessful. I think it might be in leaps and bounds. By the way, thanks for the tip on Stary Oskol flour in the Metro.
Axioma
Freken Bock!

Never let down - true French quality:

Parisian loaf (oven)

Buy 0.5 kg packaging ...
Freken Bock
AXIOMA , Thank you. This yeast did not show itself in any way, I agree.
Iriska
Quote: AXIOMA

Freken Bock!

Never let down - true French quality:

Parisian loaf (oven)

Buy 0.5 kg packaging ...

AXIOMA, well you give

Don't you know that there is a branch of the "Empire of Bread" in Dnipro

Dnepropetrovsk, Donetsk highway, 9a, Rainford supermarket, ground floor.

Go to the website 🔗

There is 0.5 kg of yeast and red and gold.
akkkula
AXIOMA, hello! Tell me please, but in a bread maker the dough will not work in any way?
And also wonderful yeast - "Voronezh", for me they are better than Saf-moment. Of course, in St. Petersburg
Iriska
And here are my Parisian loaves, the dough is mixed in the new MUM 86 combine.
Thank you for the recipe. The bread turned out to be awesomely tasty.

Parisian loaf (oven)

In your photo, I see that the dough has gathered in a bun, but for some reason I couldn't do it that way. It seemed to be smeared on the bowl.I’m not new to baking to think that I did something wrong. That's not going to someone and that's it. I have already kneaded the pizza dough in it - it doesn't matter.
Admin
Quote: Iriska

It seemed to be smeared on the bowl. I’m not new to baking to think that I did something wrong. That's not going to someone and that's it.

Look at this topic, perhaps it will help determine Kneading bread dough (wheat and wheat-rye) in a combine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0
Iriska
AXIOMA

Imagine what my surprise was when today my husband and I went to our KOMFI to see that Bosch model, which costs 8599 UAH. And what do you think, this model is MUM 8400. I almost sat down next to it. Then a consultant came up, but I couldn't stand it, said how much this harvester costs in online stores. And that, for this price hardly anyone will buy from you. She just shrugged.
And when leaving the store, my husband said laughing, only such "sick" as you buy. To which I replied, well, not for the same price.
Iriska
Quote: Admin

Look at this topic, perhaps it will help determine Kneading bread dough (wheat and wheat-rye) in a combine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

Dear Romochka! Thank you for the guidance !!!
Already ran to study !!!
Axioma
Quote: akkkula

AXIOMA, hello! Tell me, please, is dough mixing in a bread maker in any way? ..

akkkula! It will do - just watch the kolobok!

Quote: akkkula


... And also wonderful yeast - "Voronezh", for me they are better than Saf-moment. Of course, in St. Petersburg

I note that in the instant yeast Saf-moment Gold and in the Saf-moment + there is ascorbic acid, which I did not find in the dry Voronezh yeast:
🔗
And the storage periods are somehow different ...
March
AXIOMA, huge thanks for the amazing bread recipe. I baked it on Sunday, and indeed the whole day was dedicated to this bread. I made a dough according to the recipe, but I had to add water, it was very thick. Then I removed this amount from the remaining water. The dough matured for 7.5 hours and just began to show signs of subsidence. I could no longer stand it and kneaded the dough (in the HP on the dumplings program). The rest was done strictly according to the recommendations. The only thing, when baking in the oven, I didn't have enough steam, the crust came out thick. I don't know how to bake with steam yet. However, the bread was delicious anyway. I treated my colleagues, they are all "home bakers", people not without experience and skill - they were simply delighted. I will definitely repeat!
Axioma
Hello, Iriska!

Please accept two important congratulations from me:

Congratulations with the purchase of a new harvester brand BOSH 86 series, no doubt - RED case!

Congratulations with the FIRST wonderful Parisian loaf!

I wish you delicious smells from your oven!
Axioma
Quote: March

... Made a brew on prescription, but I had to add water ... Dough was ripening with me 7,5? hours and just began to show signs of subsidence ...
... the bread came out delicious. I treated my colleagues, they are all "home bakers", people are not without experience and skill - were just delighted... I will definitely repeat!

March! You puzzled me with the ripening of the dough ...
I have never had any comments on the dough, but I baked this loaf more than once, from flour in \ grade, first and second - I divided the dough into three and four parts - I trained with cuts.
Bad luck ...

The reason can be assumed in different ways, yeast, temperature, error in weighing ingredients for dough.
Photos from my archive for this bread from 06/27/2011:

Parisian loaf (oven)

The good news is that you intend to repeat this bread - next time you will definitely succeed!
March, good luck!
Iriska
AXIOMA
Thank you!
With your help, I have decided on the harvester. I am very happy with it.
By the way, you also suggested to me the option with a baking stone - just buy refractory tiles, which I did. Although I almost ordered myself a baking stone (we have a KERAMUS department at Epicenter, so they make them to order). But tiles are cheaper, easier and faster to heat up.
And thank you for the delicious recipes!
Axioma
Iriska !
It is always easy and quite pleasant to tell the truth!
March
AXIOMA, thanks for the wishes, next weekend I want to repeat the recipe. I weighed and measured everything carefully, as always when meeting a new recipe.The temperature in the kitchen was 26-27 degrees, no draft; the dough was covered with a film. Maybe it's really yeast. Baked on dry Lviv. The shelf life is normal. I was always happy with them. But, perhaps, Saf-Moment will be faster? Let's figure it out.
Iriska
Parisian loaves .... o-la-la !!!

Parisian loaf (oven)
Axioma
Iriska!

Wonderful loaves!
The incisions are WHAT! Super! Beautiful, neat - delicious!
Please share your experience ... I want these cuts!
Please accept enthusiastic applause !!!
Iriska
Oh, what are you, what are you!
I’m learning from you!

In fact, I liked them very much. And so is the appearance. Much better than the first time. And I spied on the cuts from Misha (crucide), to whom you linked. And did the same as he did.
limon
Axiom, yesterday I baked your loaves, I really liked it, really all day the dough wanders, although it does not require much attention to itself, my husband liked the bakes very much, he said more often. Is it possible to use fresh yeast in your recipe
Admin

If you need a QUICK answer - I will answer, since the author of the recipe has not been on the forum for several days

The dough is simple in composition, so you can easily replace dry yeast with fresh pressed at the rate of 2 grams of fresh yeast per 100 grams of flour, or 12 grams of yeast per 600 grams of flour according to the recipe.

Bake to your health!
Mama RoMashek
Quote: AXIOMA


Steam bake at temperature 220 ° C 25-30 minutes, until golden yellow.

Please enlighten the dark one with steam - how's that?
Admin
Quote: Mama RoMashek

Please enlighten the dark one with steam - how's that?

With steam - when a certain humid environment is created in the oven for baking bread. A mug, a frying pan, a bowl, etc., with boiling water, which soars, emits hot steam, and thereby creates a humid environment in the oven, is placed on the lower rack under the bread.
limon
:) Many thanks to Admin, I am amazed at how many little things you know, although I understand intellectually that you are probably a technologist by profession, I take off my hat to your experience. And I want to ask one more question, I started rummaging in my books, I came across one recipe for French baguettes, but the amount of yeast confuses the recipe wheat flour 450 grams, 1 1/2 teaspoon of salt, 4 1/2 teaspoons of dry yeast 300 ml of warm water here and all
Admin
Quote: limon

:) Many thanks to Admin, I am amazed at how many little things you know, although I understand intellectually that you are probably a technologist by profession, I take off my hat to your experience. And I want to ask one more question, I started rummaging in my books, I came across one recipe for French baguettes, but the amount of yeast confuses the recipe wheat flour 450 grams, 1 1/2 teaspoon of salt, 4 1/2 teaspoons of dry yeast 300 ml of warm water here and all

Thank you very much for your kind words! But I'm not a bakery technologist! I am a simple layman, a user of the site, even without a culinary education. I just bake bread for myself - and I try to help you if I can!

Let me know where did you get this baguette recipe?
Each author or baker bakes his own bread, and gives his own baking recipes! If possible - give an indirect link, we'll see!

Such a set of ingredients is acceptable, but the amount of yeast confuses me too!

limon
The author of the book Roswitba Huber the book is called Gutes Brot page 88
Admin
Quote: limon

The author of the book Roswitba Huber the book is called Gutes Brot page 88

If the author of the book and the photo of the bread in them is trustworthy, you can try baking bread with that much yeast. Pay attention to how many proofs of the dough and how long they last. As a rule, the French use short proofing times of 20-30 minutes for baguettes, and this requires an increased amount of yeast.
I have already come across such recipes. Either you choose the author's recipe and follow it strictly, or you reduce the amount of yeast and bake in the usual way, with long proofings.
And compare the taste of the bread for the two options.

And yet - French baguettes are eaten only fresh, hot, with a crispy crust, and they are considered fresh in the first 5-6 hours, then the baguettes become already harsh. Maybe this fact is also related to the use of short proofing and a large amount of yeast!

Good luck, try it!
limon
Admin, again I have a question for you, is it possible, for example, to bake baguettes in two floors in the oven, or increase the proving time for the second batch for the baking time? How are you doing? And about baguettes with an increased amount of yeast, as soon as I bake, I will definitely report back. Thank you in advance
limon
oh, and I also wanted to ask, is it possible to bake a brick from a baguette dough?
Admin
Quote: limon

Admin, again I have a question for you, is it possible, for example, to bake baguettes in two floors in the oven, or increase the proving time for the second batch for the baking time? How are you doing? And about baguettes with an increased amount of yeast, as soon as I bake, I will definitely report back. Thank you in advance

A baguette is a narrow long loaf!
On a baking sheet, they will fit 4-5 pieces in one row! If you do not have a baguette holder - use this tip Form for small loaves / baguettes - we do it yourself! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123685.0

You can bake bread too! Follow the test!

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