Beaucaire buns

Category: Yeast bread
Beaucaire buns

Ingredients

wheat flour 500 g
pressed yeast (or dry) 10g (or 3.5-4g)
salt 10 g
water 350 g
granulated sugar (optional) 1.5 tbsp. l

Cooking method

  • We knead the dough from the specified ingredients (granulated sugar was not listed in the original recipe, but since I don't like unleavened bread at home, she added). The dough turns out to be sticky, smeared along the bottom of the bucket. The consistency is reminiscent of chabatt. There is no need to add flour, it should be so!
  • Beaucaire buns
  • We leave the dough to rise for 30 minutes, you can directly in the bread maker.
  • Sprinkle the table (or parchment) with flour very thickly, spread the dough and roll it into a 35x20 cm layer.
  • Sprinkle the dough with flour (very generously):
  • Beaucaire buns
  • Fold it in lengthwise, not reaching the edge of 3-4 cm. Lubricate the edge with water, wrap it over the main part and pinch it carefully.
  • Beaucaire buns
  • (This photo shows that at the previous stage I poured a little flour on the parchment, I saved it, after rolling the dough stuck to it. So do not spare flour, pour it properly!)
  • We shift the seam down on a towel (parchment or baking mat) thickly dusted with flour, sprinkle with flour again, cover and leave in a warm place, away from drafts, for 30 minutes.
  • Beaucaire buns
  • Using a sharp knife, cut into pieces 3-3.5 cm wide and spread on a baking sheet lined with baking paper, cut down.
  • Beaucaire buns
  • We put in an oven preheated to 230 degrees, and bake with steam for about 15 minutes (be guided by your oven).
  • Beaucaire buns
  • Put the finished buns on a wire rack and let cool (do not cover on top).
  • Beaucaire buns
  • Beaucaire buns
  • Bon Appetit!

The dish is designed for

8-10 pcs

Time for preparing:

2 hours

Cooking program:

oven

National cuisine

mediterranean

Note

This bread is typical of the French Riviera. I think it will appeal to those who love chabatta and French baguettes.

A source:

IRR
Man, schedEvr

can you open this ... bunshop?
Heron
What beautiful buns And most importantly, simple. Too shy to ask...
Quote: Sonadora

and bake with steam for about 15 minutes (be guided by your oven).
What is meant?
I have the most common electric oven, pre-float sample. Will she cope with such a task?
Sonadora
IRR, only if you will come every day!

Heron, put a frying pan on the bottom of the oven, pour 1 glass of water into it. After 7-10 minutes, all the water boils away, we don't need more.
Quote: Heron

I have the most common electric oven, pre-float sample. Will she cope with such a task?
Theoretically, yes, but I won't tell you specifically about the electric oven, I have a gas one.
If you have already had a successful experience of baking bread or buns in it, then you should succeed.
IRR
Quote: Sonadora

IRR, only if you will come every day!

you panic, here the question is not worth it - I will, I will not. here it is NECESSARY
Leska
Quote: IRR

you panic, here the question is not worth it - I will, I will not. here it is NECESSARY
Correctly Irr says, open your Buloshnaya (the more I get to you faster, the longer the process of proving the dough lasts). The buns are very, very appetizing, I put them in the bookmark ...
julifera
Buns WOW !!!
Vichka
Pass by? will it work out? buuuuuuuuuuuuuuuuuuuuuuu uuuulochki ............... ............
Omela
Manechkawhat pussies !!!!
Scarecrow
Hey, just me, do their forms evoke erotic fantasies?

Gorgeous rolls!
Sonadora
Thank you girls! Bake to your health! The rolls are obscenely simple to prepare.

Quote: Scarecrow

Hey, just me, do their forms evoke erotic fantasies?


And I already know how the bunny will be called - "Erotic cooking". Gannins French rolls and Melkiny figs will bake too!
Vichka
Quote: Scarecrow

Hey, just me, do their forms evoke erotic fantasies?
Apparently the husband's birthday is the reason .....
Inusya
Quote: Scarecrow

Hey, just me, do their forms evoke erotic fantasies?

Nope !!! Not current to you .... I just opened the page and ... .....
But I already want to fulfill these fantasies, no matter how funny it is ...
The rolls are really gorgeous !!! no words just ...
Axioma
What beautiful buns! There is no doubt that they are delicious. Just admire! 🔗
They look at you, Sonadora, just fabulous! 🔗
Thank you!
celfh
Quote: Sonadora

IRR, only if you will come every day!
Manyash, and I will come every day So the line for bread is guaranteed
Twist
Manechka, the buns are just super !!!
Mira1
I have baked and I will still bake. I didn’t eat bread tastier Thank you
Sonadora
Mira, to your health! I am very glad that I liked the buns!
Arka
Manya, amazing buns !!!!!!!!!!!!!!!
The photoshoot is also amazing!
Bravo!
Sonadora
Thank you, Arochka!
Quote: Arka

amazing buns !!!!!!!!!!!!!!!
And the most important thing is simple, fast and tasty.

GruSha
mmm ... what buns
hard to resist and not bake
Sonadora
Quote: GruSha

hard to resist and not bake
It is even more difficult to resist and not gobble them all at once.
GruShahopefully the recipe doesn't disappoint.
Mark's mom
Thanks for the gorgeous, delicious rolls! We liked it very much! Only they turned out to be already white from flour, I overdid it, but it did not affect the taste! I will repeat it many, many times!
Sonadora
Mark's mom, to your health! I am very glad that I liked the rolls!
Ryzha
Yesterday I baked buns, put milk + whey instead of water. The dough was very, very soft. It was very difficult to cut it, it all moved under the knife. When I cut it into portions, the folds were not visible inside. And after baking, the color of the buns is white, they are not fried at all, and everything is in flour. Sonadora, how to achieve this color of buns, and what does baking with steam give?
Sonadora
Ryzha, I adapted to cut with a "clerical" knife, it is much thinner and sharper, the dough piece is not crumpled so much.
Steam during baking (first 5-10 minutes) prevents crust formation (this also applies to baking bread in the oven). Thanks to this, the buns have the opportunity to grow a little more in volume, as well as the steam prevents the appearance of breaks and cracks (if the crust has already had time to "grab" on the surface of the bread, and the rising process is in full swing).

Quote: Red

how to achieve this color of buns
Much, unfortunately, depends on the oven. It is best to bake these buns on the highest rack. If the buns are already ready, and the top remains pale, then you can brown them on the grill for two or three minutes, the most important thing here is not to overexpose.
AILIN
Thanks for the recipe! I baked these buns. A fairly simple recipe, and the buns turned out to be just class !!! I added pieces of cheese when folding, and in others ham. Yummy !!!
echeva
SORRY, didn’t understand the molding ... after being cut into pieces, how could they unfold? make an incision in the middle?
Inusechka
Today I made buns, very tasty, only the same shape did not work out for me, I probably rolled it out a bit, so I just twisted it and that's it, I brought a report
Beaucaire buns
I am just keeping the post therefore, just right for me, thank you very much
Sonadora
AILIN, to your health! I can imagine what delicious buns with a filling turned out!

echeva, no, you don't need to cut it, only if you push it a little. After all, the dough is sprinkled with flour, so the layers practically do not stick together.

Inusechkawhat delicious buns! I am glad that the recipe came in handy and the result pleased.
Quote: Inusechka

only now the same shape did not work out for me, it probably rolled out a little thin, so I just twisted it and that's it
Beaucaire buns
Very beautiful coils turned out!
Pulisyan
Manechka, thank you for the recipe! Delicious - especially while the buns are still hot and crispy! This is the first time I cook yeast dough without butter - my hands reached out to add, but I resisted! Yes! .. There is a certain charm in such oil-free baking - the dough is a little springy and as if weightless. Here is the report. The molding principle is clear. Next time I will correct the nuances.
Beaucaire buns
Pulisyan
Quote: Scarecrow
Hey, just me, do their forms evoke erotic fantasies?
My husband commented about the same
Marishhow to pronounce "Beaucaire" correctly? I can't call them all the time "erotic buns"
Joy
Beaucaire - pronounced "booker", with a grazing "p"
Pulisyan
Marina, Thank you! I don't know French ... And where is the accent?
Sonadora
Sasha, sorry, overlooked. How awesome your rolls are, and these are no exception!
Quote: Pulisyan
I cook yeast dough without oil for the first time
The French love this dough, for example, fats are almost never used in baguettes. The only minutes this bread has is that it is stored very little.

Quote: Joy
Beaucaire - pronounced "booker"
Marine, it seems to me that pronounced like baboutker such as beaucoup (baboutku - a lot)

Quote: Pulisyan
Where is the accent?
The accent on the last syllable is bokEr. Soft [k '], as in the word keel and rounded - "e", a cross between our usual "e" and "e". Well, she explained ...
echeva
do not grease on top?
and yet, is it possible to combine kneading and standing for the first 30 minutes in PIZZA mode? (40 minutes with heating-Panassonic 251)
Sonadora
Evgeniya, do not grease.
Quote: echeva
standing for the first 30 minutes on PIZZA mode?
I don’t remember ... but there are additional exercises and one batch?
echeva
honestly, I don’t know how many strokes and kneads .. I know that 40 minutes with heating
Sonadora
Then, if the kneading is 15-20 minutes, the dough after the end of the program can be left in the bread maker for a little more.
Pulisyan
Quote: Sonadora
The accent on the last syllable is bokEr. Soft [k '], as in the word keel and rounded - "e", a cross between our usual "e" and "e". Well, she explained ...
Manechka, explained each letter so deliciously that I wanted to eat this word right away! Delight! : girl_love: I studied English and German - there is less pathos there ...
Sonadora
Better a roll, you will not be full with words.
Anatolyevna
Sonadora, Manechka baked buns!
Quote: Sonadora
simple, fast and tasty.
That's right! Crunchy, delicious!

lettohka ttt
Gorgeous buns and the molding is so interesting :-) :-) :-) Thank you Manechka for the recipe! I took it away :-)
Sonadora
Anatolyevna, Tonya, thanks. It is very pleasant that we liked the buns.

NataliaI hope you enjoy it.

inklin
The buns turned out to be crazy) thanks!
Nnatali_D
Manechka, thanks for the buns! Gorgeous and tasteful like that! Of course not as beautiful as yours, but I really like
Beaucaire buns
Beaucaire buns
Irgata
Quote: Pulisyan
"Beaucaire"?
Bokere (French Beaucaire, Ox. Bèu caire) is a French city located on the banks of the Rhone opposite Tarascon, with which it is connected by several bridges. Administratively it belongs to the Gard department. Us. 15.5 thousand inhabitants (2006).

maybe so - buns from Beaucaire
Sonadora
Natalie, wow "ugly"! Judging by the photo, the rolls came out noble, with a crispy crust and the most delicate crumb.

Quote: Irsha
maybe so - buns from Beaucaire
Irin, perhaps. I tried to trace the history of this recipe, but other than links to the city of Boker, I could not find anything.
Nnatali_D
Quote: Sonadora
with a crispy crust and the most delicate crumb.
the most delicious rolls! today I baked for half a portion, tomorrow I will make a full batch.
Sonadora
Natalie, I am very pleased that I liked it.

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