Peasant bread based on the French countryside

[Leaven]

Peasant bread based on the French countryside

Category: Sourdough bread

Kitchen: french

Ingredients
Leaven:
wheat leaven	20g
wheat flour	80g
water	80g
Dough:
leaven	156g
Wheat flour	90g
whole wheat flour	32g
water	122g
Dough:
dough	400g
water	190g
Wheat flour	310g
whole wheat flour	43g
Rye flour	15g
salt	11g

Cooking method

• Leaven
• I fed 20 g of sourdough with 80 g of water and 80 g of flour and left it overnight. At 26-27 grams, it rises two times (I usually have three times) in 8 hours.
• Opara
• In the morning, 156 g of the ripe sourdough was diluted with water -122 g, added 90 g of wheat flour and 32 g of whole grain wheat flour. I left it in a large 1.5 kg jar under a lid with holes for 4 hours at 27-28 grams.
• The moisture content of the sourdough and dough is the same -100%, therefore its maturity is determined by the same characteristics as the sourdough. The dough rose almost to the edges of the can and bubbled.
• Dough
• I poured flour into a bucket of a bread machine, mixed. I diluted the dough with water and added it to the flour. On my own, I always add 1 hour to the dough. l molasses and 1 tsp. l honey (when I had wheat malt concentrate I added it).
• This is not a recipe, but I like the crust with these additives better. And sometimes I also replace water with whey.
• Kneaded for 3 minutes and when the flour and water combined into a coarse dough, left to rest for 30 minutes (for autolysis to develop gluten).
• After that I kneaded the dough on the "pizza" program for 15 minutes. A few minutes before the end of the batch, I added salt. The dough is soft, smooth, slightly sticky. It is easy and pleasant to work with him.
• I put it in a bowl greased with vegetable oil, covered it with foil and put it in the oven with the light on for fermentation for one and a half, two hours, until the dough almost doubled.
• During this time, it is advisable to fold the dough twice after 30 and 60 minutes.
• After fermentation, I put the dough on a work table, greased with vegetable oil. I try not to use flour when molding ..
• Using her fingers, she carefully stretched the dough into a rectangle and formed an oval loaf.
• I put it in a basket with the seam upwards for proofing for an hour and a half. During this time, my dough grows 2-2.5 times. Proofing is carried out in the oven with the light on or in the microwave with a glass of boiling water.
• :
• BAKERY PRODUCTS
• I preheat the oven to 230 gr. I gently turn the spaced bread onto a board with baking paper and cut it. Then the bread is sent to the oven on a baking stone. Can be baked on an inverted baking sheet if there is no stone or under a hood.
• I bake for 12-15 minutes with steam, then reduce the temperature to 200 grams for another 30 minutes. It is good to keep the bread in the switched off oven for another 10 minutes.
• Cool on the grate, listening with bated breath as it magically crackles. Be patient and do not cut the bread until it cools.
• 
• Here you can see how to shape bread

The dish is designed for

Loaf 700g

Cooking program:

Baking in the oven

Note

Recipe with my changes from Sergey's LJ

Sergey remade Misha's French rustic bread 🔗 for sponge I baked according to both recipes, and to be honest, I get this bread best of all in the sponge way. It is also very convenient.
Wonderful delicious bread with a wonderful crispy crust, with a great crumb ... And what flavor it is when you bake it, it's just a fairy tale. We can only say a big thank you to both Misha and Sergey for this wonderful recipe, it is now one of my favorites.
The bread is versatile, goes with any dish, goes well with everything.

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Barberry, you painted everything so tasty that tomorrow morning I will definitely try to bake it!

Vafelka
I will wait for your bread ...

Vasilisa, how are you on time with your wonderful bread! I am just learning how to bake sourdough bread. Thank you!

[Merri]

Merri
Irisha, health! I hope that the bread will turn out ... I will always be glad to help if necessary.

I tried this one too. I'll tell you in order, and the guru will tell you where I was wrong.
I took rye sourdough (p / f), gr 45-50, added 100 g of water and wheat flour each, put it in the heat. Slept about six o'clock, bubbled, but rose slightly. It was by nightfall, I decided to start a dough and leave it overnight at room temperature. In the morning the dough was all in bubbles, sticky? stringy, but not very high. I kneaded the dough, folded it twice, as it was said. Then I put it in the basket for proofing, for three hours. I had to get ready for work. She shook it out of the basket with difficulty - the sticky one, although sprinkled with flour, spread on the paper. In the oven (on a ceramic tray), it began to rise very much. After baking like this. Holes like Maasdam!
🔗 🔗
Delicious but rubbery. Do you think the reason is tactics or torment let me down?

[marinastom]

marinastom We just finished this bread, the last bite. He is my duty, I love him very much.
1. I bake it with wheat leaven. I cannot say that rye is not good, but the taste will be different.
2. Dough rises in 4 hours at a temperature of 28 C three times, this is the minimum. During this time, she does not have time to peroxide.
3. The dough is a little sticky, but not as sticky as you wrote. Now I knead with a hook in the combine and it easily separates from the bowl, does not stick to it.
4. When molding, I try not to add flour, I mold it with my hands, greased with p. m.
5. The proofer is no more than two hours, then rises in the oven.
I cut the last bread before the oven warmed up, I thought it would blur, but it became so plump in the oven.
That's all. So it's up to you whether to bake this bread or look for your own recipe. I can't call this bread fluffy, but as my husband says: real bread.
Your bread looks pretty in the photo.
Good luck with your baking!

delicious bread, thank you! and yes, a spoonful of honey gives a nice nuance to the taste of the crust.

[fray Zayac]

fray Zayac To your health! I'm glad I liked the bread. And thanks for the photo. You made it more fluffy. Still, how different we all have flour. And honey, yes, I almost always add either a spoonful of honey or molasses, they have a good effect on the crust.

and I added a dessert spoon of honey

Well, this is already a matter of taste, you can also have a dining room ...

Vasilisa, thank you for the wonderful bread recipe!

Delicious, aromatic, and the crust is top class, and the crumb is the height of perfection! I liked it very much, thank you for teaching me how to bake such deliciousness and beauty !!!

Olya, thanks for the photo and for sharing her impressions. I have an old photo, now it opens up much better in cuts, our family loves it, so it's nice that we liked the bread, the bakes are good ...
It turned out wonderful, it just pleases the eye ...