Lionel Poliana's Parisian Whole Grain Bread

So I finally got to the self-leavening version of Paris

True, it is completely without white flour, I replaced it with whole grain

[Margit]

Margit

amazing bread came out, STRAIGHT FOR THE COVER OF THE BREAD DOMA MAGAZINE.

The fact that I had to reduce the time of proofing is not new to me. It looks like our leaven, as well as ripe dough in the same amount, cope much faster

Here is a similar recipe Barberry I hardly had to change anything in time. But there was only 25 g of ripe dough as a basis.

[Alexandra]

Alexandra

Riding a bike - you will not unlearn, you will not lose your skill,
what is given by God - carry to people!

Wonderful BREAD!

[Zest]

Zest, Thank you

I noticed how obedient non-sticky dough turned out on self-leavening. Soft, but did not require dusting with flour, no need to grease hands with oil. I sprinkled a basket and bottom with coarse whole grains mixed with whole flour to make it sticky, but rather just in case.

But I can't try it today. I have cereals until noon, but in general food until 4 pm
And my while well fed The smell is excellent, all I can say for now ...
I put 200 g on a new ripe dough. It rose so well in the bag. I'll try how it will behave in the next baking, this is my first self-starter with the addition of rye flour.
The previous piece was a week old, from fermentation it became like chewing gum, you can't tear it. But he raised the dough perfectly.

[Zest]

THANK YOU, Zest!
Only thanks to you I decided to bake this bread!
You are my inspiration!

[Margit]

Margit

I have been on the forum for a long time ... I remember the time I poked with a blind kutenok, in search of ways to bake in the oven ...

and how glad I am that you all succeed, and even in the form of such unusually beautiful breads:

I have been looking at this bread for a long time. I read all the posts like a novel, everyone has such wonderful bread.
Finally I got to him. Many thanks to Alexandra for introducing us to this wonderful bread, and even showing us the original from Paris.
Thanks to Izuminka for inspiration and to everyone - everyone who baked this bread and shared their best practices.
I did it on ripe dough, the rest is exactly according to the recipe. The bread turned out to be very large, and my shape is too small for it, so it was difficult to fit in, but this did not affect the taste.



Next time, I will still do it on two doughs, since the time of soaking was less than necessary according to the recipe. Dough for 120 g of old dough rose after 10 hours, the dough after 12 hours, the spreading of the formed bread -3 hours.
It was easy to work with the dough, no flour was added. Sprinkled with wheat bran on top. I baked it in an earthenware pan, covered with a metal cake tin.
Delicious bread.

[barbariscka]

Well done, barbariscka , baked - the same miracle of bread!
Congratulations!
How do you taste, is this bread different from other gray breads, in your opinion? I also had a lot of dough, I had to bake two small breads, not one big one. I wanted to count the number of ingredients so that the bread would turn out to be 850-900 grams, but I'm afraid it will be a different bread.

[Margit]

Margit
Thanks, Rita. This bread seemed to me more sour in taste and more, how to say rude, but this has its own charm. In general, this is understandable, 120 g of ripe dough and a faster rise of the dough gave their result. In the native bread, which showed Alexander, the porosity was less than in the breads that were baked in our forum.Probably, to fully feel the taste of this bread, you need to bake it with sourdough. But even on ripe dough, it is also wonderful.
And to count on a smaller size, it seems to me, is still possible, this should not affect the taste, if you strictly observe everything.

[Alexandra]

I have been looking at this bread for a long time. I read all the posts like a novel, everyone has such wonderful bread.
Finally I got to him.

Eyes are afraid, but hands make Wonderful bread in the photo

It is really rather rude, very far from white buns, but incredibly tasty. But I have never had a special porosity. I calmed down only when I saw the original, which Alexandra brought it from abroad and showed us a photo

I haven't posted a photo of a Parisian whole grain in a while, although I bake almost every week. We like him very much, here!
The more often I bake it, the more confident I become, so this time I didn’t make cuts, I thought it would be nice if the bread would smile on its own.
From the recipe still not one iota left.
Thanks for the recipe, Alexandra!

[Margit]

Margit,

Good health to you and your loved ones

So I wanted to try this bread ... I made up my mind and started a sourdough, however, I haven’t decided on whole grain yet, but I’ll try a semi-finished rye product first. I think it will be fine for a starter. What do you think, Alexandra? (I am very grateful to you for your recipes, I bake diet cottage cheese cakes every week :-))

[danuca]

danuca, if you look on the first page of Temka, I baked the very first Parisian one on kefir-rye rhino

[danuca]

So I wanted to try this bread ...

danuca
You will not regret it! I really like this bread, one of the favorites in our family. The bread cannot be called simple, it has a very rich gamut, such bread never gets boring! Thank you, Alexandra, for the introduction and the opportunity to get acquainted with the recipe for this bread on the forum !!!

[The main stage]

Girls Alexandra and Izuminka, good evening! Tell me please. Alexandra at the beginning of the crown says that you need to make a sticky starter dough.

The main stage

First day evening

80 g of kefir sourdough
40 g peeled rye flour
Mix to make 120 g of sticky starter dough

200 ml lukewarm water
Dissolve the dough starter in water.
236 g of whole grain flour (Belovodye took coarse wheat wallpaper)
Mix with water until a homogeneous semi-liquid mass.

Cover with foil, leave at room temperature for 12 hours.

Zest in her MK describes that you just need to measure 120 grams of ripened sourdough

So,

OPARA

I add 200 g of water to the bucket. On top of the water I measure 120 g of the ripened sourdough. It should be light, fluffy, permeated with air bubbles. She does not drown in water, but floats on top in a fluffy cloud.
Beat the water with sourdough in a fluffy foam.

I started following the first recommendation. It turned out a dough starter. Should he be allowed to distance or should he have finished preparing the main stage right away?

[miculishna]

miculishna,

In my translation-alteration of the recipe, nothing is said about the aging of the starter - which means that it does not need to mature
Checked the source (there is a link on page 1) Erica - the same

Eric's starter is a ripe thick sourdough (dough), I had a semi-liquid kefir, so I thickened it to maintain the proportions of the dough

I won't say about Zest, this is her own rework of the recipe, you have to ask her herself

Alexandra, good evening! I'm bringing my first whole grain bread to the show. I have some questions.

The mixing did not cause me any questions. I did everything strictly according to the recipe with a time delay. I can't find spelled anywhere, so I replaced it with whole grain flour.
I formed a ball and put it in the refrigerator for 24 hours + 4 * С

After 3, 5 hours, my dough in the refrigerator poured out

I wanted to crush him, but then decided to leave and watch.As a result, at 11 o'clock in the morning I put it in the refrigerator, and at 19.30 I looked, and it began to settle a little. I certainly put it on the table, molded the bread and into a mold. Allowed to distance and in the oven. This is bread that has already come up.

It didn't rise very well when baked.


Why did he come so quickly? In 24 hours there would definitely be nothing to catch.
And he got up badly - maybe I overexposed it, began to settle in the refrigerator.
Maybe it should have just been kneaded and put back in the refrigerator?
Let the night cool, and in the morning I will expose the incision. The loaf is a bit heavy by weight, although the knock on the bottom is empty

[miculishna]

miculishna, beautiful bread

Honestly. I baked it almost 4 years ago only once.
In addition to what I wrote in the very first post, there is nothing to add.
There is a link to the video, and the original recipe is in English. Maybe you should look at them and something will become clear?

Thanks for the answer I will not torment you with questions anymore, I will figure it out myself. I just cut it, everything is fine inside, taste too. The dough has stood a little, and why so quickly, perhaps I have a reactive leaven, I have been feeding it for a long time. I will listen to what the family will say in the morning. Thank you very much for the topic.





And in the context it turned out good and tastes great

[miculishna]

miculishna,

In my translation-alteration of the recipe, nothing is said about the aging of the starter - which means that it does not need to mature
Checked the source (there is a link on page 1) Erica - the same

Eric's starter is a ripe thick sourdough (dough), I had a semi-liquid kefir, so I thickened it to maintain the proportions of the dough

I won't say about Zest, this is her own rework of the recipe, you have to ask her herself

This question was also tormented, whether it is necessary to leave the starter for maturation or not. Lesson - carefully read the entire Temka recipe
But ... when I made the rye dough starter, it turned out very thick. The flour did not even intervene all. And after stirring with water and whole grain flour, it turned out to be a rather thick dough. No homogeneous semi-liquid mass. Maybe I have such flour? Is it possible to add water (to be honest, I did add another 70 grams of water)? In the morning I kneaded it, it is now puffing on the table. Let's wait for the evening

[New vitamin]

New vitamin , if you added water to the starter, you must subtract it from the total amount of water
But if the mass turned out to be much thicker than Eric's in the video, then add on top

There is a suspicion of flour. According to recipes with whole grain, you always had to add more water, and rye is also mixed in half with water into a dense dough.
I'll try to give more water than in the recipe. I will focus on the consistency of the Zest photo algorithm
Thank you, Alexandra, for a quick and timely response.

[New vitamin]

New vitamin You will notice that in my 1 page hercept the flour in the original sourdough and in the starter is also rye.
So there shouldn't be much difference. The starter was like an ordinary rather dense dough

I report on the batch:
Everything was added to the dough strictly according to the recipe - the section "morning of the second day" (ie, not taking into account my extra 70 grams of water in the starter). The dough turned out to be just what you need! Sprinkled flour on the table while kneading. The bun turned out to be so wonderful, I folded it in an envelope and admired it.
Either I screwed up something when kneading the starter dough, or really my flour needs more water
Only the next batch will give the answer
I found interesting information on the site 🔗

"I molded the bread as follows - with the help of a scraper I gave the dough a rounded shape, separating a small piece from the dough beforehand. I rolled a piece of dough into a layer and smeared it lightly with olive oil; put the oiled side on top of the shaped round blank; sprinkle with flour ... I think that this molding is a very good find for bread, when it is not very easy to 'make friends' with the cuts - the bread is its own master in this case, becauseit rises clearly along the edge of the layer, which is covered, and exactly as much as required ... no more, no less. "

This is about my case - I can't be friends with cuts

[New vitamin]

New vitamin, that would also see a photo of your bread at different stages!

Regarding the original method, it really looks beautiful and similar, but the meaning of the incision is not at all in beauty (it is secondary), but in helping the dough to open up and bake.

I use a razor blade on one side of the bottle cap and lightly dust the cut with flour before making the cut with a brush.

[Alexandra]

Alexandra, I'm afraid I'm not as good at baking as Zest and Margit/. If the bread works out, I will try to insert a photo
And if not, we will try another time and exhibit

[evening of the first day]

Well, I'm happy with the result. Although I wanted to bake in a cauldron, but the dough poured onto baking paper crawled out and I had to bake in a hearth variant. The taste is wonderful

Such a starter turned out, which in evening of the first day Bowl 3 liters



Dough from the refrigerator. The 3-liter bowl was covered with a plate, and the dough stuck to it, I had to tear off



Formed bread in a bowl (again in the same 3 liter) proofed at room temperature



After 1 hour



In 2 hours



After 3 hours



This is how bread turned out



Crumb



I will do it unambiguously, and more than once (bring to perfection). Thank you, Alexandra, for the recipe !!!

[New vitamin]

New vitaminhow great, a real master class

wonderful bread turned out. the crumb is just a sight for sore eyes. In this Temko I posted a photo of real "polyan" bread, bought in the French outback - and so it is not very tall and with a fine-pored crumb

Alexandra, it's so nice that you are on the forum now and read your answer!

At first I thought that the crumb was like that, because I added homemade gluten: I stirred the leaven in a large amount of water by hand, and it didn’t want to stir it with me, but got lost in some kind of viscous mass. What is it - I think. So it's gluten! ... I dried it, and then ground it in a coffee grinder. Added bread to this one.

But tonight I baked another loaf of Parisian - the crumb is exactly like

[New vitamin]

New vitamin , for good health and good bread!

: girl_cray: Girls, rescue, help out! I put the dough in the refrigerator with the calculation to bake tomorrow, and it has already increased so much, what should I do? Why is it so flooded, in the video clip, the uncle just pulled out the enlarged dough from the refrigerator, and I already have everything from the bottom with bubbles (glass cup), really it won't work. Today I just can't bake it, but overnight it will probably stop altogether, it will acidify

[Vasilika]

Vasilika, it is difficult to say why this happened - maybe more rye flour, or yeast was put

Try to take out, wrinkle or make a French fold - three times in length, then in the same width, shape it and put it in the refrigerator again in a proofing basket, and take it out tomorrow, let it stand for 1 hour (while heating the oven with a mold), cut it - and then bake on prescription

[Alexandra]

Alexandra, thanks for the answer. Not a lot of rye, I don't use yeast at all, as I grew an eternal leaven. I will try to fold it according to your advice, but I'm afraid that it has already stopped: (Okay, tomorrow I will report what happens, but the truth is without a photo.

[Vasilika]

Vasilika, I already wrote above that I made this bread when I hung it out, and that due to lack of time I had to part with the leaven.
So I am not the best advisor, especially for reasons - there are no own statistics on this topic.

I answered because I was online and saw a call for help. I hope my advice helped not to miss the dough, and the bread turned out

[Alexandra]

Thank you,Alexandra, for your attention: flowers: I kneaded the dough on your advice, folded it and again in a bowl in the refrigerator. But before going to bed I glanced there, and the dough puffs again, I don't know what it is connected with.Well, okay, in the morning I jogged, took it out, molded a bun (as in the video) and for proofing, turned on the oven (remembering how it grew in my cold, but here it was already warm). And then an unplanned exit from the house was outlined, in general it was necessary to run after 1.5 hours. So it really didn't distance me (but still increased quickly), made cuts and put it in the oven. I didn’t have time, I would have to brown it a little more, but circumstances forced me to pull it out earlier (although I measured 98 grams with a temperature probe). It jerked a little, when I later cut it, it looked like it was damp, but kind of baked. In general, a whole epic. Now about the main thing, about the taste. Of course it sour, but surprisingly everyone ate with pleasure (even the son, who always criticizes my starter cultures, everything sour for him), and when I opened the jar of plum jam, they ate almost all * JOKINGLY * Although I wanted to know what it would be like in three days , as the girls wrote here. I will still bake, I want to achieve such bread as you and the girls have. Thank you ! By the way, when I told my husband all my adventures with the dough, he suggested that the weather had such an effect on my leaven that it raged, and asked to bake it again.

[Vasilika]

Vasilika, if the husband liked it, then the result is generally positive!
I already wrote here, I had a chance to try this real bread in France. It is very sour, according to this recipe, it came out much less sour. And ours is porous, but the real one is very, very finely porous. Mine was also damp, but baked, and that one was drier.
Try to put less leaven now. Maybe you have it very active, or very warm. And about the time of proofing in the cold - it is better not to shorten, this is the whole point, and there is more benefit. With a long proofing, fermentation occurs, the beneficial properties of the grain are enhanced, and the taste deepens.
Yes, about three days, Eric himself says, the author of this version of the recipe and the Breadtopia website, that in general all whole grain breads reveal their maximum taste on the third day after baking.

Oh, how interesting! This means that my taste coincided with the original, my porosity is not small, but normal (well, taking into account the fact that it booted a lot), it means tolerable in terms of humidity. It's a pity, I can't insert photos, I don't know how to do it from my iPad (and my computer was confiscated) Well, now I have to bake two in a row, so that I can definitely try it on the third day, and I will try to reduce the amount of leaven on your advice, thanks !

Girls, has anyone tried to bake this bread with eternal leaven? Do not tell me - is the oven the same as on the Franzian bake Zest, or are there any features? I'm still a novice baker, I don't understand how to do it right

girls!!!!!!! : girl_cleanglasses: I have the same rake !!!!!! in the morning I mixed everything and put it in the refrigerator for 24 hours, now I came home, and he will climb out of my bowl !!!!! I squeezed a little, I'll wait until evening, but what to do, bake ?? : mail1: and another question! and if you buy pineapple and make sourdough from fresh juice? have you tried? and one more thing: does pineapple give us enzymes or a flavor? : girl_curtsey: I beg you, please answer! for a long time no one went to Temka ...

there is nobody, but I will write anyway. even though my bread stood still, I pressed it a little with my palm and put it in the oven to bake. surprisingly, the bread was a success! really not as tall as yours, but very leaky and sooooooo delicious. at this stage of my baking, the most successful!